Fried crispy shallots is a common condiment in South East Asia cuisine– we add it to soups, rice and all kinds of dishes, and it instantly makes the dish a lot tastier. Frying shallots is a skill, from choosing the right type of shallots, slicing and to the frying. I love how the whole house smells after I fried shallots– it is just so incredibly aromatic. For those who are afraid of frying shallots at home, luckily it is becoming common in Asian grocery stores. Although the store bought ones are not as fragrant as home made ones, at least they are crispy.
Fried Shallots & Cheese Scones Recipe (makes 12 small scones)
2 cups flour
1 1/2 tbsp sugar– see note below
1 tbsp baking powder
1/2 tsp salt
4 tbsp cold unsalted butter– cut into cubes
1/2 cup toasted walnuts– chopped
2/3 cup grated Asiago cheese– see note below
3 tbsp fried shallots– drain the oil
1/3 cup plus 3 tbsp heavy cream
- In a large bowl, mix flour, sugar, baking powder and salt to combine. Rub in cold butter with your fingers until the mixture resembles crumbles. Add in walnuts, cheese and fried shallots, mix well. Make a well in the center.
- Whisk cream and eggs in a small bowl to combine. Scoop out 2 tbsp of the egg mixture for glazing. Pour the remaining egg mixture into the flour mixture. Using a spatula, mix until the dough just combined.
- Transfer dough to a floured surface. Gently knead the dough a couple of times, then pat into a disc. Divide the dough in half, then shape each half into a disc of 6-inch diameter. Cut each disc into 6 equal small wedges.
- Place the scones on a floured non-stick baking pan and chill in the freezer for 30 minutes (see note below). Meanwhile, preheat oven to 375°F.
- Glaze the egg mixture on chilled scones, and bake for 20 minutes. Cool scones slightly on a rack. Served warm with butter.
- Sugar: since this is savory scones, I used less sugar.
- Cheese: I like to use Asiago cheese, but you can use parmesan, cheddar or strong flavor hard cheese.
- Freezing scones: According to King Arthur’s Flour website, chilling scones for 30 minutes before baking help relax the gluten in the flour, and thus producing flakier scones. My view is that if you have time and room in your freezer, go for it. If not, pop in the oven right away is okay too, just be sure to preheat the oven before prepping.
- Flavor: the flavor of the scones is pretty much like the garlic shallot cookies that I made, but without the heat. If you want to spice it up, feel free to add in some crushed red chili flakes or fresh chopped jalapeno peppers.