The other day, I had a craving for a savory scone and these little fellows really hit the spot! They are wonderfully moist and tender. The cheddar, scallion and Dijon mustard are just brilliant together. These scones are great for breakfast but equally as good for lunch when served with a bowl of soup, chili or stew.
You can make these in the traditional triangular scone shape, but I wanted these to be in a mini sized portion. A 2″ biscuit cutter worked quite easily here. Come to think of it, they would be great for appetizers, given their perfect little bite-size as well. Just imagine them topped with a little slice of ham. I must admit, I did make them to go along with a particular spread, which I will be blogging about next time. Like a hint? It involves bacon and is unbelievably tasty! Perhaps even life changing…But until then, make up a batch of these little gems, which are fantastic all on their own, especially when slathered with butter! YUM!
Scallion Cheddar Scones
recipe from: The King Arthur Flour Baker’s Companion
yield: 20 mini scones
- 2 Cups (8 1/2 ounces) unbleached all-purpose flour
- 1/2 teaspoon salt
- 1 Tablespoon baking powder
- 1 Tablespoon sugar
- 6 Tablespoons (3/4 stick, 3 ounces) cold butter, cut into pieces
- 2 large eggs, beaten
- 1/3 Cup (2 3/4 ounces) cream or sour cream
- 1 Tablespoon Dijon mustard
- 1 Cup (4 ounces) grated sharp cheddar cheese
- 3-5 scallions (1 Cup, 2 ounces) chopped
Preheat oven to 375° F
Sift together the flour, salt, sugar, and baking powder. Rub in the butter with your fingers.
Mix together the eggs, cream, and mustard. Add this to the dry ingredients. Stir in the grated cheese and the scallions. Mix just until combined. This is the consistency of drop-cookie dough.
Liberally flour the counter and your hands. Pat the dough to 1″ thickness. Cut dough with 2″ biscuit cutter. (You can also shape these into traditional scone triangular shapes. If you wish to do this pat the dough into a 6×9″ rectangle, about 1″ thick. Cut the rectangle into 6 smaller rectangles, and cut each smaller rectangle into two triangles, forming 12 triangular scones.)Place on well-greased or parchment covered cookie sheet.
Bake for 12 minutes, or until nicely browned and a toothpick inserted into a scone comes out dry.