Monday, February 9, 2009

I made Cheddar Scallion Scones

I felt like baking the other day. I really didn't have any reason to bake apart from the fact that it was snowing outside and baking is always a nice cozy activity to pass the time when you really don't want to go outside. The catch was, of course, that because I didn't want to go outside, I needed to bake something with ingredients that I already had. Earlier that day, I read a recipe for cheddar chipotle scones on one of my favorite food blogs, Serious Eats, but it called for sour cream and other things I didn't have at home, so I did an old fashioned Google search and found the recipe below for cheddar scallion scones.

Miraculolusly, I had all the ingredients.

Cheddar Scallion Scones (from the blog Grow Cook Eat)

I should mention that the original recipe was for BACON cheddar scallion scones, but I didn't have any bacon at home. I certainly am all for adding bacon to the recipe though, don't get me wrong.

3 slices bacon, chopped (optional)
2 cups all purpose flour
1 tablespoon baking powder
2 teaspoons sugar
1 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 cup (packed) coarsely grated extra-sharp white cheddar cheese (about 4 ounces) I used a mix of white and yellow cheddar.
2 teaspoons Dijon mustard
3 scallions, washed and cut into rings.
3/4 cup chilled whipping cream (or combination of milk and cream)
1 large egg

Preheat oven to 375°F.

If using bacon: Put bacon in a skillet, and cook over medium heat until the fat is rendered and the bacon is crispy. Drain bacon on a paper towel.

Combine flour, baking powder, sugar, and salt in a bowl. Cut in butter using your fingers until mixture resembles coarse meal. Add cheese. Whisk cream, mustard and egg in small bowl, and add the scallions and the bacon. Add cream mixture to flour mixture and gently knead until just combined.

Turn dough out onto lightly floured work surface. Gather dough together; divide in half. Pat each half into 6-inch round. Cut each round into 6 wedges. Transfer to ungreased baking sheet, spacing 2 inches apart.

Bake scones until golden and tester inserted into center comes out clean, about 20 minutes.
Transfer scones to rack and cool at least 10 minutes. Serve warm or at room temperature. They can be made 8 hours ahead. Let stand at room temperature. If desired, rewarm in 350°F oven about 5 minutes.)

I think these scones would also taste delicious with a pinch or two of red pepper flakes. I also think that it would be cool to add some more grated cheese to the tops of the scones about 2 minutes before they come out of the oven, so that it gets nice and baked in and toasty.

These scones were flavorful and fragrant from the scallions. The sharp cheddar and addition of the dijon mustard made them a little tangy. There was also a nice salty/sweet thing going on. Definitely easy to make. I recommend you do!

1 comment:

  1. Glad you liked the recipe! I agree, a little chile flake would be nice.