Cheesy Scallion Scones

2 Nov

These savory scones are – not to be too effusive, or anything – so addictively, amazingly, good that it’s ridiculous.  I have to confess that I ate them for breakfast, lunch, and my late-afternoon snack on Monday.  The cottage cheese adds a mild, creamy goodness while the colby-jack lends a bit of a sharp bite.  The scallions are pungent, onion-y, and the perfect contrast with the cheese.  Ensconced in a savory, buttery dough, the flavors are perfect.  All the more so because this doesn’t include any butter (though, admittedly, a light smear of room temperature butter really takes these to the next level).

The real key here is to handle the dough as little as possible.  I turned it out as it was barely coming together and flattened it into a disc I was sure would fall apart at any moment.  Consequently, these are crumbly and unbelievably tender.

Cheesy Scallion Scones

Loosely adapted from Farmgirl Fare

Makes about 6-8 large scones

2 cups all-purpose flour, plus more for dusting

1 tbs. plus 2 tsp. baking powder

1 tsp. salt

1/4 cup small curd cottage cheese, strained through a fine mesh strainer

1/4 cup colby jack cheese, shredded

4 scallions, ends trimmed, both white and green parts, thinly sliced

1 cup milk (I used 1%)

1 large egg

Nonstick cooking spray

Preheat oven to 400º.

Combine flour, baking powder, and salt in a large bowl.  Add cheeses and gently combine with a fork.  Add scallions and gently combine with the fork.

Beat together the milk and egg.  Using your hands, gently fold it into the flour mixture.  When the dough just barely comes together, turn it out onto a lightly floured surface.  Sprinkle with a bit more flour.

Form into a disc about 1″ thick.  Cut into 8 scone-shaped wedges.

Spray a parchment paper lined baking sheet with nonstick cooking spray.

Bake 20-25 minutes or until slightly golden brown.

Advertisements

4 Responses to “Cheesy Scallion Scones”

  1. zakweilzak November 2, 2011 at 8:03 pm #

    they is good

Trackbacks/Pingbacks

  1. Scallion, Cheddar, and Gouda Scones « Kelseyincleveland's Blog - March 7, 2012

    […] made some cheesy scallion scones similar to these awhile back, but I wanted to change the cheese and amp up the savory factor with […]

  2. Kelseyincleveland’s Second Blog-o-versary « Kelseyincleveland's Blog - July 15, 2012

    […] Cheesy Scallion Scones […]

  3. Spinach and Feta Drop Biscuits | Kelsey Cooks In Cleveland - June 12, 2014

    […] and people who don’t eat cheese. I decided to combine those two loves by adapting my savory scone recipe into these cheesy, crumbly drop biscuits. Thanks to a day of rain, the house had cooled down […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: