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.