Scallion, Cheddar, and Gouda Scones

I made some cheesy scallion scones similar to these awhile back, but I wanted to change the cheese and amp up the savory factor with a healthy dose of some freshly cracked black pepper.  I’ve been making an embarrassing large amount of vending machine purchases at school and work the past few weeks because I have been too busy and/or lazy to make snacks to bring with me.  Thinking back on my favorites,  I remembered the cheesy scallion scones and knew I wanted to make a slight variation on them.

Though I would be hard pressed to choose a favorite between these and the original version I made back in September, I can say with confidence that either version is pretty much divine.  The dough is light and fluffy and the flavors are chock full of cheesey, onion-y goodness.  Now that I know the base recipe for these yields consistently awesome savory scones, I’m going to try and make them at least every other week in some form or another.  They are just that damn good.

Scallion, Cheddar, and Gouda 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

1/2 tsp. salt

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

1/4 cup Irish white cheddar cheese, shredded

1/4 cup smoked gouda, shredded

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

1 cup milk (I used 1%)

1 large egg

1 tbs. freshly ground black pepper

Nonstick cooking spray

Preheat oven to 400º.

Combine flour, baking powder, and salt in a large bowl.  Add cheese 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.  Be very careful to not overwork the dough.  I turn it out about 2-3 kneads before I think I really should.  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.