Cheese and Green Onion Scones

You may think that savory scones sound weird, but they make me think of biscuits. Especially after I made the cranberry scones. The texture is so fluffy and biscuit-like, that I knew this recipe would work well with a savory twist. When we went to one of our favorite local bakeries recently, they had a cheddar and sage scone which was delicious. To be honest, I think I prefer the ones I made, though. I looked through a cookbook that I knew had a cheese scone, but it involved lots of fancy steps (and lots of fat). Part of the reason I liked this recipe is that the scones are almost healthy and you don’t need to spread them with anything because they still taste tender and buttery. I made a number of changes, so this is not really the same recipe as Cook’s Illustrated, but I still want to give them credit for the base recipe.

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If you wanted, you could easily make these for dinner instead of biscuits. They are savory, but would also go well with scrambled eggs.

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You should try to make your own version. If you don’t like the sound of cranberry or cheese and green onion, use other mix-ins you have at home. These scones were ready within 45 minutes. And that was with me in sleepy mode, having prepared nothing (including preheating the oven).

 

Oh, and so you know, today’s post is the last of the week. I will be a bit busy over the next week or two with some travelling and other things, so I decided to do the three posts back to back this week while I had time. There will still be some posts, so don’t worry Joanna. 🙂

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Directions for Cheese and Green Onion Scones

Adapted from Cook’s Illustrated Baking

  •          3/4 cup plus 1/4 cup shredded cheddar cheese
  •          1 large green onion, chopped (only the green parts; about 1/4 cup)
  •          4 Tablespoons butter, chopped into ½-inch pieces and chilled
  •          2 cups flour
  •          1 Tablespoon baking powder
  •          1 teaspoon kosher salt
  •          2 Tablespoons sugar
  •          1.25 cups half and half (or cream)

Preheat the oven to 450 degrees. Prepare a baking sheet. Place the 3/4 cup shredded cheese and the chopped green onion in a large bowl. In a food processor, mix together the flour, baking powder, salt, and sugar. Add the butter pieces to the bowl and pulse for about 10-12 times until the butter chunks are ¼ inch in size and mixed throughout.

Add the mixture to the bowl with the cheese and onions.

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Stir together, then gently stir in the half and half. You can use the disc method or use a measuring cup to portion out the scones. I used a 2/3 cup scoop to make some nice big scones. Place them spaced out on your baking sheet. Then, sprinkle the remaining cheese on top of each.

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If desired, you could reserve some of the salt from before and add it on top, or add a bit more on top if that is what you like. Bake for about 15 minutes until lightly browned, turning the tray halfway through baking. Allow to cool for about 10 minutes before serving.

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If you’re paying attention, you’ll notice that there is one missing…these were made right before K had to leave for work, so he snuck his while they were cooling.

Directions for Cheese and Green Onion Scones (without pictures)

Adapted from Cook’s Illustrated Baking

  •          3/4 cup plus 1/4 cup shredded cheddar cheese
  •          1 large green onion, chopped (only the green parts; about 1/4 cup)
  •          4 Tablespoons butter, chopped into ½-inch pieces and chilled
  •          2 cups flour
  •          1 Tablespoon baking powder
  •          1 teaspoon kosher salt
  •          2 Tablespoons sugar
  •          1.25 cups half and half (or cream)

Preheat the oven to 450 degrees. Prepare a baking sheet. Place the 3/4 cup shredded cheese and the chopped green onion in a large bowl. In a food processor, mix together the flour, baking powder, salt, and sugar. Add the butter pieces to the bowl and pulse for about 10-12 times until the butter chunks are ¼ inch in size and mixed throughout.

Add the mixture to the bowl with the cheese and onions. Stir together, then gently stir in the half and half. You can use the disc method or use a measuring cup to portion out the scones. I used a 2/3 cup scoop to make some nice big scones. Place them spaced out on your baking sheet. Then, sprinkle the remaining cheese on top of each. If desired, you could reserve some of the salt from before and add it on top, or add a bit more on top if that is what you like. Bake for about 15 minutes until lightly browned, turning the tray halfway through baking. Allow to cool for about 10 minutes before serving.

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4 thoughts on “Cheese and Green Onion Scones

  1. I think I’m a savoury person (she says after having just inhaled half a Lindt dark salt chocolate bar…). You know what I might throw into these too? Rosemary. I can’t even take credit for the idea – there’s a she-she donut place around here that uses rosemary and some of your ingredients in donuts. They’re pretty amazing, and these look like they are too!

    • Yeah, I was thinking about trying some herbs next time, like the sage in the one I had at a bakery. I bet rosemary would be good, or thyme! Or all! 😀

      And can’t we all be sweet and savory? It’s about loving all of the food. 😉

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