Farmgirl's Savory Cheese & Scallion Scones

from
Farmgirl's blog


I have made these a few times and they are quite good. Click on the farmgirl's blog above for ideas on substitutions (cheddar and chives if you don't like feta, etc.) the person at the following link also made variations on the recipe which I think look good. Spinach and Onion Scones

2 1/2 to 3 cups flour (all purpose)
1 Tbsp plus 2 tsp baking powder*
1 tsp salt
4 ounces feta cheese crumbled (or sheep/goat milk)
4 ounces cream cheese, softened in microwave 15-30 seconds (you want it very soft)
4 scallions, both green and white parts, chopped

1 cup half and half or whole milk
1 egg

Optional egg glaze:
Beat well with fork:
1 egg and 2 Tbsp milk

Heat oven to 400 degrees. Combine 2 1/2 cups flour, baking powder, and salt in a large bowl. Add cheese and toss gently with a fork until combined. Add scallions and toss gently with a fork until combined. Beat half and half (or milk) with eggs and gently fold into dry ingredients, mixing lightly until a soft dough forms. Add up to 1/2 cup additional flour if the dough is too sticky.

On a floured surface, gently pat the dough into a circle approximately 1 inch thick. The key to tender scones it to handle the dough with a light touch and as little as possible. With a sharp knife (author of recipe uses a large serrated knife dipped in flour) cut the circle into 8 wedges (for large scones - 12 for smaller scones) and place them on a greased or parchment-lined heavy duty baking sheet.

Brush tops and sides of scones with egg glaze, if desired, and bake for 20-25 minutes or until golden brown. Cool on a wire rack. Serve warm, or cool completely and refrigerate or freeze in a zipper bag or an airtight container.

*Make sure it's fresh! If your baking powder has been open more than a couple of months, toss it out and buy a new container. I prefer Rumford brand, which is aluminum-free and always gives me excellent results.