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.

Cinnamon Praline Scones

You will not believe how delish these scones are! They are kind of a cross between a scone and a cinnamon roll.  Use the unsalted butter and keep ingredients cold. Handle as little as possible for light scones!

The first time I made these was for my going away treats at Diamond Vogel. Nancy referenced high tea all day long. I'm sure some of the recipients wondered why the heck I made such dry treats. :)

found on bbonline.com from Four Mile Creek Bed and Breakfast


2 cups flour
1 tbps baking powder
1 tsp salt
2 tbsp granulated sugar
5 1/2 tbsp unsalted butter, chilled and chopped into pieces
1 xtra large egg, beaten
1/2 cup heavy cream (whipping)
2 tbsp unsalted butter, melted

FILLING:
1 cup pecans, finely chopped
1/2 cup dark brown sugar, packed
1/2 tsp cinnamon
1/4 cup sour cream

Preheat oven to 425 degrees and prepare baking sheet with parchment paper.

In a small bowl, combine flour, baking powder, salt, and 2 tbsp granulated sugar. Using a pastry blender (or your fingertips) cut the butter into the dry ingredients until it resembles course cornmeal.

In a small bowl, combine the egg and cream and add to the flour mixture.  Mix until just blended together. Turn out the batter onto a lightly floured board and knead for 1 minute. (do not over-knead!) Roll dough into a rectangle, approximately 8x12 inches.

Brush the dough with melted butter. Combine the filling ingredients (pecans, brown sugar, cinnamon, sour cream). Spread filling evenly on the dough (It works best if you leave a couple of inches at the end of the "roll" without filling - this will make it easier to seal.)

Roll up, jelly roll fashion (cuz that's how we roll) and seal the  long seam by pinching it together lightly with your fingers.  Roll may be refrigerated overnight. Cut the roll into 12 one-inch thick slices. Lay slices on the baking sheet and bake for 12-15 minutes or until scones are golden.