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Friday, April 15, 2011

Scallion Cheddar Scones

Sorry I haven't been posting as much this past week. I've decided to join the Real Women of Philadelphia contest and was busy creating and testing recipes. I was a bit disappointed that I was unable to post my first video, due to using the wrong type of camera, for my movie maker software. I'd re shoot it, but have been afflicted with laryngitis, just to make things that much more frustrating. So, I've decided to rest up, file my recipe away for week 5 of the contest and focus on developing a side dish recipe sure to knock their socks off! Now onto scones...

I found this wonderful recipe over on the King Arthur Flour website. I was looking for something yummy, to pair with soup and this recipe caught my eye. I love that it uses ingredients found in most kitchens. And cheese.... well we all know how my family feels about that, LOL. Scones may seem very intimidating, but are quite very simple to make. The dough comes together in just a few minutes and they don't really have to be perfectly shaped. I like rustic looking scones, which is good, since I seem to have an ongoing issue about making a perfect circle, LOL.

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These were really delicious. Light and pillowy soft; studded with nice sharp salty cheddar and slightly sweet green onion. I would have liked to taste the Dijon a bit more, so I think I'll be playing around with these in the future. The perfect dipper, as my family like to call them.

Scallion Cheddar Scones
Adapted from King Arthur Flour
printable version

2 cups King Arthur Unbleached All-Purpose Flour or Round Table Pastry Flour
1/2 teaspoon salt
1 tablespoon granulated sugar
1 tablespoon baking powder
6 tablespoons cold butter, cut into pieces
2 large eggs, beaten
1/3 cup cream or sour cream
1 tablespoon Dijon mustard
1 cup (4 oz.) grated sharp Cheddar cheese
3 scallions, chopped

Preheat the oven to 375°F. Sift together the flour, salt, sugar, and baking powder. Rub in the butter with your fingers.

Mix together the eggs, cream, and mustard. Add this to the dry ingredients. Stir in the grated cheese and the scallions. Mix just until combined. This is the consistency of drop-cookie dough.

Liberally flour the counter and your hands. Pat the dough into a 1-inch-thick rectangle. Cut into 10 triangular scones. Place on a well-greased cookie sheet.

Bake for 20 minutes, or until nicely browned and a cake tester inserted into a scone comes out dry. Yield: Ten scones.

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8 comments:

Red Couch Recipes said...

Those look evil in a good way, wicked in a good way, and of course very yummy! My family would love them. They look like thick delicious pizza slices. Joni

Brenda said...

They look super yummy Cindy, especially with that gooey cheese. I'll be trying these! Have a great weekend, I hope the weather turns out better than they're predicting....

MM said...

Good luck with the contest!

Miz Helen said...

Oh yes, Cheddar and scallion in a great scone, yum! We would really enjoy this scone recipe, they look so good. Thank you so much for sharing with Full Plate Thursday and hope to see you next week!

shopannies said...

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Roz from 'la bella vita' said...

I've never seen a scone recipe like this and am so excited to try it!

Trisha said...

These look scrumptious ... I'm quite eager to try these out!

Shu Han said...

these sound delicious!