Some weekday baking to get you to Friday. Buttery flakey cheesy scones littered with fragrant scallions. Sounds good right? Great for when you need homemade baked goods but don’t need to spend 3 hours in the kitchen on a weekday. Make a big batch of these and eat them throughout the week.
Makes 8 large or 16 small scones
Ingredients
3 cups all purpose flour
1 1/2 tsp baking powder
2 tsp salt
1 cup cold butter, cut into small cubes
2 eggs
1/4 cup milk
1/4 cup 10%
2 tbs honey
1 1/2 cups havarti cheese, shredded
1 cup scallion/green onion, sliced
1 tbs heavy cream
Directions
1. Preheat the oven to 400 F. In a kitchen mixer, combine flour, baking powder and salt. Using the paddle attachment, mix on low. Add the butter and turn speed up to medium low. Continue mixing until the butter is in pea sized clumps. You can also do this step by hand by using a pastry cutter or potato masher to incorporate the butter into the flour.
2. In a bowl, combine the eggs, milk, half and half, and honey. Whisk with a fork until just combined. Slowly stream into the mixer while on medium low speed. When the dough is just combined, add the green onion and cheese. Once they have been fully incorporated into the dough, turn off the mixer. To do this step by hand, add the milk mixture to the flour, little by little, and knead with your hands to form a cohesive dough. Once all of the milk has been kneaded in, add the green onions and cheese and knead to incorporate.
3. Dump the dough onto a floured surface and shape into a large circle. Cut like a pizza into 8 triangles. For smaller scones, cut each triangle in half to make 16 scones. Spread out on a parchment or foiled lined baking tray and brush with heavy cream. Bake for 20-22 mins until the top is golden. Serve hot with butter and honey.