My recipe for Maple Pecan Scones was one of several featured on the blog Fig Jam & Lime Cordial’s International Scone Week 2013, which made me happy as a little kid eating an ice cream cone!! Fig Jam and Lime Cordial is written by Celia, who happens to be from Australia. Drop by her blog because it’s jam-packed with excellent recipes!
For International Scone Week 2014 I’m submitting this recipe for Savory Cheese and Scallion Scones. (Savoury – for the rest of English speaking world.) I believe you’re going to like these scones!
Oven at 375F Bake for 20 – 23 minutes
- 2 cups all-purpose flour
- 1/2 tsp. salt
- 1 Tbs. baking powder (Yes – a tablespoon!)
- 6 Tbs. cold butter, cut into small pieces
- 1 cup grated sharp cheddar cheese
- 1/3 cup chopped scallions a.k.a. green onions (Use both white and green parts.)
- 2 large eggs
- 1/3 cup milk
- 1 tsp. Dijon mustard (You can add up to 1 Tbs. if you like.)
- several shakes of hot sauce
In a medium-sized bowl mix 2 cups flour, 1/2 tsp. salt and 1 Tbs. baking powder. Work in the cut-up 6 Tbs. of butter with your fingers until there’s an evenly crumbly mixture and you don’t see any pieces of butter.
In a small bowl whisk 2 large eggs, 1/3 cup milk, 1 tsp. Dijon mustard (You can add up to 1 Tbs. of mustard if you like.) and several shakes of hot sauce. Add the liquid to the dry mixture. Stir with a large spoon ONLY UNTIL the dough is moistened. (The dough will be very sticky…)
++ UPDATE My friend Liz, who blogs on “My Favorite Pastime” recently posted a recipe very much like mine, and Liz recommends “Knead the dough very briefly and lightly, folding it back over itself and pressing down (about 10 seconds). It should just lose its stickiness.” THANKS LIZ !! To see Liz’s recipe for Cheese and Chive Scones, click here!
Scrape dough onto a well-floured area of the counter top. OR (and I recommend this) use either a well-floured sheet of waxed paper or parchment. (I usually use a well-floured dishtowel BUT this dough was so sticky that ended up not being a good idea…)
Flour your hands – and flour them often. Also, feel free to sprinkle on a bit of flour while working with the dough. Pat dough into a 10″ by 3″ rectangle.
Cut into five squares. (I found cutting every 2″ worked out perfectly.) Then cut each square diagonally to form 10 triangles
++ This dough can be a bit hard to work with. If you like, scoop out large dollops of dough to make 9 – 10 ‘free form’ scones. If you do choose to have triangular scones, don’t worry too much about them getting out of shape when you’re transferring the scones to the baking sheet. You can always ‘fix them up’ a bit with your hands.
Place scones on a greased baking sheet a least 1″ apart – OR – (I recommend this) place a sheet of parchment paper on the baking sheet.
Remove scones from oven and sprinkle each with a bit of shredded. Return scones to oven for 10 seconds, which is just long enough to slightly melt the sprinkled cheese!
These Cheddar Cheese and Scallion Scones are best eaten right out of the oven and slathered with lots of butter. Any leftovers should be placed in a plastic food storage bag. Enjoy!!