Savory Cheese and Scallion Scones

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!

Click here to see all the wonderful scone recipes from ‘International Scone Week 2013’.

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

Savory Cheese and Scallion Scones - My Yellow Farmhouse.com

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.

Savory Cheese and Scallion Scones - My Yellow Farmhouse.com (3)

Add 1 cup grated cheese and 1/3 cup chopped scallions.

Savory Cheese and Scallion Scones - My Yellow Farmhouse.com (4)

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

Savory Cheese and Scallion Scones - My Yellow Farmhouse.com (5)

++ 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.

Savory Cheese and Scallion Scones - My Yellow Farmhouse.com (6)

Bake scones for 20 – 23 minutes, until they’re nicely browned. (I’d ‘err’ on the side of ‘less brown’ rather than ‘more brown’ because you don’t want your scones to dry out.)

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!!

Savory Cheese and Scallion Scones - My Yellow Farmhouse.comOriginal Recipe from “King Arthur Flour’ – click here to see it.

23 thoughts on “Savory Cheese and Scallion Scones

    • Thank you so much Joanne. I hope you’re enjoying a lovely spring… as our days get shorter and shorter here in northeastern Massachusetts. (USA)

  1. So much for the sticky dough, and the addition of one whole cup of cheese Wow. Cheese and spring onions are such a great combination, my mouth is watering and I am wishing I was there to eat them straight out of the oven. Slather some butter, and let it ooze on the scones and some soup…or just as a snack. I love scones! Thanks for sharing such beauties!

    • I love your description of ‘ letting the butter ooze’!! These were fun to make…. except for the dough sticking to my floured dish towel (or “tea towel” ; o ) ). Once I used the waxed paper, floured of course, it went much better !!

    • Good point – that’s why Celia – of ‘Fig Jam & Lime Cordial” decided to start an International Scone Week two years ago because it seemed so many bloggers were posting recipes scones around the same time! And I’ve seen that sort of thing happen many times…. I think somewhere out there in the ‘blogesphere’ all food bloggers are connected!

  2. I loved these Savory Cheese Scones scones but my favorite scones are the ones you eat with strawberry jam & clotted cream. I just ADORE them!! And you’re right about the sticky fingers – if you don’t want to get a bit floury & sticky, get out of mykitchen!! ; o ) I firmly believe a messy cook is a good cook – and I’m the messiest cook on the planet! I should take a photo of my kitchen after cooking…. but I’d be mortified!!

  3. This sounds like a wonderful recipe. Savoury scones are always my preference over sweet ones and a great accompaniment to a bowl of soup. I’d be tempted to cut back on the milk in the recipe if they’re that sticky, by the way.

    • Hi Ms. Boleyn – actually, I did cut back on the milk just a bit when I made these but I decided to include the original amount (which was probably just 1 Tbs. more) when I posted the recipe because I thought the scones were just a bit dry minus that 1 Tbs. of milk.

      • It’s tricky to deal with small amounts of liquid like that with scones especially as in winter when it’s drier you’d probably need that extra tbsp to get it to the right consistency.

        I recently made a big pot of bean and pork hock soup and was reminded of this recipe. I would have made it but my printer needs a new ink cartridge and I just didn’t have time to hand copy the recipe so I made some drop biscuits … I got lazy and DIDN’T use parchment paper, the way I usually do. Of course I had to chip the biscuits off the baking sheet even though I had slathered it with soft margarine. So, when I reread this post I laughed to see the comment about using parchment paper.

        I regretted not having yellow sharp cheddar, as my scones looked anemic with white, and running out of green onions. I used the last 3 sprigs with a roast duck I made last weekend. Time to go grocery shopping again. 🙂

        • I only started using parchment paper a few years ago. I used to think it was something almost ‘exotic’.. which seems really ridiculous now! It’s so much like waxed paper but you sure can get good results with cookies, biscuits – and – scones! Roast Duck – now THAT sounds wonderful !!

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