Savory Scones
PDF
- Yield
- 10 scones
- Prep
- 0:30:00
- Cook Time
- 0:22:00
- Cuisine
- American
- Filed Under
- Bread
- In a large bowl, whisk together the flour, salt, and baking powder. Grate the frozen butter into the dry ingredients, then cut it in with a pastry cutter until the mixture is crumbly. Gently stir in the cheese cubes and chopped scallions. Place the bowl in the refrigerator to chill.
| 240 g |
All-Purpose Flour |
| 1⁄2 tsp |
Table Salt |
| 1 tbsp |
Baking Powder |
| 113 g |
Unsalted Butter |
| 113 g |
Sharp Cheddar Cheese |
| 3 each |
Scallions |
- In a separate bowl, whisk together the eggs, milk or cream, and Dijon mustard (if using) until well combined. Place in the refrigerator.
| 2 each |
Eggs |
| 74 g |
Milk |
| 14 g |
Dijon Mustard |
- Line a sheet pan with parchment paper.
- After chilling for 15 minutes, remove both bowls from the refrigerator. Pour the wet ingredients into the dry ingredients and mix just until no dry flour remains. Do not overmix.
- Turn the dough out onto a lightly floured surface. Working quickly, gather the dough together and press into a cohesive mass.
- Pat or roll the dough into a 2-inch x 10-inch rectangle.
- Using a sharp knife, cut the rectangle into 5 equal squares, then cut each square diagonally to create 10 triangles.
- Place the triangles on a plate or baking sheet, then refrigerate for 15–30 minutes.
- Meanwhile, preheat oven to 400 °F and position rack in middle-low position.
- When ready to bake, transfer the chilled scones to the prepared pan, spacing them 2–3 inches apart. Brush the tops with additional milk or cream if desired.
- Bake for 18–22 minutes, or until edges are golden brown and cheese is melted.
- Let cool on pan for 5 minutes, then transfer to wire rack to cool slightly. Best served warm.
