Savory Cheddar and Scallion Scones
Makes 18 scones
- 3 cups bread flour
- 1 tablespoon and 1 teaspoon Clabber Girl baking powder
- 1 teaspoon salt
- 8 tablespoons unsalted butter, cold and cut into bits
- 2 eggs, beaten
- 1 cup buttermilk
- 3 tablespoons honey
- 2 tablespoons olive oil
- 1 1/2 cups sharp cheddar cheese, grated
- 1/4 cup scallions
- 1/4 cup nuts or seeds, such as pecans or pumpkin seeds - optional
Prepare 2 baking sheets with parchment or a silpat for easier cleanup. Preheat the oven to 400°.
In a large bowl, stir together the flours, baking powder and salt. Cut the butter in using a pastry cutter or your hands, till it resembles coarse crumbs. In a smaller bowl, whisk the egg, buttermilk, honey and olive oil. Make a well in the center, pour in the liquids and stir with a wooden spoon till the dough has pulled in most of the dry ingredients. Stir in the cheese and scallions before the dough has completely come together.
Turn the dough onto a well - floured work surface and press to about 1 inch thick with the palm of your hands. Fold half the dough over and fold onto itself, compress flat again, and then repeat 2 - 3 more times. The dough should be smooth enough to press or roll into about 5/8 inch thickness to cut the scones.
Cut the dough into rounds. Roll and repeat with the scraps. Place the cut scones on the prepared baking sheets and, if you like, whisk an egg with a few teaspoons of water and brush over the top for a shinier appearance. Press a little extra cheese into the scone along with the nuts, if using.
Bake for about 15 minutes. Cool briefly and serve warm.
You will need to use high protein flour to make this work—by definition most bread and pizza flour has a higher protein content.
Just in time for summer, these scones go great with lighter meals, big salads or for weekend brunches. They keep for several days, especially if you can reheat in a toaster oven or a counter-top convection oven. Do not microwave or they will get gummy!