Scallion Cheddar Scones

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Scallion Cheddar Scones

 

2 cups King Arthur Unbleached All-Purpose Flour, or Round Table Pastry Flour

1/2 teaspoon salt

1 tablespoon granulated sugar

1 tablespoon baking powder

6 tablespoons cold butter, cut into pieces

2 large eggs, beaten

1/3 cup cream or sour cream

1 tablespoon Dijon mustard

1 cup (4 oz.) grated sharp Cheddar cheese

3 scallions, chopped

 

 

 

 

 

Preheat the oven to 375°F. Sift together the flour, salt, sugar, and baking

powder. Rub in the butter with your fingers.

 

Mix together the eggs, cream, and mustard. Add this to the dry ingredients. Stir

in the grated cheese and the scallions. Mix just until combined. This is the

consistency of drop-cookie dough.

 

Liberally flour the counter and your hands. Pat the dough into a 1-inch-thick

rectangle. Cut into 10 triangular scones. Place on a well-greased cookie sheet.

 

Bake for 20 minutes, or until nicely browned and a cake tester inserted into a

scone comes out dry.

 

Yield: Ten scones.

 

Source: The Baking Sheet Newsletter, Vol. III, No. 7, End of Summer 1992 issue.

Formatted by Chupa Babi: 06.03.08

 

By adding a few delicious goodies to your basic scone recipe you can completely

change the personality.

 

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