By An Edible Mosaic
Scones require minimal effort to make, plus they're fun to play with custom flavors. Even though these scones are savory, they are amazing topped with something sweet like a drizzle of honey or a spoonful of jam.
Serving Size: 8 Prep Time: 25 mins Total Time: 40 mins
1 cup (230 g) cottage cheese
4 Tbsp milk, plus more for brushing on top
2½ cup (320 g) all-purpose flour
1 Tbsp baking powder
¾ tsp salt
⅛ tsp black pepper
6 Tbsp (80 g) unsalted butter, chilled and diced
3 scallions, green and white parts, thinly sliced (about 1/2 cup sliced)
Preheat oven to 450F and line a baking sheet with parchment paper or a silpat liner.
Puree the cottage cheese and milk together until smooth in a blender or food processor; set aside.
Whisk together the flour, baking powder, salt, and black pepper in a large bowl.
Cut in the butter with a fork or using two butter knives until it looks like coarse meal. Add the scallion and stir in the cottage cheese/milk puree. (The dough should come together, but not be too wet; if the dough is still too crumbly, you can add milk a little at a time until it comes together.)
Shape the dough into a ball, then flatten it into a disk; wrap it in plastic wrap and chill 10 minutes in the freezer.
Turn the dough out onto a lightly floured surface. Roll or press the dough out to a circle about 7 to 8 inches in diameter and 3/4 inch thick. Use a floured 2 1/2 inch round cookie cutter to stamp out the scones, then gather up the dough scraps and repeat as necessary (you should get about 8 to 10 scones).
Transfer the scones to the prepared baking sheet, lightly brush the tops with a little milk, and bake until puffed and light golden brown on top and bottom, about 14 to 16 minutes.
Serve warm. (Leftover scones will keep for a couple days in an airtight container at room temperature; you can reheat them in the microwave before serving.)
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