Savory Scallion and Cheese Scones

Serving Size: 8
Prep Time:
Total Time:

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.

Ingredients

  • 1 cup (230 g) cottage cheese
  • 4 Tbsp milk, plus more for brushing on top
  • 2.5 cup (320 g) all-purpose flour
  • 1 Tbsp baking powder
  • 0.75 tsp salt
  • 0.125 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)

Directions

  1. Preheat oven to 450F and line a baking sheet with parchment paper or a silpat liner.
  2. Puree the cottage cheese and milk together until smooth in a blender or food processor; set aside.
  3. Whisk together the flour, baking powder, salt, and black pepper in a large bowl.
  4. 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.)
  5. Shape the dough into a ball, then flatten it into a disk; wrap it in plastic wrap and chill 10 minutes in the freezer.
  6. 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).
  7. 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.
  8. 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.)

For the full post, visit An Edible Mosaic.