Cheddar Cheese and Scallion Scones
Scones are so easy to put together — no need for a mixer! And if I may offer one tip when making scones, sweet or savoury, is to handle the dough as little as possible. Overmixing the dough will result in dense, rather than tender, crumbly scones.
I like mixing my scone dough by hand, by rubbing the flour and COLD butter (see the emphasis on cold, I’ll come to that soon), with your fingertips until they resemble coarse breadcrumbs. I like the feel of this, but just don’t get too carried away. You could also use a pastry cutter or a butter knife to do this.
Now, the cold butter is important in the dough because when the scones are baking in the oven, the butter creates pockets giving layers and the flaky textures we’re after. So, when prepping the ingredients, keep the butter in the fridge until ready to use.
I don’t often buy buttermilk unless I know I’ll be using a lot of it. At my local grocery store, buttermilk usually comes in a liter carton, and for this recipe I only need 100 ml. So what I do instead is make my own at-home-buttermilk. This can be done by simple mixing the milk with a teaspoon or so of lemon juice and let them mingle for few minutes. The milk will start to curdle, thicken, and ready to use.
You can make the scones ahead of time and freeze them if you want. After shaping the scones, place them on a baking sheet and freeze until firm. Once firm, transfer them to a freezer bag. They’ll be good for a month or so. Take them out from the freezer for at least twenty minutes before baking, and whilst pre-heating the oven.
These scones are best served warm, by itself or with a cream cheese spread. Perhaps with a salad on the side, or an accompaniment to soups. But if you want to go to the next level, hear me out, use these scones as a vehicle for a breakfast sandwich, with cream cheese, sausage/bacon, and a fried egg. You’re welcome.
Hope you give these cheddar cheese and scallions a go!
Cheddar Cheese and Scallion Scones
Makes 8 scones
- 250 gr plain flour
- 1 tablespoon baking powder
- 1/2 teaspoon fine salt
- 1/4 teaspoon coarse black pepper
- 85 gr butter, cold and unsalted, cut into cubes
- 125 gr mature cheddar cheese, grated + extra for topping
- 2 scallions, thinly sliced
- 100 ml buttermilk
- 1 large egg
Preheat the oven to 190 C and line a baking sheet with parchment paper.
In a bowl, whisk together the flour, baking powder and salt. Rub in the cold butter with the tip of your fingers to make an unevenly crumbly mixture, the size of a pea. Toss in the coarse black pepper.
Add the grated cheese and scallions to the buttery flour. Mix together the buttermilk and one egg. Add to the dry ingredients, stirring lightly just until everything is evenly moistened. The dough should come together fairly quickly with few light kneading. Careful not to overmix!
Tip the dough to a clean work surface. Using a rolling pin or simply the palm of your hands, pat the dough into a square about 15 cm. Cut the dough into 4 smaller squares, and cut each one diagonally, to make a total of 8 triangular scones.
Place the scones on the prepared baking sheet, leaving some space between them. Top the scones with more grated cheese. Bake the scones for 20 minutes or until they’re nicely browned. Once baked, remove from the oven and let them cool for 5–10 minutes before devouring them. Enjoy!
