Scones are one of my baking “go to” options. I have recipes which include seasonal fresh fruit (berries) as well as recipes which don’t rely on fresh or seasonal ingredients. I love scones for breakfast or dessert, and they’re so easy to make. For Easter this year I wanted to make a variety of of homemade breads/biscuits. I have a great cheddar biscuit recipe which is hearty and rustic, but I wanted something a little more “elegant” than a biscuit for Easter dinner. I decided to incorporate the ingredients (with some additions) for my cheddar biscuits into one of my basic scone recipes. I will say that I was a little bit unsure as to how much butter to use (I decided on none at all) because I would be adding cheese. So I subbed out the cheese for butter, but increased the cream (to get a wet enough dough). The result was great – in fact, better than expected. The scones weren’t as flaky as my typical scones, but that was just fine since they were serving more as a dinner roll. You can alter the ingredient flavors by using a different type of cheese (stick with a cheese of similar consistency) or different herbs or substitute leeks, jalapenos, or roasted red peppers for the scallions. Really, the possibilities are nearly endless.
- 3 Cups Flour
- 1 TBS. Baking Powder
- 1 TBS. Sugar
- 2 tsp. Salt
- 1/4 Cup Scallions (green parts only)- chopped
- 1/4 Cup Fresh Chives- finely chopped
- 1.5 Cups Cheddar Cheese (sharp, extra sharp, or medium – or your choice of cheese)- grated
- 2 Cups Heavy Cream (plus a few extra TBS. for brushing tops)
- Coarse Sea Salt (optional for sprinkling on top)
Preheat oven to 400°F. In a large mixing bowl, combine flour, baking powder, sugar, and salt. Add scallions, chives and grated cheese, and mix until well incorporated. Using a fork, stir in most of the cream until a sticky dough forms. If dough is too dry, add more cream.
Turn dough out onto a lightly floured surface and gently knead with floured hands (don’t overwork) until dough forms a cohesive ball. Divide dough into two equal balls and flatten each ball to form about 3/4 – 1″ high round disc. Cut each round into 8 wedges. Brush tops of rounds with additional cream and sprinkle each with a little sea salt.