These are seriously moist pillows of cheesy goodness. Added bonus: the fresh, scallion flavor. They are so rich and dairy-filled you will think you’re living on a farm in the rolling green hills of Ireland, dotted by darling black and white cows.
Now, with that said, the recipe is a pain in the arse for various reasons.
First, I arrogantly thought that making scallion scones sounded unique and delicious (and easy). Ha! Turns out that the prepped mounds of dough have to be chilled for an hour before baking. Really?! Do you think I read the recipe ahead of time? No!
Then, I stupidly bought blocks of butter from Costco. This seemed like a great idea and isn’t a problem when a recipe calls for an easily labeled amount. Unfortunately Costco butter only has 1/4 and 1/3 cup labels, not tablespoons. Do you think I know how to translate tablespoons into cups? No! Oh, and the same thing goes for measuring ounces. Thank you Siri!
Finally, softened cream cheese is not the easiest thing to “fold” into a scone dough. It clumps up, and while desperately trying not to overwork the dough you have to break up the clumps. Do you think I was frustrated at this point? Yes!
But I gotta say, these are scrumptious! They’re not a typical scone in that they are incredibly moist (caused by the cream cheese). However if you will love the buttery, cheesy, scallion flavors that melt in your mouth. Dive in!
Cheese and Scallion Scones (recipe care of whatsgabycooking.com
INGREDIENTS: 2 cups flour, 1 tablespoon baking powder, 1 teaspoon salt, 5 tbsp unsalted butter cold (cut into chunks), 1 1/2 cup heavy cream, 3 oz feta cheese crumbled, 3 oz shredded cheddar, 4 ounces cream cheese (softened), 1 cup chopped scallions, 1 egg for egg wash
DIRECTIONS: Combine the dry ingredients; flour, baking powder, and salt. Using a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Next add the various cheeses, cream cheese and scallions. Next add the heavy cream. Fold everything together being careful not to overwork the dough. Form 12 medium sized mounds out of the dough. The size can vary depending on if you want to stretch the recipe to make more. Arrange them on a parchment lined baking sheet and chill for an hour. Preheat oven to 400 degrees. Once chilled, whisk the egg together with 2 tablespoons of water. Brush the egg wash over the scones and bake for 16-20 minutes until tops are golden brown. Remove from oven and serve with butter, scrambled eggs, bacon etc.