When I'm in the mood to bake, scones are the last thing to cross my mind (besides when I made these Jalapeno Pepper Jack Scones). Like many "bread"-type recipes, they're just intimidating to me. Plus, I live dangerously close to a Petsi Pies, so if I'm ever craving a scone, I can just walk a few feet and have one - without having to bake it myself.
But last week, we had a decent amount of goat cheese leftover, and I almost always have chopped scallions in the freezer. Wanting to make sure the goat cheese didn't go to waste - and feeling extra confident in my scone-baking abilities - I decided to whip up some savory scones to accompany a salad I had planned for dinner that evening.
Goat Cheese & Scallion Scones
Yields: 8 scones
Adapted from Examiner.com
-2 cups all-purpose flour
-2 tablespoons baking powder
-1 teaspoon salt
-1/2 teaspoon black pepper
-Pinched of crushed red pepper flakes
-4 ounces goat cheese
-1/4 cup chopped scallions (white and green parts)
-3/4 cup half-and-half (or whole milk)
1.) Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
2.) In a medium bowl, combine flour, baking powder, salt, black pepper, and crushed red pepper flakes; whisk together.
3.) Crumble the goat cheese into the same bowl and toss lightly with a fork to coat cheese crumbles with the flour mixture. Add scallions and toss gently.
4.) In a separate small bowl or dish, beat together the egg and half-and-half (or milk). Add this to the flour mixture, forming it into a loose dough with your hands (be careful not to overmix!).
5.) Turn dough onto a lightly floured surface. Form into a disk about 8 inches around and 2 inches thick. Cut disk into eight wedges and refrigerate for 10 minutes before baking.
6.) Place on baking sheet and bake for about 20 minutes, or until golden brown.
Despite not adding butter to these, these scones are surprisingly buttery - which I think we have the goat cheese to thank. The creamy goat cheese also complemented the spicy scallions beautifully, as it tends to do. These scones were great alongside the asparagus and arugula salad we had for dinner, but they also made a great addition to our Saturday brunch spread. (These would also be a great addition to a Mother's Day brunch spread!).
Have you ever made scones before? If so, do you have a recipe you care to share?