February 17, 2006

Scones to the Rescue

This delightful recipes comes from Farmgirl (great blog, take a look). I made these this weekend and they were a huge hit around the house and they are so easy to whip up.

Farmgirl's Savory Cheese & Scallion Scones
Makes 8 large scones

2-1/2 to 3 cups all-purpose flour
1 Tablespoon + 2 teaspoons baking powder
1 teaspoon salt
4 ounces feta cheese, crumbled
4 ounces cream cheese, softened in microwave 15-30 seconds (you want it very soft)
4 scallions (green onions), green & white parts, chopped
1 cup half&half or whole milk
1 egg

Optional Egg glaze:
Beat well with a fork:1 egg & 2 Tbsp. milk

Heat oven to 400 degrees.
Combine 2-1/2 cups flour, baking powder, and salt in a large bowl. Add cheeses & toss gently with a fork until combined. Add scallions & toss gently with a fork until combined.

Beat half & half (or milk) with egg and gently fold into dry ingredients, mixing lightly until a soft dough forms. Add up to 1/2 cup additional flour if the dough is too sticky.

On a floured surface, gently pat dough into a circle approximately 1-inch thick. The key to tender scones is to handle the dough with a light touch and as little as possible. With a sharp knife (I use a large serrated knife dipped in flour) cut the circle into 8 wedges and place them on a greased baking sheet. (I use a commercial grade half-size sheet pan.).

Brush tops and sides of scones with egg glaze if desired, and bake for 20-25 minutes, or until golden brown. Cool on a wire rack. Serve warm, or cool completely and refrigerate or freeze in an airtight container.

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