Savory Herb Goat Cheese, Cheddar and Scallion Scones
Delicious served with soup or with butter:)
Course Bread, Muffins/Scones
Cuisine All-American
Keyword cheese, herb and garlic goat cheese, scones
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Servings 6scones
Author Lynn / Turnips 2 Tangerines
Ingredients
2 1/2 to 3cupsall-purpose flour
1tablespoonplus 2 teaspoons baking powder
1teaspoonsalt
4ouncesherb goat cheese, room temperature
4ouncesshredded white cheddar cheese
4scallions green and white parts, chopped
1cupwhole milk or half and half
1largelarge egg
1egg, for wash
2tablespoonsmilk or half and half, for wash
Instructions
Beat 1 egg and 2 tablespoons of milk (or half and half) well with a fork. Set aside.
Heat oven to 400 degrees.
Combine 2 1/2 cups of the flour, baking powder and salt in a large bowl. Add the cheeses and toss gently with a fork until combined. Add the scallions and toss gently with a fork until combined.
Beat the milk (or half and half) with the egg and gently fold it into the 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 the dough into a circle approximately 1-inch thick (or into two smaller circles for 12 scones) The key to tender scones is to handle the dough as little as possible and with a light touch. Cut the circle(s)into 8 or 12 wedges and place them on a heavy duty baking sheet lined with parchment paper.
Brush the tops and sides of the scones with the egg wash. Bake for 20 to 25 minutes, or until golden brown. Cool on a wire rack. Serve warm or cool completely and refrigerate or freeze in a heavy zipper bag or airtight container.