Scallion & Cheddar SconesPosted: January 31, 2009
These were whipped up pretty quickly this morning from Bittman’s How to Cook Everything Vegetarian. Made a couple of changes as the use of cheddar required more flour than expected. This makes 6 large scones (or are they biscuits?).
Scallion & Cheddar Scones
1.5 cups WW pastry flour (or All Purpose)
pinch of salt
2 1/4 teaspoons baking powder
2 teaspoons sugar
2 tablespoons cold butter, cut into small pieces
1/3 cup soy milk (Bittman uses cream)
50g cheddar, shredded
4 scallions, white and green parts, roughly chopped
- Preheat oven to 450F.
- Mix 1 cup of the flour, baking powder, salt and sugar in a food processor. Scatter the butter over the top and pulse until the butter is incorporated into the dry ingredients.
- Whisk the egg and the milk together and pour through the feeder tube of the processor. Pulse until mixture comes together and add the cheddar and scallions. If dough is too wet, add more flour until it comes together in a sticky ball.
- On a floured surface, pat the dough into a 3/4″ square and cut with a biscuit cutter or cup (I used a 3.5″ round cookie cutter – if you use a smaller sized, you’ll get more scones). Place rounds on an ungreased cookie sheet. Gather leftover dough and repeat the process until you have no more dough.
- Brush tops with some soy milk (or, a la Bittman, with an egg whisked with a bit of water) and bake for 7-10 minutes. Since I used a large cookie cutter, they took about 10 minutes. Smaller scones will take less time. I bet sprinkling some more cheddar on top would be tasty too. When the tops are golden brown, they’re done.
- Eat em up! Delicious when hot. Will store for a day or two in an airtight container.