Cheddar Scallion Scones

Make sure you make a double recipe of these scones. They will disappear in minutes and leave you wishing that you had made more!

I love these fresh from the oven with a healthy dose of butter on top. Perfect for your next brunch, or long weekend lazy morning!

Recipe for Cheddar Scallion Scones:

Ingredients Needed:

2 cups flour (plus a few tablespoons for flouring surfaces and hands)

1/2 cup sugar

1/2 teaspoon salt

2 ½ teaspoons baking powder

1/2 cup frozen butter (unsalted) and grated using the fine side of the grater

1/2 cup heavy cream plus a few tablespoons extra to brush tops of scones

1 egg

1 ½ teaspoons vanilla

1 cup grated cheddar cheese plus a few extra tablespoons for topping

1/2 cup chopped scallions

Optional - a few tablespoons fresh chopped jalapeño peppers for added spice

Servings Made: 8 large scones or 16 mini scones

Time to Prep: 20 minutes plus about 30 minutes inactive time in fridge.

Time to Make: 25 minutes

How to Make:

In a large bowl, whisk together flour, salt and baking powder. Use a hand whisk for this. Use your fingers to mix in the grated frozen butter until your mixture looks crumbly and loose in texture. Place this mixture in the fridge while you prepare the next steps. (doing this ensures the butter stays cold and doesn’t melt)

In another bowl, use a hand whisk and mix heavy cream, egg and vanilla. Once these liquid ingredients are mixed together, pour them into your bowl with chilled flour mixture.

Add cheese and chopped scallions (and jalapeños if using) to your mixture and use your hands to mix well. The mixture should be slightly moist and sticky. If it seems way too sticky and sticks to you hands quite a bit, add a little bit of flour. If it seems too dry and crumbly, add 1-2 tablespoons of heavy cream.

Form a large dough ball by mixing it with your hands and gently pressing the dough together.

Place a sheet of parchment paper on two large baking trays and dust it with some flour. Split dough into two parts and place each part onto a tray. Press the dough together into round flat discs about 1 inch thick.

Using a sharp knife or pizza cutter, cut scone dough into triangles (like a pizza) and place tray into fridge for 20-30 minutes to chill.

Preheat oven to 350°F. After the scone dough has cooled in the fridge, space scones on each tray about 2-3 inches apart and brush tops with heavy cream. Place some grated cheese on top of each scone.

Bake for 18-22 minutes until edges are golden brown. Allow to cool completely on wire racks.

Enjoy!

Please note - The original recipe I adapted is from Sally’s Baking Addiction - Master Scone Recipe.