- 1 cup all-purpose flour
- 1 tsp baking powder
- pinch salt
- 1/4 tsp pepper
- 1/4 cup cold butter, cut into chunks
- 1/2 cup shredded cheddar cheese, plus 1/4 cup for finishing
- 1/3 – 1/2 cup sliced green onions
- 1 large egg, lightly beaten
- 1/4 cup + 2 tablespoons heavy cream or whole milk
Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
In a bowl, mix together the flour, baking powder, and salt. Cut the butter into the flour mixture until it resembles coarse meal with a few pea-sized pieces of butter remaining. Combine with the sliced green onions and 1/2 cup shredded cheese.
In a small bowl, whisk together 1 1/2 tablespoons of the beaten egg and cream/milk until well blended. Pour the egg mixture into the dry ingredients and mix until everything comes together. The dough will be quite sticky.
Turn the dough onto a lightly floured work surface and lightly pat the dough to 1 inch thickness. Using a 1 1/2 or 2 inch biscuit cutter, cut out as many scones as possible, placing them evenly on your prepared baking sheet. Gather scraps, pat gently and cut out more scones.
Mix the remaining 1 1/2 tablespoons of lightly beaten egg with 1 teaspoon water. Brush with the scones with the egg wash, sprinkle with remaining 1/4 cup cheese and bake until the scones are golden, about 12-15 minutes. Transfer the scones to a wire rack and cool.
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