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Green Onion and Cheese Scones


These are from here, with a few Michelle-Notes


2-1/2 cups all-purpose flour (Michelle note: separated into 2 1/4 and 1/4, see instructions below)
1 tbsp baking powder
1/2 tsp salt
1/4 tsp cayenne pepper
1/2 cup cold butter, cubed
1 cup shredded extra-old cheddar cheese (Michelle note: the Imperial cheese in the red tub is really good)
1/4 cup minced green onions
1 egg
1 cup milk


In large bowl, whisk together flour (Michelle note: 2 1/4 cup of flour, you can save the last 1/4 for kneading in later), baking powder, salt and cayenne pepper. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Add 3/4 cup (175 mL) of the cheese and green onions; stir to combine. Beat egg with milk; pour over flour mixture and stir with fork (Michelle note: a wooden spoon) to form soft ragged dough. With lightly floured hands, press dough into ball.

Turn out onto lightly floured surface (Michelle note: use the 1/4 cup of flour here); knead gently 10 times. Pat into 3/4-inch (2 cm) thick round (Michelle note: I used a rolling pin, because I'm an engineer and uniformity is fun). Using 2-1/2-inch (6 cm) floured round cutter and pressing scraps together, cut out 12 rounds (Michelle note: I used the medium size biscuit cutter, about 4 cm, and I got about 21 scones). Place on parchment paper-lined or floured rimless baking sheet. Sprinkle with remaining cheese.

Bake in centre of 400°F (200°C) oven until golden, about 15 minutes. (Make-ahead: Let cool. Store in airtight container for up to 24 hours or wrap individually in plastic wrap and freeze in airtight container for up to 2 weeks.)


Oct. 29th, 2011 04:54 am (UTC)