Green Onion and Cheddar Scones
Quick to make, golden and tender, these cheese-topped scones are delicious not only with soup but also on their own.
Servings: 12
Ingredients:
Green Onion and Cheddar Scones Photography by Hasnain Dattu
| Nutritional Info | |
| Per scone: about | - |
| cal | 219 |
| pro | 6 g |
| total fat | 12 g |
| sat. fat | 7 g |
| carb | 22 g |
| fibre | 1 g |
| chol | 51 mg |
| sodium | 313 mg |
| % RDI: | - |
| calcium | 12% |
| iron | 10% |
| vit A | 12% |
| folate | 17% |
-
2-1/2 cups (625 mL) all-purpose flour
1 tbsp (15 mL) baking powder
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) cayenne pepper
1/2 cup (125 mL) cold butter, cubed
1 cup (250 mL) shredded extra-old Cheddar cheese
1/4 cup (50 mL) minced green onions
1 egg
1 cup (250 mL) milk
Preparation:
In large bowl, whisk together flour, 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 to form soft ragged dough. With lightly floured hands, press dough into ball.
Turn out onto lightly floured surface; knead gently 10 times. Pat into 3/4-inch (2 cm) thick round. Using 2-1/2-inch (6 cm) floured round cutter and pressing scraps together, cut out 12 rounds. 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.)
Additional Information
Source
Canadian Living Magazine: November 2005
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