Wonder what to serve with you hearty fall soups (like Sweet Potato, Mushroom & Spinach, Carrot & Rice Miso, or Spicy Potato, White Bean & Spinach)? Wonder no more. Cheddar and Scallion Scones soak up broth like a sponge without falling apart.
Scones store well in an airtight container. Enjoy them as a tea time snack with a tart jam.
Cheddar & Scallion Scones
Text and Photo by Jac Kyles Baker
Makes 6 scones
Ingredients
1 1/4 cups all purpose flour
3 tsp granulated sugar
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp paprika
2 TB scallions, minced
1 TB parsley, minced
1/2 cup sharp cheddar cheese, grated
3 TB sour cream
1 large egg, lightly beaten
1 TB vegetable oil
1 TB butter/oil spread
1 tsp. Dijon mustard
crushed black pepper to taste
Preparation
Whisk flour and baking powder in large bowl. Using a fork, cut butter/oil spread into flour.
Whisk sour cream, egg, oil, salt, sugar, paprika and mustard in a medium sized bowl. Stir in scallions and cheese.
Make a well in the bottom of the flour mixture. Gradually add liquid mixture to dry ingredients, stirring until moist clumps form.
Turn dough out onto lightly floured surface or parchment paper; knead just until dough comes together.
Pat out dough to 1-inch-thick square. With a knife, cut dough into 6 scones. Arrange 3 scones on parchment paper. Sprinkle with black pepper to taste.
Microwave on HIGH for 1 minute and 30 seconds, checking scones halfway through cooking time. Scones will feel dry to the touch and puff up slightly.
Carefully remove scones from microwave. Cool scones on rack.
Repeat with remaining scones. Serve warm.