Recipe by Steve P.
Onion and Cheese flavored scones originally from Recipe in Bon Appetit December 1993
Top Review by Izzy Knight
1Steve, thank you for finding this recipe for me! I substituted mozzarella for goat cheese and added two more teaspooon of salt (mozzarella is less salty than goat cheese). The aroma is wonderful. The crust is crunchy and the inside is still moist. Next time I'd butter the pan (instead of just flouring it) because they are quite sticky. I made about 9 scones. We really enjoyed it, thanx!
- 2 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1⁄2 teaspoon ground pepper
- 4 ounces chilled soft mild goat cheese, crumbled (Montrachet)
- 3 large green onions, thinly sliced
- 1⁄4 cup chilled half-and-half
- 1 large egg
Directions See How It's Made
- Preheat oven to 375°F.
- Mix first 5 ingredients in large bowl.
- Add cheese and green onions and toss with fork.
- Beat half and half and egg to blend in small bowl.
- Stir egg mixture into dry ingredients and mix gently until dough forms.
- Divide dough in half.
- On lightly floured surface, flatten.
- each piece into 3/4-inch thick round.
- Cut each round into 6 wedges.
- Transfer wedges to baking sheet, spacing evenly.
- Bake scones until tops are brown, about 25 minutes.
- Cool 10 minutes.
- Serve warm.