Cheddar-Scallion Scones

READY IN: 2hrs 5mins




  • Position an oven rack in the center of the oven; preheat to 350°.
  • Using a stand mixer fitted with the paddle attachment, mix together the flour, cornmeal, baking powder, baking soda, salt, cumin, cheese, and scallions on low speed for 10-15 seconds, or until combined.
  • Scatter the butter over the top and beat on low speed for about 30 seconds, or until the butter is somewhat broken down and grape-size pieces are still visible.
  • In a small bowl, whisk together the buttermilk, creme fraiche, and whole egg until thoroughly mixed.
  • On low speed, pour the buttermilk mixture into the flour-butter mixture and beat for 20-30 seconds, or just until the dough comes together.
  • There will still be a little loose flour mixture at the bottom of the bowl.
  • Remove the bowl from the mixer stand.
  • Gather and lift the dough with your hands and turn it over in the bowl, so that is starts to pick up the loose flour at the bottom.
  • Turn over the dough several times until all of the loose flour is mixed inches.
  • Dump the dough onto a baking sheet and pat it into an 8-inch circle about 1 inch thick.
  • Brush the egg yolk evenly over the entire top of the dough circle.
  • Cut the circle into 8 wedges, as if cutting a pizza.
  • Bake for 40-50 minutes, or until the entire circle is golden brown.
  • Transfer to a wire rack to cool for 30 minutes, then cut into the prescored wedges and serve.
  • The scones taste best on the day they are baked, but they can be stored in an airtight container at room temperature for up to 3 days. If you keep them longer than 1 day, refresh them in a 300 degree oven for 4-5 minutes.