Name: Goat Cheese & Green Onion Scones
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 serving(s)
Ingredients: 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

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Recipe by Steve P.

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Goat Cheese & Green Onion Scones created by Lalaloula

Onion and Cheese flavored scones originally from Recipe in Bon Appetit December 1993

Ready In:: 45mins
Serves:
Units:

7

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ingredients

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

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.

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RECIPE MADE WITH LOVE BY

@Steve P.

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@Steve P.

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"Onion and Cheese flavored scones originally from Recipe in Bon Appetit December 1993"

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review by Rose C.

6/19/2018

I am diabetic and have ckd so I tweaked the recipe to fit my dietary needs DELICIOUS results. I made 1/2 a batch. Savory (added some fresh homegrown garlic and onion chives
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review by Lalaloula

5/30/2010

WOW, what a super yummy scones recipe! :) The scones are crunchy on the outside with a great flaky soft centre and such a nice flavour! I luved the combination of green onion and goats cheese. Mmmm! My dough was not crumbly at all. On the contrary it had just the right amount of moisture to it. I free formed my scones rather than cutting wedges, cause I was in a little rush to get these into the oven. I made one change: I reduced the baking powder and soda by half as I dont like the taste to be overly present in my baked goodies. Im sure I will make these again and again! THANK YOU SO MUCH for sharing your lovely recipe with us!

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photo by Lalaloula

5/30/2010

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photo by Lalaloula

5/30/2010

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review by MaryMc

11/21/2004

I also found the dough to be really dry--too dry to work with until I added more half-and-half (between 1/3 and 1/2 cup total). After I baked them the scones had a nice flavor but they were still much too dry to be really good.

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