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Savory Cheese and Scallion Scones |
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Serves: 8 Print this RecipeSusan Brinkley - Eminence, Missouri Bake-Off® Contest 37, 1996 Scones are usually made with butter. These use cream cheese instead for a tender texture. Everyone will love them. SCONES 2 3/4 cups all-purpose flour 5 teaspoons baking powder 1/2 teaspoon salt, if desired 1 cup (4 oz.) crumbled feta cheese 4 ounces cream cheese or 1/3-less-fat cream cheese (Neufchatel), cut into 1-inch cubes 4 scallions or green onions, chopped 1 cup half-and-half or milk 1 egg GLAZE, IF DESIRED 1 egg 2 tablespoons milk Heat oven to 400°F. Grease large cookie sheet. In large bowl, combine flour, baking powder and salt; mix well. With pastry blender or fork, cut in feta cheese and cream cheese until mixture is crumbly. Add scallions; toss gently until combined. In small bowl, combine half-and-half and 1 egg; blend well. Add half-and-half mixture to flour mixture; stir lightly, just until soft dough forms. Turn dough out onto well floured surface; knead lightly 5 or 6 times. Pat or press dough into 1-inch-thick round. With floured knife, cut into 8 wedges. Place wedges 2 inches apart on greased cookie sheet. In small bowl, combine glaze ingredients; blend well. Brush over tops of wedges. Bake at 400°F. for 25 to 30 minutes or until golden brown. Remove scones from cookie sheet. Cool 5 minutes. Serve warm or cool. Store in refrigerator. HIGH ALTITUDE - Above 3,500 feet: No change. Nutrition Per Serving (1 scone): Calories 310; Protein 109; Carbohydrate 37g; Fat 13g; Sodium 670mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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