So. We are here to talk about scones. My experience with scones so far have been of the sweet variety. Plain scones. Raisin scones. Blueberry scones. You get the drift. Yet, I've often seen recipes for savoury scones on the Internet, and I was curious to give it a try. So on one of the brunch-at-home sessions, savoury scones were the centerpiece.
You can't go wrong with cheesy anything. Add cheese to almost anything and it tastes awesome already. Cheese on toast. Cheese in risotto. Cheese in instant noodles. See?
Okay. So, the verdict? I liked these. And it's not just me, the fams also said these were good. See? Cheese is universally loved by
Brunch that day - cheese scallions scones, truffled mushrooms, scrambled eggs, sausages, red cabbage + apple + roast chicken + edamame salad and matcha liege waffles (waffles recipe here, but with matcha powder).
Cheese Scallions Scones (adapted from Lyuba from Will Cook For Smiles)
220g plain flour
1 tbsp baking powder
¼ tsp baking soda
2 tsp salt (*recommended to reduce to 1 tsp)
57g of cold butter
2 cold eggs, lightly whisked
½ cup buttermilk
½ cup freshly grated Gouda cheese
½ cup of shredded sharp red cheddar cheese
2 tbsp scallions, chopped
buttermilk, for "eggwash"
Sift the flour, baking powder, baking soda and salt into the bowl of an electric mixer.
Chop the cold butter into small slices and add to the dry ingredients. Mix the dry ingredients and butter until it looks like coarse crumbs. In a small bowl, whisk the eggs and buttermilk together. Add the egg mixture to the flour mixture while mixing on low speed. Add the cheeses and keep mixing until just combined.
Take the dough out onto a lightly floured surface. Knead the dough a few times (15-20 seconds), until smooth.
Pat the dough to about ½ inch thick.
Preheat the oven to 200C and line a baking sheet with baking paper.
Using a round cookie cutter shape, cut out the scone circles.
Brush the scones lightly with buttermilk and bake for 12-14 minutes.
Remove from oven, cool slightly, serve warm.