Savory Scones

Savory scones: the perfect winter food. Why? Well, homemade scones are light, tender, and heavenly. They're perfect steamy from the oven or chilly from the fridge. Scones are perfect for dunking in soups, sopping up gravies and sauces, building a sandwich or munching with salads. And best of all? Scones are silly easy to make and usually ready in half an hour, no kneading or machines necessary.

I dare you to find a better winter bread.


These are Cheddar Scallion Scones, a recipe I created by blending the richness of Ina Garten's Cheddar-Dill Scones with Farmgirl's Cheese and Scallion ones. Last night I had a tiny bit of cheddar cheese left in the fridge, along with three skinny scallions leftover from Saturday night's homemade fried rice binge. (The best thing about living alone? Indulging your crazy food cravings whenever you feel like it and not having to explain to anyone!)

So if you're interested - and really, you want to be - here's the recipe. I thought I'd share this one, since there probably wouldn't be as many takers for my favorite scone: Rosemary Blue Cheese with Honey.

Yeah, I thought so.

CHEDDAR SCALLION SCONES

3 cups all-purpose flour

2 1/2 heaping tablespoons baking powder

1 teaspoon salt

3/4 cup sharp cheddar cheese, grated

4 oz. (1/2 block) cream cheese, very soft

3 scallions, chopped (use green and white parts)

1 egg

1 cup heavy cream (or half-n-half or whole milk)

Preheat oven to 400 degrees F.

In a large bowl, stir together flour, baking powder and salt. Add cheddar cheese and mix twice (or so) to coat cheese with flour. Fold in cream cheese until just barely mixed, then add scallions, tossing to coat. In separate bowl, lightly beat together egg and heavy cream (or whatever you have on hand; I usually use whole milk). Quickly add egg mixture to flour and cheese mixture and stir until just combined. (Don't work it to death. Rubbery scones are out this year.)

Dump dough onto floured counter and pat into a circle about 1 generous inch thick. Dip sharp knife in flour and cut into eight large triangles (as you would a slice of pizza). If desired, brush tops with butter or with an egg wash (1 egg plus 1 T. water, beaten together). Bake on baking sheet or stone lined with parchment paper for 20 to 25 minutes or until golden brown.

Serve hot from oven, or allow to cool and place in plastic bag or airtight container and refrigerate or freeze. Scones freeze beautifully.

That's it. Couldn't be much easier. I'm making a batch of Jalapeno Cheddar Scones to take my Dad today for New Year's Eve. There's no better way to get a stubborn old man to eat his scones. [laugh]

Last post of 2008. Wow. Thanks for spending time with me this year. May God bless our 2009! -Brin