From our "No Yeast Breads" class come these light and savory scones. The secret ingredient? Half a tablespoon of dijon mustard to amp up the green onion and mellow out the sharp cheddar cheese. Make these today!
Cheddar & Green Onion Scones
Chef Madeline Rundella
8 scones
40 minutes
30 minutes
British-American
Breads
If you're baking at high altitude (3,000 feet above sea level or higher), add 4 tablespoons of flour to this recipe. We also recommend watching your bake time; you may need a few more minutes.
Ingredients
2 cups all-purpose flour
¼ cup sugar
1 tbsp baking powder
1 tsp kosher salt
½ cup unsalted butter, cut into 1” cubes and kept cold
1 large egg
½ cup heavy cream + 2 tbsp for brushing tops
½ tbsp Dijon mustard
1 cup sharp cheddar cheese, coarsely grated or finely cubed
⅓ cup green onion, thinly sliced
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Pastry Scraper
Pastry Blender
Pastry Brush
Mixing Bowl
Rolling Pin
Baking Sheets
Directions
Preheat oven to 400°F. Remove egg from fridge, hold at room temperature while prepping.
Combine flour, sugar, baking powder and salt in large bowl. Add cold butter, cutting in with butter knife or pastry blender until pea-sized. Add cheese and green onion, mix until combined.
In a separate bowl, whisk eggs, mustard, and heavy cream together. Add to flour mixture, mixing until dry ingredients are just blended - the dough will look lumpy.
Dump dough onto a well-floured surface and gently knead into a ball. Flour a rolling pin and roll dough into ¾”-thick square or round. Keep moving dough to prevent sticking.
Cut dough into quarters and then eighths to make wedges. Place wedges on 2 baking sheets (8 per sheet) lined with parchment.
Brush tops with heavy cream. Bake at 400°F for 20-25 minutes, until tops are golden-brown.