mardi 17 mars 2015

Savory cheese and green onion scones

     Offer these with a salad for lunch or with hearty soup for dinner, or on their own as a ligth snack. Butter is a welcome addition, or even cream cheese.

Makes 8 scones
  • 1½ cups all-purpose flour
  • 2½ teaspoons baking powder
  • 1 tablespoon sugar
  • ½ teaspoon leaf marjoram, crumbled
  • ½ teaspoon dry mustard
  • ¼ teaspoon salt
  • 3 tablespoons unsalted butter
  • 1 cup shredded medium-sharp cheddar cheese (4 ounces)
  • One-third cup finely sliced green onion
  • ½ to two-third cup milk
  • 1 egg, sligthly beaten
  1. Preheat oven at 400F (200C) ; grease and flour large baking sheet.
  2. Stir together flour, baking soda, sugar, marjoram, mustard and salt in large bowl.
  3. Cut in butter with pastry blender until mixture resembles coarse meal ; stir in cheese and green onion.
  4. Whisk together ½ cup milk and the egg in small bowl.
  5. Make well in center of dry ingrédients ; add milk mixture to well, stir just until combined ; do not overmix.
  6. If mixture is too dry to come together, add remaining milk.
  7. Transfer dough to ligthly floured work surface ; pat into block 16 inches long, 3 inches wide and ¼ inch thick.
  8. Cut dough crosswise into 4-inch pièces ; cut each piece diagonally in half to make a total of 8 triangles ; or cut the block into eigth 2-inch pièces.
  9. Place scones 1 inch apart on prepared baking sheet.
  10. Bake in prepared hot oven for 15 to 18 minutes or until golden ; serve warm , or let cool.