Savory Cheese And Scallion Scones Recipe
Ingredients
| SCONES | ||
| All purpose flour | 2 3/4 Cup (16 tbs) | |
| Baking powder | 5 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Feta cheese | 4 Ounce, crumbled | |
| 4 oz. cream cheese, cut into 1-inch cubes | ||
| 4 chopped scallions or green onions | ||
| 1 cup half and half or milk | ||
| Egg | 1 | |
| GLAZE | ||
| Milk | 2 Tablespoon | |
Directions
Preheat oven in Convection Bake to 400°F (*375°F).
rease 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 and toss gently until combined.
In small bowl, combine half and half and egg. Blend well. Add half and half mixture to flour mixture. Stir lightly, just until soft dough forms. Turn dough 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.
Before baking, the scones may be glazed.
Combine glaze ingredients. Blend well. Brush over tops of wedges.
Convection bake at 375° for 20 to 25 minutes or until golden brown. Remove scones from cookie sheet. Cool 5 minutes.
rease 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 and toss gently until combined.
In small bowl, combine half and half and egg. Blend well. Add half and half mixture to flour mixture. Stir lightly, just until soft dough forms. Turn dough 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.
Before baking, the scones may be glazed.
Combine glaze ingredients. Blend well. Brush over tops of wedges.
Convection bake at 375° for 20 to 25 minutes or until golden brown. Remove scones from cookie sheet. Cool 5 minutes.
Chef
