Let me describe to you my morning yesterday: I sat on my sunroom couch, surrounded by the oh-God-finally-Spring sunshine, and ate a scone with my coffee and yogurt. Way more Martha Stewart than I actually am. My hair was dripping wet, my coffee was way too watery, and I was already sticky from the humidity.
But the scone! My roommates’ cupcake-making frenzy of last Friday had left us with practically a cow’s worth of heavy cream, and the only thing I could think of was breakfast pastries. Since a load of sugar first thing in the morning will put me right back to sleep (even with coffee) I decided to go the savory route. Which means cheese.
Cheese scones are great. If you’ve never had one, you’re missing out. A sharp cheddar combined with some chopped scallions is a flavor pairing that’s well-suited to a muffin or a biscuit, so I figured a scone would be the next logical step. I used whole-wheat flour because, well, I am a hippie, and I used flaxseed and water instead of an egg (but only because I was saving an egg for a future lunch, and they came out a bit crumbly as a result. You, I think, should opt for the egg).
The best part is the convenience factor. Put them on a baking sheet, freeze them until they’re hard, and zip ‘em up in a baggie for frozen storage. Every morning, I can now get up, preheat the toaster oven, and have a warm and melty scone 25 minutes later, without making my kitchen swelter. Eat your heart out, Martha.
Cheese and Scallion Scones
makes 6 big or 8 medium scones
adapted from Smitten Kitchen
- 2 cups whole wheat or AP flour
- 1 tbsp. baking powder
- 1 tsp. salt
- 1 stick butter, cubed and cold
- 1/2 cup heavy cream
- 2 eggs
- 1/4 lb. sharp cheddar, cubed or grated
- 1 bunch scallions, rinsed and chopped
Preheat oven to 400º (unless freezing for later). Whisk together flour, baking powder, and salt. Using your fingers or a pastry blender, work the butter into the flour until it resembles a very coarse meal and the butter chunks are about the size of a pea.
In a separate bowl, whip the eggs together and add the cream. Fold into the dry mixture until almost incorporated, then add the cheese and scallions. Mix until everything comes together and no dry streaks remain (you may need to add a splash more cream if working with whole wheat flour; it’s dryer by nature).
Dump the dough onto a floured counter and pat it into a circle. Cut into 6 or 8 wedges, and bake on parchment-lined baking sheet for 25 minutes or until just lightly browned. If you’re flash-freezing, arrange scones on an unlined, ungreased sheet, and freeze until solid and no longer sticky, about an hour. Store in a ziplock bag in the freezer. Let come to room temperature before baking, then bake as above.