Wednesday, January 28, 2009

Cheddar Scallion Scones

Homemade biscuits just scream 'comfort food', do they not? And who doesn't need little comforting on a bonechilling day like today.

Soup is on the menu at our house this evening, and these Cheddar Scallion "Scones" are the perfect go-with. Don't be afraid of the term 'scones'. Lean in close.....I'm going to tell you a secret.

(I'm whispering.) These "scones" are really just triangular shaped biscuits. Another secret: I am lazy and don't like to take the time to roll out dough and cut out biscuits with cookie cutters. Furthermore, I can't stand the mess created by rolling out dough on my counters! I'm picky like that. Messes really aggravate me.

Any hooo, I absolutely adore this recipe and I think the scone shape adds to their charm. They're light and savory and are purely HEAVEN when dunked in a big bowl of soup! Plus (and you knew this was coming), two of the key ingredients (the sharp Cheddar and the scallions) are on sale this week! Another bonus: if there are any leftover scones (small chance), bundle them up and stick 'em in the freezer for a rainy day. Pop them in a 375 degree oven straight from the freezer; they'll taste like you made them that same day.
Yield: 12
2 1/4 c. all-purpose flour
2 1/2 t. baking powder
2 t. sugar
3/4 t. baking soda
1 t. salt
6 T. cold butter, cut into small cubes
6 oz. SALE CHEDDAR, coarsely grated ( 1 1/2 c.)
3 SALE SCALLIONS, finely chopped
1 c. well shaken buttermilk
Preheat the oven to 450 and line a baking sheet with parchment paper.
Whisk together the flour, baking powder, sugar, baking soda, and salt in a bowl, then blend in butter with your fingertips until mixture resembles a coarse meal. Stir in the Cheddar and the scallions. Add the buttermilk and stir until just combined.
Turn the dough out onto a lightly floured cutting board and divide into two equal balls. Form each ball into a round disc, about an inch thick. Using a sharp knife, cut each disc into six wedges, and transfer them to the baking sheet. Bake in the middle of the oven until golden, about 18 minutes.


Penny said...

Leah,these sound wonderful. Will give them a try. What kind of soup did you fix?

Leah said...

Hi Penny -- I made a really yummy minestrone with basil, found in one of Giada's cookbooks...super good and healthy!

Do you know where Rock Hill is? I went to Winthrop!

Penny said...

Leah, South of Charlotte, right? Glad you know our area. I'm from Michigan originally. Love Giada and your blog. Thanks!

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