Simple But Fancy Cheese and Green Onion Scones

I found this recipe in the King Arthur Baker’s Companion book (it’s also on their website). I highly recommend checking these guys out if you haven’t already. Tons of recipe and their bread flour is the best.

The book could be used as a weapon, it’s so hefty! It has over 600 pages of recipes and tips from the King Arthur kitchen experts.

This recipe is pretty simple to throw together and you end up with savory, buttery, and cheesy scones.

The first time I tried this recipe I forgot the butter (and in my first draft of writing these instructions out I also forgot to mention the butter). The end result was still good, but not as fluffy as a typical scone.

I mention this to say don’t let this recipe intimidate you! Everyone starts somewhere, and this is as good a place as any to start your baking adventure. And it’s really pretty easy to make these.

Plus, you’ll look like a pro if you can show off your homemade scones.

And remember, it doesn’t have to look pretty as long as it tastes good.

Let’s get into it.

Cheddar and Green Onion Scones

Recipe credit to King Arthur

Time commitment:

Prep - 15 minutes, including time to prep cheese

Cooking time - 20-23 minutes

Cooling time - 10+ minutes

Ready in 45-60 minutes!

Equipment list:

• Large mixing bowl (these bowls are nice)

• Smaller mixing bowl

• Whisk (like these)

• Spatula or sturdy wooden/other spoon

• 1/3 cup measuring cup

• 1 cup measuring cup

• 2 cup measuring cup (or use 1 cup x2)

• Teaspoon (optional)

• 1/2 teaspoon (or use 1/2 of 1 teaspoon)

• Tablespoon

• Baking sheet with parchment paper or nonstick spray

• Oven

Ingredients:

• 2 cups all-purpose (regular) flour, plus extra for counter and hands

• 1/2 teaspoon table (regular) salt

• 1 tablespoon baking powder

• 6 tablespoons cold butter, cut into pieces

• 1 cup sharp cheddar cheese, grated or chopped from a block, not pre-shredded or cubed

• 3-4 green onions, very well cleaned, trimmed, and chopped (white and green parts)

• 2 large eggs

• 1/2 cup milk, cream, sour cream, or ricotta cheese

• 1 tablespoon Dijon mustard, optional if you want more flavor

• 1 teaspoon hot sauce, optional if you want more flavor

Steps to get fresh scones:

1. Gather all your equipment and ingredients. Preheat the oven to 375F. Grate or chop the cheese. Clean, trim, and chop the green onions (scallions if you’re nasty).

2. In a mixing bowl, whisk 2 cups flour, 1/2 teaspoon salt, 1 tablespoon baking powder.

3. To the flour, mix in the pieces of butter with your fingers. Nothing fancy here, just make sure the mix ends up looking like cornmeal and it forms an uneven crumbled mix.

4. Mix in the cheese and green onions.

5. In a second mixing bowl, combine 2 eggs and 1/2 cup milk/cream/sour cream/ricotta cheese.

6. Add the mustard and hot sauce to the egg mixture if you’re using them for extra flavor.

   • TIP: I recommend adding at least the Dijon. We ate these with a Dijon/honey/mayo sauce and the mustard was a great flavor.

7. Add the egg mixture to the dry ingredients. Stir until the mixture has JUST come together and all dry flour is incorporated into the e. Do not overmix! The dough will be “shaggy” and not smooth, so don’t worry if it doesn’t look “normal.”

   • TIP: YOU ALWAYS ADD WET INGREDIENTS TO DRY! This helps avoid lumps, which are not lovely when it comes to baking.

8. Throw enough flour onto your counter and your hands to coat them and keep the dough from sticking, and then pat the dough out into a rectangle that’s about 10” x 2” OR 15” x 3”.

   • TIP: If you’re like me and don’t do measurements well, just pat out the dough until it’s evenly flat and about the size you want. Keep in mind how many scones you want and make your rectangle that big.

9. Cut the rectangle in half long ways (from left to right), and then cut it up and down about 5-6 times. Then cut each rectangle in half diagonally to make 2 triangles.

10. Place the scones on a baking sheet sprayed or wiped lightly with oil OR with parchment paper, leaving 1” of space between them.

11. Bake for 20-23 minutes until the scones are nicely browned.

12. Serve these warm or at room temperature with whatever dips, sauces, or condiments you like.

13. These store at room temperature in a tightly sealed Ziplock for a few days. Anything longer than that and stick the Ziplock in the freezer. These will thaw in less than an hour, or faster in the microwave if you wrap a damp paper towel around them.