Savory scone bliss. That’s where I’m at. Is there anything better than a cheesy scallion-y buttery scone? Ugh, these Cheddar Scallion Savory Scones are perfection.
I love scones. To be more specific, I love fluffy, moist, flaky scones. To some, this is a controversial opinion. I think some people think most scones are dry and dense…let’s just say that I can be very nit-picky when I buy a scone at a coffee shop.
Most scones just don’t cut it. Sweet or savory, I’m talking about them all. PSA: stop making dense, biscuit-like scones! Coffee should not have to make scones delicious.
Alright, mini rant over. Let’s talk about the star of this show, these cheesy and luscious triangles of comfort. You have to work pretty quickly with this recipe because in order to create the fluffy, buttery layers because we want the butter to stay cold. So all of the wet ingredients should be cold and all of the ingredients should be prepared and ready to go beforehand. Mise en place, people. Everything in its place.
Cheddar Scallion Savory Scones: Little details
If you don’t have a pastry cutter for the butter, you can either grate frozen butter or cut the butter into half-inch cubes and use your hands to pinch the butter into larger than pea-sized pieces. If you use your hands, just be fast. The butter must stay cold, remember?
For the milk, I tend to leave milk-choice pretty open-ended since I typically don’t even have cow milk in my fridge (I’m lactose intolerant). Usually, most recipes call for whole milk because the fat helps tenderize and moisten baked goods. In my house, I typically use oat milk in my baked goods and they’re still deliciously moist and tender. So, go with what you have. The scones will still be lovely.
Also, use whatever cheese you have if cheddar is not your jam! Get weird, get interesting. It’s all up to you. Go crazy.
And if you make this recipe, please comment and rate the recipe below! I love hearing from you all. Also, you can tag me on Instagram @higheralchemybaking with your bake!
Cheddar Scallion Savory Scones
- 1 full sheet pan
- 400g all-purpose flour
- 2 1/2 teaspoons baking powder
- 8g salt
- 150 mL milk, cold
- 2 eggs, cold
- 127g (9 tablespoons) unsalted butter, cold
- 125g shredded cheddar cheese (I use white cheddar)
- 40g chopped scallions
- Milk for brushing
- Preheat the oven to 375°F. Line a large sheet pan with parchment paper. In a large bowl, combine the flour, baking powder, and salt. In a small bowl, whisk the milk and eggs together. Set aside.
- Cut the butter into the large flour mixture using a pastry cutter until the butter pieces are a bit larger than pea-sized. Add the cheese and scallions and combine. Pour ¾ of the milk mixture into the flour mixture and gently press the dough together to combine using your hands, adding more of the milk/egg mixture if necessary.
- When the dough is mostly staying together, transfer it to the center of the prepared sheet pan. Work quickly and lift the side of the parchment paper to compact the dough, creating a compact 8-inch circle of dough.
- Using a bench scraper or sharp knife, cut the dough like a pizza into 8 pieces. Gently pull each piece away from the center so all the pieces are about a half-inch apart from each other. Brush the tops with milk. Bake for 25-30 minutes or until the internal temperature reaches 182°F.
Yum. I can’t resist them.