One day, I went to the grocery store with the intention to make the most scrumptious grilled cheese. I came home with a lot of different cheeses and we ended up going out for lunch because grocery shopping is tiring and it was too hot to turn on the stove or oven. Fast forward a few weeks, my cheese is getting old! Here comes to the rescue, cheddar cheese and scallion scones.
These scones, are flakey and buttery with just enough cheddar flavor with a nice ending tone of scallion flavor. This is not a dense, throw at someone I hate, type of scone. I tried out a method of making a well in the flour mixture and mixing in the dry and wet ingredients with a dough scraper. It turned out to be really easy! While I’ve often made scones nearly front to end with a food processor, this helps to make sure I don’t over knead the dough which is a big no-no with scones. Give it a try!
This recipe is from one of my new cookbooks I recently purchased, specifically “Baked Cookies” for this scone by a popular Korean baking blogger. The original recipe uses black olives but I’m not a huge black olive fan so with all the scallions I picked up from the farmer’s market, this was the way to go!
One scone was packed up in my husband’s work bag for the week and he pretty much complimented it every evening.
- 1 cups ½ cake flour 190 g
- cup ½ bread flour 50 g
- ⅘ Tbsp sugar 10 g
- tsp ⅓ salt 2 g
- 1 tsp ⅝ baking powder 8 g
- 5 Tbsp unsalted butter 70g
- cup ¼+ 2 tsp plain yogurt *recommend full fat 70g
- cup ¼ milk 55 g
- cup ⅗ grated cheddar cheese 65 g
- 2 green onions chopped
- I recommend using a food processor to make it easier to get the butter to a bean size. Add in the cake flour, bread flour, sugar, salt, and baking powder in the processor and pulse to combine. Place the cut chunks of butter in the processor and pulse until about bean size. If not using a food processor - whisk together the cake flour, bread flour, sugar, salt, and baking powder in a medium sized bowl. Work in the butter with your fingers to make an unevenly crumbly mixture.
- Dump the flour mixture onto a clean flat surface. Make a well in the center of the mixture. In a small bowl, mix the yogurt and milk together and pour it into the flour mixture well.
- Using a dough scraper (or chef’s knife), mix the dough together.
- *Make chopping motions with the scraper and move your scraper under the flour mixture on the outer rim of well and push it over towards the center well. Continue to mix until the dough just begins to become crumbly.
- Add in the cheddar cheese and scallions. Mix again until the dough comes together. Shape into a flat ball. Do not overmix.
- Cut the dough in half.
- Stack the dough on each other and use a rolling pin to roll the dough out as one.
- Repeat one to two more times.
- Roll the dough out into a rectangle until it is about 1 inch thick. Wrap the dough and let it rest for at least one hour in the fridge or 15 minutes in the freezer.
- Cut into 6 scones. Brush the tops of the scone with milk. Bake for about 20 minutes. Remove them from the oven, and serve warm or at room temperature. Store in an airtight container at room temperature for several days.
Since this is a Korean based recipe I highly recommend using the gram measurements when stated. I've provided the US conversion measurements but grams will be most accurate.
Leave a Reply