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.