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Savory Cheese & Scallions Scones for the International Incident Scone Party

49 comments /
I usually think fruit when I think scones.  You?  And I've been thinking scones for about a month or so now.  Why, you ask?  Because after the IIP:Tacos concluded last month...this month's theme was announced.  This months theme is...you guessed it...Scones!  I was originally thinking a Maple Walnut scone.  That was on my mind for a good 2 weeks...but then it's just been so hella-hot that I decided against them.  Anything maple seems Autumn or Winter to me ahhhh, Autumn.  Or there's always the Blueberry ones that I made last year...that were pretty stupendous in their own rite.  For some reason, I lost the fruit urge...and gained a savory urge.  Cheese or garlic or onions or a pork product or ....anything savory.  I wanted to make a sandwich out of it.  I wanted comfort. In my mouth and in my belly.  Well, I found it...more like it ran me down like a runaway train!  Like tender biscuits?  Like stinky pungeant pronounced cheese?  Like delicious bready things?  Then you'll like LOVE these scones.


Savory Cheese & Scallion Scones
very slightly adapted from Farmgirl Fare
yield: 8 large or 12 smaller scones

for scones:
2-2½ c. unbleached all-purpose flour
½ c. whole wheat flour
1 Tbs. + 2 tsp. baking powder
1 tsp. salt
4 oz. homemade feta cheese, crumbled
4 oz. homemade cream cheese, softened in microwave 15-30 seconds until very soft
4 scallions, chopped
1 c. half and half or whole milk homemade cultured buttermilk
1 egg

for glaze:
1 egg
2 Tbs. milk

Begin by preheating the oven to 400° F.  Combine 2 c. of the AP flour, the whole wheat flour, baking powder, and salt in a large bowl.  Gently mix in cheeses with a fork, until combined.  Gently mix in scallions.  Combine the buttermilk and egg in small bowl, then gently combine with other ingredients.  You DON'T want to overwork the dough here...that will make for tough scones...simply mix until you don't see anymore dry flour.  The dough will be very soft and slightly sticky.  If it feels too sticky, add a bit of the extra flour in.  I was fine just dumping the mixture out onto a floured surface. The less you handle the dough the more tender the resulting scones will be.

Gently form the dough into a large disc (or two if making 12 scones), ~1" thick.  Cut into 8 wedges (or12) I used a lightly floured bench cutter for this and place on a parchment lined sheet pan. 

Lightly beat together the egg and milk and brush over the tops of the scones.
Bake for 20-25 minutes, or until golden.  Set on a wire rack to cool.  Serve warm or at room temp...reheat in microwave or toaster oven to serve, if you wish.
Susan also notes in her post that they will freeze very well...so go ahead and make a double batch, if you feel like it!  Just cool them completely then freeze in freezer bags.  Defrost one...or more...at room temp and then reheat in the oven at 375° F for 5 -8 minutes...or in your toaster oven or microwave for a quicker fix!

We enjoyed these for brunch...and even turned a few into sandwiches.  We sliced warm scones in half, slathered them with homemade butter and piled some crisped ham and poached eggs in between the layers. Soooooo good!  I kid you not, these scones are tangy from the buttermilk and feta...rich from the cream cheese...and the scallions warm your mouth with the green, earthiness of fresh onions. And did I mention the texture!?  Tender as can be!  I mean...it's hard to put into words.  But, just imagine the most perfectly tender, moist, delicious biscuit you've ever eaten in your life...and add the rest of the deliciousness to that and you'll have it!  These are now my go-to biscuits...even though they're scones.  I'll just use a biscuit cutter for those days I feel like a biscuit. 
Okay, now I'm in the mood for a bit of sweet...fruity...nutty...tart...  Since I made savory this time, I'll have to go virtually devour a few from the International Incident Scone Party People...and you can, too! Just check out all of their creations at the ROUNDUP!
IIPscones
The International Incident Scone party is hosted by Penny of Jeroxie (Addictive & Consuming), Anh of A Food Lover's Journey, and Cherrie of Sweet Cherrie Pie.  



*This post is also linked to:
BYOBBasic Scones on Foodista

49 comments

  1. Esto es para no parar de comer, me dan ganas de darle un bocado grande y comer de la foto.

    SAludos

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  2. Ellerinize sağlık. Çok güzel ve leziz görünüyor.

    Saygılar.

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  3. Ellerinize sağlık. Çok güzel ve leziz görünüyor.

    Saygılar.

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  4. Love savory scones. The photos with the ham all piled on them are gorgeous and drool-worthy! ;-)

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  5. Wow those look awesome! I want some now. Especially with your own cheeses and butter!!! Nice!!

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  7. your scones look amazing, the crusty crunchy exterior is perfect....too many times i just seem flat scones, and they may be tasty, but I love the ones that look like yours! I certainly don't mind cheese in my scones either, savory or sweet is a wonderful treat!!

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  8. Yes, I like delicious bready things and these would be perfect. I've never had a savory scone and must try this. What's not to like with all that great cheese, a little ham and eggs. Way to go!

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  9. WOW, can I have more than one???!!!

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  10. Are these even legal in all 50 states? I love the idea of taking these out of the freezer.

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  11. I opened this post and the first thing I said when I looked at the pic was Oh My God! Those are the yummiest looking scones I've ever seen. I think I prefer these over the fruit kind which I've never been terribly fond of. These I would definitely make. And I will. Soon. Your pics are fantastic. Too fantastic. I want one NOW, LOL!

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  12. Oh, I adore scones in all their rich, crumbly glory! I recently heard about a bacon-blue cheese version, and have been giving some serious consideration to baking a batch ... :)

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  13. Any time I make scones, they turn out like baseballs. Yours look scrumptious, though!

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  14. Wow this sounds and looks so much better than some simple plain or sweet scone! Love the flavors and you are right in making a fab little sandwich with it. Yum, now I want these.

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  15. Lookin good Heather! The only scones I've ever made were dill scones. I tried to copy an appetizer I had in a restaurant in Oregon. Mini dill scones topped with smoked trout and horseradish cream sauce. Loved it.

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  16. I have had this recipe bookmarked from Farmgirl Fare forever...thanks for the reminder to get on it Heather!

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  17. Wow, wow, wow...!! Those look good and look at those bacon slices...yum yum..!!

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  18. Oh it looks so delicious!I hope you could add this scones widget so we can direct readers to this post. I cant wait to try this recipe soon.

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  19. Mmm, I love savoury scones - these look delicious! I haven't had breakfast yet and it is noon... please send a scone!

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  20. I love savory scones, and these sound/look wonderful :)

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  21. These look so good with the ham and egg! I think I'll make them and keep them in the freezer as you suggest. Then I'll have them for quick breakfasts once school starts. Thanks!

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  22. brunch or afternoon snack? :) I think both.

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  23. Oh my! That sandwich looks killer. The Pastry Queen makes an awesome savory scone as well, with bacon cheddar and green onion. yum!

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  24. Oh YUM! You use it as a sandwich! brilliant... going to steal that idea ;)

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  25. this is like the perfect breakfast for me, i love it!

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  26. The texture of these scones look so perfect and they sound fantastic with scallions! Excellent!

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  27. These look wonderful. Everything I love rolled into one perfect package.

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  28. Your savory scone sandwich looks so perfect and delicious, it's making me very, very hungry! I love all the cheeses in your scones.... Yumms!

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  29. Wow! These look amazing! Can't wait to try these!

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  30. Your scones look amazing, but what is more amazing is that you too are making homemade cheese! Arghhh!

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  31. Savoury ones for me any day. Cool job.

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  32. Great flavours there - they look like I would like one right now, for breakfast!

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  33. And so what could be better than a savory scone? Why, only a scone sandwich. Nice!!!!!!! I want that in my belly.

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  34. Oh man do these look good. It's funny, I was just thinking that I'm now in the mood for savory scones now that I've made sweet ones. I guess I've got my recipe now :). Thanks!

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  35. We really were on the same wave length when it came to our scones!! I love the idea of the homemade cheeses (especially feta.. I've got to make me some!) and that you turned these into a delicious looking ham and egg sandwich (this should be patented as the new breakfast/brunch sandwich!) :D

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  36. Delicious and yummy pockets of cheese and lots of green onions -WOW! Savory was definitely the way to go:) I can tell how tender and moist they are just by looking...definitely an awesome recipe. I'm lovin' that pic of the scone with the ham....it's giving me serious cravings

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  37. You're making me hungry with that sammich! Yum!

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  38. Oh love the idea of making a sandwich out of a savory scone. Looks delicious.

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  39. Savory scones would hit the spot right about now, love that you used it as a vessel for a sandwich.

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  40. Looks fantastic! I reckon I could have them right now for lunch... but I'm stuck at work :(

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  41. These are absolutely insane with that crispy ham piled on! And eggs too? Wish I was waking up to that tomorrow!

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  42. I love it! It's making me hungry

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  43. I'm so late checking out all these scones entries! Your savoury scones look awesome. Brilliant idea turning them into sandwiches :D

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  44. Oh my gosh these look totally amazing, can't wait to try them!

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  45. That looks so incredibly yum!

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  46. I made them! Ohhh sooo yummy!! I made a damper though (like a HUGE big scone that you slice into once cooked). Had to turn the oven down a tad. Perfect. Thanks!

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  47. A-ha, see you really have put me in the mood for a scone party so now I'm looking through old recipes for scones- and these look delectable!

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