There's nothing like a warm scone straight out of the oven is there?

I've tried many scone recipes and actually have this one right here on the blog, but I love this cream scone version from Joy of Baking...so good.

Next on my list to try will be some Devonshire Cream. YUM!

Here's a tip.....make sure your baking powder has NOT expired, or you'll end up with great tasting scones but ones that didn't rise much at all. Like the ones that I ended up with this morning, usually they're nice and big and fluffy.





2 cups (280 grams) all-purpose flour

1/4 cup (50 grams) granulated white sugar

2 teaspoons (10 grams) baking powder

1/4 teaspoon salt

1/3 cup (76 grams) cold unsalted butter, cut into pieces

1 large egg, lightly beaten

1 teaspoon pure vanilla extract

1/2 cup (120 ml) whipping cream or milk

Glaze:

Cream


Preheat oven to 375 degrees F (190 degrees C) and place the rack in the middle of the oven. Line a cookie sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder and salt.


Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives.


The mixture should look like coarse crumbs. In a small measuring cup combine the whipping cream, beaten egg and vanilla.


Add this mixture to the flour mixture. Stir just until combined. Do not over mix.


Knead dough gently on a lightly floured surface. Roll or pat the dough into a circle that is about 7 inches (18 cm) round. Then, using a 2 1/2 inch (6.5 cm) round cookie cutter, cut the dough into rounds.


Place the rounds on the prepared cookie sheet, spacing a few inches apart. Brush the tops of the scones with a little cream. This helps to brown the tops of the scones during baking.


Bake for about 15 - 18 minutes or until nicely browned and a toothpick inserted into the center of a scone comes out clean.


Remove from oven and transfer to a wire rack to cool. Serve with Devon cream or softly whipped cream and your favorite jam.


These scones freeze very well.

Makes about 10 - 2 1/2 inch (6.5 cm) round scones.

I love scones, whether they're just plain or sweet or savory, so when I saw this recipe over at Farmgirl Fare, I jumped for joy. I mean, cheese AND green onions in a scone?!?!?!?!? To die for!

I've just fixed a batch to go with our dinner of Lemon Oregano Pork Chops. Yum!



Susan's Savory Cheese & Scallion Scones
Makes 8 large scones

2-1/2 to 3 cups all-purpose flour
1Tablespoon + 2 teaspoons baking powder*
1 teaspoon salt
4 ounces feta cheese, crumbled (I use sheep/goat milk)
4 ounces cream cheese, softened in microwave 15-30 seconds (you want it very soft)
4 scallions (green onions), green & white parts, chopped

1 cup half&half or whole milk
1 egg

Optional Egg glaze:
Beat well with a fork:
1 egg & 2 Tbsp. milk

1. Heat oven to 400 degrees.

2. Combine 2-1/2 cups flour, baking powder, and salt in a large bowl.

3. Add cheeses & toss gently with a fork until combined.

4. Add scallions & toss gently with a fork until combined.

5. Beat half & half (or milk) with egg and gently fold into dry ingredients, mixing lightly until a soft dough forms. Add up to 1/2 cup additional flour if the dough is too sticky.

6. On a floured surface, gently pat dough into a circle approximately 1-inch thick. The key to tender scones is to handle the dough with a light touch and as little as possible. With a sharp knife (I use a large serrated knife dipped in flour) cut the circle into 8 wedges and place them on a greased or parchment-lined** heavy duty baking sheet.

7. Brush tops and sides of scones with egg glaze if desired, and bake for 20-25 minutes, or until golden brown. Cool on a wire rack. Serve warm, or cool completely and refrigerate or freeze in an airtight container.