Cheese and Scallion Scones

Rating:

Total Time:

Difficulty:

Easy

Coming in hot before a weekend full of brunching with these incredible Cheese and Scallion Scones!

Cheese and Scallion Scones from www.whatsgabycooking.com (@whatsgabycookin)

Maybe these are scones, maybe they are more like biscuits, but regardless, you need them in your life this weekend. Flaky dough stuffed to the brim with a variety of cheeses, scallions and black pepper… omg it’s perfect. I like to bake these Cheese and Scallion Scones off the morning of brunch so they are still hot when guests stroll in the front door. You can serve them up plain, with a side of really delish butter, or sandwich some bacon and eggs in between for a breakfast sandwich.

Cheese and Scallion Scones from www.whatsgabycooking.com (@whatsgabycookin)

There’s truly no bad way to serve them… and they couldn’t be easier to make! Cheese and Scallion Scones FOR THE WIN! Get after it this weekend guys!

Cheese and Scallion Scones from www.whatsgabycooking.com (@whatsgabycookin)

Savory Cheese and Scallion Scones

Gaby
5 from 2 votes

Ingredients
  

  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 5 tbsp unsalted butter cold, cut into chunks
  • 1 1/2 cup heavy cream
  • 3 oz feta cheese crumbled
  • 3 oz shredded cheddar
  • 4 ounces cream cheese softened
  • 1 cup chopped scallions
  • 1 egg for egg wash

Instructions
 

  • Combine the dry ingredients; flour, baking powder, and salt. Using a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Next add the various cheeses, cream cheese and scallions. Next add the heavy cream. Fold everything together being careful not to overwork the dough.
  • Form 12 medium sized mounds out of the dough. The size can vary depending on if you want to stretch the recipe to make more. Arrange them on a parchment lined baking sheet and chill for an hour.
  • Preheat oven to 400 degrees.
  • Once chilled, whisk the egg together with 2 tablespoons of water. Brush the egg wash over the scones and bake for 16-20 minutes until tops are golden brown. Remove from oven and serve with butter, scrambled eggs, bacon etc.

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44 comments

  1. Eliana

    WOW – these look incredible. And you’re right, it would be impossible to have just one.

    • Gaby

      I know right!?!? I had at least 3 throughout the day yesterday! whoops 🙂

  2. Tweets that mention Savory Cheese and Scallion Scones — Topsy.com

    […] This post was mentioned on Twitter by Gaby Dalkin, Eliana Ramos. Eliana Ramos said: Delish! RT @WhatsGabyCookin: My new favorite breakfast – 3 Cheese and Scallion Scones. Impossible to just eat one!! http://su.pr/2QmnuS […]

  3. Monika

    Now I’m really sorry I had oatmeal this morning!! These look positively scrumptious. I have some scallions out in the garden – could you come and make some of these for me?????

  4. Nicole

    Tasty idea! I’m sometimes hesitant with scones because they can be made poorly, but this looks fantastic.

    • Gaby

      I hear ya Nicole! I always stay away from scones when I am out to eat because they are dry and gross – but homemade scones are the way to go!! 🙂

  5. Tasha @ ThatsSoYummy

    Gaby, These look delish! I could just stick my hand inside my screen and grab one! YUM!

  6. marla {family fresh cooking}

    Your cheese and scallion scones sound amazing. Love that you use 3 cheeses in these. Starving now thank you!!

  7. Fuji Mama

    I think I’m going to start calling you the Scone Princess or something of that nature. These look absolutely phenomenal, and if there even half as good as your completely addictive cranberry scones, then I’m in trouble. You should write a scone cookbook! 🙂

  8. Miri Leigh

    Beautiful scones, beautiful photography! I made sweet scones just last week and have been craving a more savory variation. This will be on my recipes-to-try list for the coming weekend. Thanks, Gaby!

  9. Daydreamer Desserts

    Gaby, Gaby, Gaby… so glad you dove into savory scone making, those look mouthwatering! YUM 🙂

  10. Sue

    Hi,
    These look and sound delicious.
    The ingredient list says “1 salt salt.” Can you clarify, please.
    Thanks

  11. Jess K

    Wow, these sound too delish! Perfect for this Easter weekend. Pinned!

  12. Sadie O’Donnell

    Is it really necessary to use unsalted butter? Or will salted butter be ok??

    • Gaby

      you can use salted – but cut down on the added salt by half!!

  13. Sarah

    Could you stew these for a day or two for breakfast/lunch on the go without being too stale? Or freeze the chilled biscuits and pop them in two at a time maybe?

    • Gaby

      yes, I keep them in an air tight container for about 5 days in the fridge. And yes, you could keep the raw dough in the freezer and let it thaw a bit before baking if you prefer

  14. Olivia

    Gaby,

    This was my first time making scones so this may be a stupid question, but is the cream cheese supposed to lump together in the flour like the butter? Or is it supposed to be totally incorporated? If so, how do you prevent the lumping?

  15. 20 Delicious Recipes for your Mothers Day Brunch Menu – What's Gaby Cooking

    […] Cheese and Scallion Scones – maybe cut in half sandwich style, with some eggs and bacon. OMG […]

  16. Bridal Shower Menu – What's Gaby Cooking

    […] Cheese and Scallion Scones – I’m not really sure if these are scones or biscuits, but who cares. If you made a batch of these and served them with sliced prosciutto and sliced cheese and maybe even some scrambled eggs so people could DIY their own sandwiches, everyone would freak! […]

  17. Carmen Shiu

    1 star
    I was a little nervous about making these at first since I’ve never made scones or anything like it before. And I’m so glad I went through with it! All the scones I’ve ever had were always dry. This was fluffy and just so bomb. Another winning recipe from Gaby!

    • Gaby

      haven’t tried it so I can’t say for sure but they aren’t usually interchangeable

  18. Tamara

    These came out SO good! We’re down to our last one and I’m devastated! Thanks so much for the recipe!