Coming in hot before a weekend full of brunching with these incredible Cheese and Scallion Scones!
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.
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!
Savory Cheese and Scallion Scones
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.
Ingredients
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 5 tablespoon unsalted butter cold, cut into chunks
- 1 ½ 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.
Notes
You can serve these up plain, with a side of really delish butter, or sandwich some bacon and eggs in between for a breakfast sandwich.
Nutrition Information
Calories: 308kcal | Carbohydrates: 19g | Protein: 7g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 83mg | Sodium: 472mg | Potassium: 103mg | Fiber: 1g | Sugar: 2g | Vitamin A: 914IU | Vitamin C: 2mg | Calcium: 185mg | Iron: 1mg
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I made these for Mother’s Day brunch and turned them into breakfast sandwiches (with Gaby’s whipped goat cheese, caramelized onions, bacon, arugula and a fried egg) and they were a huge hit! I made the dough a few hours in advance so they were waiting in the fridge. When everyone arrived I just popped them in the oven and brunch was served 30 minutes later. Super easy. I’ll definitely make them again.
THIS IS GENIUS
These came out SO good! We’re down to our last one and I’m devastated! Thanks so much for the recipe!
Wondering. If I can use baking soda instead of baking powder?
haven't tried it so I can't say for sure but they aren't usually interchangeable
These sound delicious! The perfect addition to any brunch.
Can we use gluten free flour for these?
yes!
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,
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?
you want the lumps!!
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?
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
Is it really necessary to use unsalted butter? Or will salted butter be ok??
you can use salted - but cut down on the added salt by half!!
Wow, these sound too delish! Perfect for this Easter weekend. Pinned!
I LOVE savory scones!! Yes please to these!
Hi,
These look and sound delicious.
The ingredient list says "1 salt salt." Can you clarify, please.
Thanks
teaspoon!!
What is the measurement for salt? The recipe says 1 salt salt.
tsp!
Gaby, is it 1 tsp sea salt? Recipe just says “1 sea salt”.
yes!! my bad!
Hello Gaby,
Can you use whipped cream cheese?