Cheddar Scallion Scones
|Source||Adapted from Baking Sense|
|Prep time||30 minutes|
|Cooking time||20 minutes|
|Total time||50 minutes|
These scones are a great way to feature a variety of local Vermont dairy products—butter, buttermilk, and cheese! They’re also super adaptable: if scallions aren’t your favorite, try substituting chives or other fresh or dried herbs, experiment with a different type of cheese, or leave out the scallions and add chopped apples or dried fruit for a sweet & savory twist!
Preheat oven to 375°F. Whisk eggs and 1 ¾ cups buttermilk together in a small bowl and set aside.
Combine dry ingredients in a large bowl and cut in butter using a pastry cutter, two forks, or rub in with your fingers until you have pea-sized chunks of butter.
Add cheddar and scallions and toss to coat in flour.Pour in buttermilk mixture and mix until just combined. Turn mix onto a floured board and knead gently to combine—try not to overwork the dough. If the mixture seems dry, the remaining buttermilk can be drizzled in a small amount at a time until the dough comes together.
Pat dough into a slab approximately 1 inch thick and cut using a biscuit cutter or knife into 2.5 to 3-inch biscuits.
Place on parchment-lined baking sheets and bake, rotating pans halfway, until golden brown, 16-20 minutes.