Parmesan Scallion Scones
Fluffy, flaky and fabulous. A simple combination of sifted flour, butter, eggs, cream and lots of freshly grated cheese + scallions resulting in a super soft and ultra buttery scone. Parmesan cheese adds just the right amount of nuttiness, balanced by the mildly spicy and peppery scallions distributed in a light + savory package of goodness. The folded, diced, cold butter cubes melt into the carefully kneaded dough as it bakes, creating airy pockets of intense flavor on the inside and a gorgeous golden + crispy outside. How good does that sound?! Possibly my new favorite breakfast item.
Servings: 16
Ingredients
- 4 cups all purpose flour *leveled and sifted
- 2 tbsp baking powder
- 2 tsp Kosher salt
- ¾ lb butter *3 sticks, really cold and diced
- 1 cup heavy cream
- 4 eggs *whisked directly in cream
- ½ lb Parmesan cheese *grated in food processor
- 1 cup scallions *chopped
- 1 tbsp flour *sprinkled on top of grated parmesan cheese and scallions
- extra flour *as needed, for rolling dough
- egg wash *1 egg + 1 tsp cream, whisked
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Combine the flour, salt and baking soda and sift into a large mixing bowl. Add dry ingredient to electric stand mixer bowl, add the cold diced butter and mix on low speed using paddle attachment until butter is incorporated into flour (until you have small pea-sized pieces of butter throughout flour).
- In a liquid measuring cup, whisk together cream and eggs, pour into butter-flour mixture and continue to mix on low speed until just blended. Meanwhile, sprinkle shredded Parmesan cheese and chopped scallions with 1 tablespoon flour and gently mix with your hands to coat. Add floured cheese and scallions to dough and mix for 1 minute, until incorporated (do not over mix).
- Remove dough onto a generously floured surface, knead and pat. Roll the dough to your desired thickness (approximately ¾" thick). Using a 4" square cutter, cut into squares and then using a sharp knife, cut in half diagonally to make triangles. Place scones on a parchment paper lined baking sheet. Gently brush the tops with egg wash (egg + cream whisked).
- Bake scones for 10-12 minutes (middle rack) at 400 degrees Fahrenheit. Then lower temperature to 350 degrees Fahrenheit, rotate and move baking sheet to top rack and continue to bake until golden brown on top and bottom, approximately 12-15 more minutes.
- Hot, buttery, soft, flaky and super delicious Parmesan Scallion scones are now ready to serve. Can be stored in an airtight container for a few days and reheated. The perfect morning breakfast (all you need is a cup of chai or coffee!). Enjoy! Nosh Farma'aiye.