Ingredients

The following ingredients have 4 Servings
  • 2 1/2 to 3 cups all-purpose flour
  • 1 tablespoon plus 2 teaspoons baking powder
  • 1 teaspoon salt
  • 4 ounces herb goat cheese, room temperature
  • 4 ounces shredded white cheddar cheese
  • 4 scallions green and white parts, chopped
  • 1 cup whole milk or half and half
  • 1 large large egg
  • 1 egg, for wash
  • 2 tablespoons milk or half and half, for wash

Instruction

  • Beat 1 egg and 2 tablespoons of milk (or half and half) well with a fork. Set aside.
  • Heat oven to 400 degrees.
  • Combine 2 1/2 cups of the flour, baking powder and salt in a large bowl. Add the cheeses and toss gently with a fork until combined. Add the scallions and toss gently with a fork until combined.
  • Beat the milk (or half and half) with the egg and gently fold it into the dry ingredients, mixing lightly until a soft dough forms. Add up to 1/2 cup additional flour, if the dough is too sticky.
  • On a floured surface, gently pat the dough into a circle approximately 1-inch thick (or into two smaller circles for 12 scones) The key to tender scones is to handle the dough as little as possible and with a light touch. Cut the circle(s)into 8 or 12 wedges and place them on a heavy duty baking sheet lined with parchment paper.
  • Brush the tops and sides of the scones with the egg wash. Bake for 20 to 25 minutes, or until golden brown. Cool on a wire rack. Serve warm or cool completely and refrigerate or freeze in a heavy zipper bag or airtight container.