Eggless Scallion Cheese Scones

Who doesn’t like a delicious scone? I do love a sweet scone but I have a soft corner for savory scones. These eggless cheese scallion scones are moist (sorry) and so flavorful. It’s made with a mixture of cheeses so there are just so many flavors in play. It makes a perfect breakfast side with eggs or baked beans or creamy corn! It is also a lovely addition to an afternoon tea or snack. They are crumbly and top it with some chili honey to take it to the next level. SO easy to make, these are a must-try!

Happy Baking!

Servings: 12-14 scones

Prep Time: 20 mins

Chilling Time: 1-2 hours

Baking Time: 30-35 mins

Total Time: 3 hours

Ingredients: 

Scones:

• 2 1/2 cups, 325 g all-purpose flour

• 1 tbsp baking powder

• 1 tsp salt

• 1 tsp castor sugar

• 1/2 tsp pepper

• 0.5 tbsp garlic powder

• 5 tbsp, 75g cold butter in cubes

• 2 oz crumbled feta cheese

• 4 oz shredded cheddar - used half sharp cheddar and mixed Mexican cheese

• 4 oz softened cream cheese

• 1 cup chopped scallions

• 1 tbsp chopped chives

• 3/4 cup + 2 tbsp , 186g heavy cream

• 1/2 cup, 140g milk

Topping:

• 1/3 cup milk OR 1 egg +1 tbsp water + a pinch of salt

• Sea salt optional

• Fresh cracked pepper optional

Directions: 

• In a wide bowl, add the flour, baking powder, salt, pepper, and whisk it together.

• Add the butter to the flour and using your hands or a paddle in a stand mixer rub it into the flour. The butter should not be bigger than the size of a pea in the mixture and the flour should look coarse.

• Add the feta, cream cheese, cheddar, scallions, and chives into the mixture and mix it all together till just combined.

• Add the milk and heavy cream and fold it into the dough gently. The dough will be sticky. Do not over-mix the dough.

• Divide the dough into 12-14 mounds to resemble scones on a lined baking tray.

• Let it chill in the fridge for 1-2 hours.

• Preheat the oven to 390F.

• Whisk the egg OR milk, water, and a pinch of salt together. Brush it over the scones. Sprinkle some sea salt and freshly cracked pepper on top.

• Bake at 390F for 16-18 mins. Then bake at 380F for 15-18 mins. Bake till golden brown and baked through.

• Let it rest for 5 mins. Serve with butter and spicy honey.

Notes/Tips:

• Make sure you use cold butter and don’t break it in completely in the flour.

• You can add leeks and roasted shallots to it too. It tastes so good.

• Make sure you let the shaped scones batter chill in the fridge for at least an hour. It makes the world of difference.

• While making be sure to rotate the pan mid-way so that all the scones cook evenly.

• These are best had fresh. The best way to plan is to shape the scones and chill them and pop them in the oven so that when it’s out it is eating time.

• I have baked them from before-what I did was bake it till almost done, 1-2 mins left. When I served sliced it in half and reheat it.

• You can use a milk or egg wash. Egg wash gives a better color but both work great!