- 2 Cups all purpose flour
- ½ Teaspoon salt
- 1 Tablespoon baking powder
- 6 Tablespoons COLD butter cut into pieces
- 1 Cup Grated Sharp Cheddar Cheese (They recommend Cabot extra sharp) I AGREE!!!
- 3 Scallions, chopped thinly both white and green parts
- 2 Eggs
- ⅓ Cup heavy cream
- 1 Tablespoon Dijon mustard
- 1 Teaspoon hot sauce
Preheat the oven to 375 F.
In a large mixing bowl whisk together the flour, salt and baking powder, and set aside. Mix together the eggs, cream, mustard and hot sauce and set aside.
Using a pastry blender, or a food processor, cut the cold butter into the flour until you have a crumbly texture. Add the grated cheese and scallions. Toss to combine.
In the large mixing bowl, add the egg and cream mixture to the dry ingredients. Stir/fold, until everything just comes together, and the dough is evenly moistened. The dough will be very stick, try not to over work it.
Generously flour the counter, and turn the dough out onto the counter. Using floured hands, pat the dough into a 10” by 2” rectangle. Cut the rectangle into 5 2 inch squares. Then cut each square in half on the diagonal making 10 triangular scones.
Place the scones on a parchment lined baking sheet, leaving an inch between each scone. Bake for 20 minutes until evenly browned.
Serve warm and enjoy.
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Try these Cheddar Cheese and Scallion Scones as a side with Sweet and Hot Ginger Rum Baby Back Ribs, Herb Crusted Beef Strip Loin Roast, or Rum and Brown Sugar Marinated Steak.
If this recipe makes your mouth water, why don’t you come for cooking classes in Antigua. Come for one class or a series of classes and you can even stay in our BnB.