Scallion Cream Cheese Scones
Speckled with bits of scallions, this tender cream cheese scone has a sharp, somewhat peppery allium bite that’s perfect at tea time.
Serves6
Prep20 minutes to 30 minutes
Cook20 minutes to 25 minutes
When you picture a scone, you probably think of a sweet wedge studded with chocolate chips or fruit. But have you ever had a savory scone? Speckled with sliced scallions, this tender cream cheese scone has a sharp, somewhat peppery allium bite that’s perfect at tea time. You can even split one, stuff it with eggs, and call it breakfast.
Because it’s a drop scone, there’s no complicated layer building involved; all you need to do is drop them on a tray like you would with cookie dough. It’s so low-key that you can whip up a batch of fresh scones whenever you want.
Scallions Are Swappable
These tangy, cream cheese-based scones call for scallions as a nod to the classic bright-eyed bagel combo. That said, every season comes with a new and exciting long-stemmed green allium and an opportunity to switch things up.
For instance, I swapped the scallions with spring onions from the farmers market and it worked incredibly well. If you prefer, you can swap in chives or ramps.
Tips for Making Scallion Cream Cheese Scones
- Use a stand mixer to make the scone dough. Having to work cold butter and cream cheese into pea-sized amounts in the dough, while maintaining their cold temperature, is no easy feat. I found that the easiest way to quickly cut cold ingredients into dough — a key step needed to create tenderness and a crumbly texture — is to get out your stand mixer and outfit it with the paddle attachment. (If you don’t have a stand mixer, you can totally pull it off using just your hands and a large bowl.)
- Chill your dough. Doing this right after dropping your scones will create a perky drop shape, while encouraging gluten relaxation — resulting in a far more tender scone.
Scallion Cream Cheese Scones Recipe
Speckled with bits of scallions, this tender cream cheese scone has a sharp, somewhat peppery allium bite that’s perfect at tea time.
Prep time 20 minutes to 30 minutes
Cook time 20 minutes to 25 minutes
Serves 6
Nutritional Info
Ingredients
- 6
medium scallions
- 2 cups
all-purpose flour
- 4 teaspoons
granulated sugar
- 1 tablespoon
baking powder
- 1 teaspoon
kosher salt
- 1/4 teaspoon
ground black pepper
- 7 tablespoons
cold unsalted butter, divided
- 4 ounces
cold cream cheese
- 1 cup
cold whole milk
Instructions
Trim off the white parts of 6 medium scallions; cut the green parts crosswise into 1/2-inch pieces.
Place 2 cups all-purpose flour, 4 teaspoons granulated sugar, 1 tablespoon baking powder, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until combined.
Cut 5 tablespoons of the cold unsalted butter and 4 ounces cold cream cheese into 1/2-inch cubes. Scatter the butter and cream cheese over the flour mixture. Mix on medium speed until the butter and cream cheese pieces become irregular pea-sized crumbs and a few pieces have flattened and incorporated into the dry mixture, about 2 minutes.
Scatter the scallions over the flour mixture and mix on low speed until evenly distributed. Pour in 1 cup cold whole milk and mix on medium-low speed just until the mixture is evenly moistened.
Line a baking sheet with parchment paper. Scoop out the dough in 6 portions (generous 1/3 cup each) onto the baking sheet, spacing them evenly apart. Refrigerate for at least 20 minutes or up to overnight. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 375°F.
Place remaining 2 tablespoons unsalted butter in a small microwave-safe bowl and microwave until melted, about 30 seconds to 1 minute. Generously brush the top of each scone with the butter.
Bake until the tops and edges of the scones are golden-brown, 20 to 23 minutes. Let cool on the baking sheet for 5 minutes. Serve warm or at room temperature.
Recipe Notes
Making by hand: These scones can be made without a stand mixer. Stir the dry ingredients. Add the butter and cream cheese pieces and mix with your hands or a pastry cutter. Stir in the scallions, then the milk.
Storage: Scones are best enjoyed the day they are baked. Store leftovers at room temperature in an airtight container for up to 3 days. Alternatively, place the scones in a plastic zip top bag and freeze for up to 2 months. Reheat thawed scones in a 300°F oven until warm through, 5 to 10 minutes.