Our CSA blessed us for a few weeks with lots of scallions. Sure, you can use them as a garnish, add them to a dip or salad, or get creative with some Asian-inspired dishes like scallion pancakes or potstickers.
Not having one of my creative days in the kitchen, I was looking for something that I could make with what I had on hand – some flour, eggs, milk and cheese.
The origin of the scone comes from Britain or Scotland. The small quick breads can be sweet like my favorite flavor with orange and cranberry, or it can be savory like this recipe for scallion and cheddar scones.
I turned to the Web for some recipe inspiration and came across Farmgirl Fare’s take on a savory scone made with feta, cream cheese and scallions. Even though I had feta in the house, I wasn’t in the mood for something too pungent so I swapped out the sheep’s milk cheese and used some shredded cheddar instead.
The resulting scone was surprisingly moist and a great side item served with some pasta we had for dinner one night. The scones also saved nicely in zip-top bags in the fridge and then reheated in the microwave for a quick addition with our morning Kefir smoothies.
So, if you’re like us and have come across loads of scallions at the farmer’s market or through a CSA, try this simple recipe to unload a few of your crops!
Scallion and Cheddar Scones
Adapted from Farmgirl Susan’s Savory Cheese and Scallion Scones
Makes 8 large scones or 12 small ones
- 2½ to 3 cups all-purpose flour
- 1 tablespoon plus 2 teaspoons baking powder
- 1 teaspoon salt
- 4 ounces cheddar cheese, shredded
- 4 ounces cream cheese, softened
- 4 scallions (green onions), green and white parts, chopped
- 1 cup milk or half and half
- 1 large egg