Maybe it’s just me, but I cannot believe it is already mid-October. I’ve barely reconciled with the fact that its autumn which means apple and pumpkin everything. As of now, I have only baked one recipe with pumpkin, so naturally, I feel a bit behind given that I have so many recipes I would like to try. That said, I am not a pumpkin spiced coffee kind of gal; it’s just never been for me. What I do enjoy though is the transition from iced americanos to almond milk lattes. It’s hot latte season y’all. Now that the weather is cooling down, all I want to do is lay around and eat. I’ve been craving comfort food of course, in addition to extra carbs. Being indoors more frequently means more baking. And, it’s my favorite baking season of them all: pie season! Until I stock my freezer with pie dough, I will continue onward with other baking, like these scones.
It’s hard to say weather I prefer a savory or sweet scone. They’re all delicious in my mind. These scones are an adaptation of another recipe, and gosh, they are good. They’d go great alongside a bowl of soup or paired with a nice, hot beverage on a cold day. The goat cheese offers a tangy flavor that accompanies the sharp onion bite of the scallions. Tis the season for eating, so why not whip up a batch of these scones while you’re streaming your favorite fall shows with a hot drink in hand.
Interested in more tantalizing scone recipes? Try my Cheddar Chive Scones. Find the recipe by clicking here.
Goat Cheese Scallion Scones
- 2 3/4 cups all-purpose flour plus more for dusting
- 2 tbsp granulated sugar
- 3/4 tsp Salt
- 1/4 tsp black pepper
- 1 tbsp baking powder
- 1/2 cup butter cold and cubed
- 1 cup goat cheese crumbled
- 1/3 cup scallions sliced
- 2 large eggs
- 1/2 cup half and half
- 2 tsp heavy cream or whole milk, for brushing
- In a bowl, whisk together flour, sugar, salt, pepper, and baking powder.
- Cut the butter in with a pastry blender, or two forks, until crumbly.
- Stir in the goat cheese and scallions until evenly distributed into dough.
- Whisk together eggs and half and half. Add liquid ingredients to the dry until moistened and just incorporated. (Be careful not to over-mix.)
- Separate dough in half, and place each half on a lightly floured surface. Mold each half of dough into a slightly flattened circle. With a knife or bench scraper, cut each circle into 6 triangular scones. Place scones on a parchment or silpat lined baking sheet, allowing about 1/2" between each.
- Brush the top of each scone with heavy cream or whole milk. Place the scones in the freezer for 30 minutes.
- While scones are chilling and firming up, preheat oven to 425 F.
- Bake the scones for 20 to 25 minutes, or until golden brown.