These easy, savory Goat Cheese Scones are studded with scallions and pockets of creamy goat cheese. The flavors complement the soft, fluffy scones. Serve alongside a bowl of hot soup or your favorite meal.
In a large bowl, whisk together flour, sugar, salt, pepper, and baking powder.
Cut the butter in with a pastry blender, or two forks, until pea-sized pieces remain.
Stir in the goat cheese and scallions until evenly distributed into dough.
Whisk together eggs and half & half. Add liquid ingredients to the dry until moistened and just incorporated. (Be careful not to over-mix.)
Separate the dough in half and place each half on a lightly floured surface. Mold each half of the dough into a slightly flattened circle disk.
With a bench scraper, cut each circle into 6 triangular scones. Place scones on a parchment or Silpat-lined baking sheet, allowing about ½" between each.
Place the scones in the freezer for 30 minutes.
While scones are chilling and firming up, preheat oven to 425° F.
Brush the top of each scone with heavy cream or whole milk. Bake the scones for 20 to 25 minutes, or until golden brown.
Notes
Recipe adapted from King Arthur Flour.
STORE - Store cooled scones in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to one week.
FREEZE - Scones are fabulous for freezing too. Place the scones in an even layer into a freezer-safe zip-top bag or airtight container. If stacking, separate the layers with wax paper. Make sure to label what they are and the date they were made. They can be frozen for up to 3 months. Thaw completely before serving.