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An Edible Mosaic


10
3
What's This?
Serving size 8
Prep Time
Total Time

Scones require minimal effort to make, plus they’re fun to play with custom flavors. Even though these scones are savory, they are amazing topped with something sweet like a drizzle of honey or a spoonful of jam.

Ingredients

1 cup (230 g) cottage cheese 4 Tbsp milk, plus more for brushing on top 2 ½ cup (320 g) all-purpose flour 1 Tbsp baking powder¾ tsp salt⅛ tsp black pepper6 Tbsp (80 g) unsalted butter, chilled and diced 3 scallions, green and white parts, thinly sliced (about 1/2 cup sliced)

Directions

  1. Preheat oven to 450F and line a baking sheet with parchment paper or a silpat liner.
  2. Puree the cottage cheese and milk together until smooth in a blender or food processor; set aside.
  3. Whisk together the flour, baking powder, salt, and black pepper in a large bowl.
  4. Cut in the butter with a fork or using two butter knives until it looks like coarse meal. Add the scallion and stir in the cottage cheese/milk puree. (The dough should come together, but not be too wet; if the dough is still too crumbly, you can add milk a little at a time until it comes together.)
  5. Shape the dough into a ball, then flatten it into a disk; wrap it in plastic wrap and chill 10 minutes in the freezer.
  6. Turn the dough out onto a lightly floured surface. Roll or press the dough out to a circle about 7 to 8 inches in diameter and 3/4 inch thick. Use a floured 2 1/2 inch round cookie cutter to stamp out the scones, then gather up the dough scraps and repeat as necessary (you should get about 8 to 10 scones).
  7. Transfer the scones to the prepared baking sheet, lightly brush the tops with a little milk, and bake until puffed and light golden brown on top and bottom, about 14 to 16 minutes.
  8. Serve warm. (Leftover scones will keep for a couple days in an airtight container at room temperature; you can reheat them in the microwave before serving.)

For the full post, visit An Edible Mosaic.

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Tags: Contributor, Brunch, Breakfast, Cheese

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