Wednesday, October 28, 2009

Scallion scones

I found the original recipe for these delicious savory scones in the January 2009 issue of Cooking Light. You can see it on the CL website at the link above. I made a few modifications to suit us better, and found that I needed to bake them longer than the test oven called for.

I usually associate scones with sweet toppings and fillings, so these are a tasty change, and thanks to some fancy ingredient substitution, they're moist but not overloaded with fat. It's delicious warm, fresh from the oven, and is pretty good the next day too!

Scallion Scones

1 1/2 c all purpose flour
1/2 c whole wheat flour
1 T sugar
2 t baking powder
1/2 t baking soda
1/2 t salt
1/4 c butter, cut into small pieces
1/2 c scallions, thinly sliced
3/4 c plain yogurt
1 large egg

Mix flour through salt in a large bowl. Cut in butter. Stir in the sliced scallions. Combine the yogurt and egg, and stir it into the flour mixture. The dough will be sticky. Knead it very lightly on a floured piece of parchment paper. Shape it into an 8 inch circle and place it on a baking sheet, still on the paper. Score the circle into 12 wedges, not cutting completely through the dough. Bake for 20 to 25 minutes at 425.

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