When you picture a scone, you probably think of a sweet wedge studded with chocolate chips or fruit. But have you ever had a savory scone? Speckled with sliced scallions, this tender cream cheese scone has a sharp, somewhat peppery allium bite that’s perfect at tea time. You can even split one, stuff it with eggs, and call it breakfast.
Because it’s a drop scone, there’s no complicated layer building involved; all you need to do is drop them on a tray like you would with cookie dough. It’s so low-key that you can whip up a batch of fresh scones whenever you want.
Scallions are Swappable
These tangy, cream cheese-based scones call for scallions as a nod to the classic bright-eyed bagel combo. That said, every season comes with a new and exciting long-stemmed green allium and an opportunity to switch things up.
For instance, I swapped the scallions with spring onions from the farmers market and it worked incredibly well. If you prefer, you can swap in chives or ramps.
Tasty Tips
Use a stand mixer to make the scone dough. Having to work cold butter and cream cheese into pea-sized amounts in the dough, while maintaining their cold temperature, is no easy feat. I found that the easiest way to quickly cut cold ingredients into dough—a key step needed to create tenderness and a crumbly texture—is to get out your stand mixer and outfit it with the paddle attachment. (If you don’t have a stand mixer, you can totally pull it off using just your hands and a large bowl.)
Chill your dough. Doing this right after dropping your scones will create a perky drop shape, while encouraging gluten relaxation — resulting in a far more tender scone.
Scallion Cream Cheese Scones
Serves 6
Ingredients
