i’ve been on a quest for new breakfast options over the last month.
it probably doesn’t come as a surprise to you that i crave routine. not that there isn’t room for some spontaneity and creativity, but i tend to find things that work well and rinse and repeat. until i get sick of them.
which i tend to do regularly.
i love breakfast. so much so, that i typically think about it as i’m going to bed. what will i eat for breakfast tomorrow? usually one of these four: bagels with lox, yogurt with jam and granola, oatmeal with feta and a poached egg, or fried eggs with some avocado and sriracha. all good, but all tired.
so began my quest for a new breakfast. and i settled, quite happily, on this. white cheddar and green onion scones.
make a batch ahead of time, throw them in the freezer, and bake them one (or two) at a time as needed. perfection.
when choosing scones, i typically opt for the sweet, but am making a transition into the savory world and very much enjoying it. so i think these will work their way into our breakfast rotation. how about yours?
- 2½ cups all purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 8 tablespoons butter, cut into pieces
- 2 eggs
- ⅔ cup buttermilk (alternatively, you can use ½ tablespoon lemon juice + ⅔ cup skim milk)
- 1 cup white cheddar cheese, shredded
- ½ cup green onion, chopped
- freshly ground pepper,
- Preheat oven to 400.
- In a large bowl, mix together flour, sugar, baking powder and salt. Cut in butter until coarse clumps form.
- Add eggs and buttermilk and mix until well combined. Stir in cheese and green onion.
- Remove from bowl and transfer to a lightly floured surface. Knead with hands for 1-2 minutes until cheese and onions are well integrated into dough.
- Shape dough into circle that is about 1 inch thick. Using a pastry cutter or a knife, divide in half. Cut each half into 4 triangles. Sprinkle with a little pepper. At this point, you can freeze the scones.
- To bake, place scones on a parchment lined baking dish. Bake for 25 minutes (30-35 minutes if frozen).
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