Green Onion and Gruyere Cheese Scones
There are several baked goods that represent Scotland, and among them are scones. These delectable savoury treats are absolute perfection by themselves and pair equally well with chili, soup, or during teatime. They are a simple and speedy delight to prepare. For those seeking the finest assortment of gruyere cheese, I strongly suggest a visit to our nearby dairy farm to peruse their offerings. If you happened to live in the Greater Toronto Area, you can enjoy a picturesque journey to St. Marys and explore the selection at the Stonetown Artisan Cheese Dairy Farm.
Green Onion and Gruyere Cheese Scones
by Zosia Culinary Adventures March 11
Preparation time: 30 Minutes
Baking Time: 15 - 20 minutes
Yield: 24 scones
Equipment: 5 cm or 2 inch in diameter, pastry/cookie cutter
Ingredients:
550g red fife flour or white bread flour
80 g well chilled unsalted butter, grated on the course grater
150 g gruyere cheese, shredded
1 small red onion, finely chopped
3 tsp green onion, chopped
2 large eggs
1 tsp sea salt Transfer
5 tsp baking powder
250 ml milk
1 egg, lightly beaten for glazing
extra gruyere cheese for topping
Instructions:
Preheat oven to 425°F or 220 °C. Line a baking sheet with parchment paper.
Put 500 g of the flour into a bowl, add the grated butter and rub in with your fingers until the mixture resembles breadcrumbs.
Add the shredded cheese, red onion, green onion, eggs, salt and baking powder. Mix gently with a wooden spoon.
Add 125 ml milk to the mixture. Mix gently to combine. Add the remaining milk a little at the time. Mix the the dough gently with your hands until a soft and rather sticky dough is formed.
Dust the working table with remaining flour, tip the dough onto the table and dust it with more flour on the top. Work the dough lightly to form a ball.
Roll it out on the floured surface to a thickness of 2.5 cm or 1.5 inch. Try not to overwork the dough. Using your pastry cutter and dipping it into flour each time, stamp out rounds and place them on a baking tray. Don’t twist the cutter, just press down firmly, then lift up and gently press the dough out.
Re-roll any trimmings and cut out more scones.
Brush the tops of the scones with beaten egg and sprinkle with cheese.
Bake for 15-20 minutes until risen and golden brown. Transfer to a wire rack to cool.
Serve with Beans Stew, Bretonne Style
