Scallion Cheddar Cheese Scones
|Unsalted butter||2 Tablespoon|
|Minced scallions||1⁄3 Cup (5.33 tbs) (Including Green Tops)|
|Half and half||3⁄4 Cup (12 tbs)|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Grated sharp cheddar cheese||18 Tablespoon (1 Cup Plus 2 Tablespoons)|
|Baking powder||2 Teaspoon|
|Cayenne pepper||1⁄8 Teaspoon|
|Unsalted butter||4 Tablespoon, melted and cooled|
|Egg||1 , beaten with 2 teaspoons water and a pinch of salt|
Melt the 2 tablespoons of butter and add the scallions to soften; let cool for 5 minutes.
Sift the flour, baking powder, salt, and cayenne into a bowl.
Add the 4 tablespoons of butter and cut into the mixture until it resembles coarse meal.
In a bowl combine the scallions, egg, and half and half.
Stir the scallion mixture into the dry ingredients and fold in 1 cup of the cheese.
Form the dough into a ball, flatten it into a round 3/4 inch thick, and transfer to a buttered and floured baking sheet.
Brush the dough with the glaze and sprinkle with the remaining cheese.
Score the top into 8 wedges and bake in a 425° F oven for 13 to 15 minutes or until golden.
Transfer to a rack and cool for 5 minutes.