Welcome to The Sword in the Scone!
This site has been a long time coming. For years I’ve spent hours playing around and experimenting in the kitchen. I’ve been reading and admiring other wonderful blogs dedicated to food. I’ve been taking photos of my culinary successes and failures in the two square feet of decent lighting I have in my itty-bitty studio apartment. But more than anything, I’ve been making excuses for not carving out my own little space on the Internet to share my recipes! “My photography isn’t very good,” “I don’t have the kitchen space,” “or the lighting,” “it’d be too time consuming with everything else I have going on,” “I don’t even like the Internet,” “no one will read it except my mom.” You get the idea.
This being a new year, in which I’ve finally made some “free time” for myself, I decided it was time to create my own blog where I can write a little about what I do. Hey, maybe someone will even try to make one of my recipes!
So if you’ve found yourself reading this, I’m so happy you’ve taken the time to do so! Please bear with me as I work through these (hopefully) temporary beginning stages… a not-very-attractive site until I figure out how to work the Internet, some probably-cringeworthy photos until I figure out how to work a camera…
One thing I promise: the recipes will be good! I have high standards for myself in everything I do, which is reflected in my cooking and baking. That said, I am always learning and trying to grow. I’ve never received any formal training, but I’ve done a lot of reading, observing, question-asking, and I’ve had a whole bunch of practice.
So now that we’re acquainted, let’s move on to the reason you’re here!
With a name like The Sword in the Scone, naturally my first shared recipe has to be, well, a scone.
I LOVE scones. I think anyone who doesn’t just hasn’t had a good scone. Because really, there are some bad ones out there. A lot of dry, bland, crimes against teatime.
My grandmother was from England, and I got to visit the country for the first time this past summer. Those people take their scones very seriously. I remember sitting on my cousin’s couch during this last visit listening to her and her boyfriend talk for 15 minutes about how they couldn’t find a single “proper scone” on a recent trip they had taken.
It’s a ritual. The scone is sliced just so, with jam, homemade clotted cream…
Well these cheddar scallion scones are totally different. Sorry. These are Americanized, biscuity, cheesy, and delicious. I made them up this past month as a gift for a (different) cousin who is not big on sweet things, but raved about these. She refers to herself as a bread-and-cheeseatarian.
Now that’s a dietary fad I could get behind.
Cheddar Scallion Scones
Yields 1 dozen scones
Flaky, tender, buttery scones oozing with sharp cheddar and studded with bright bites of scallion.
- 2 cups (240g) all-purpose flour
- 1 Tbs. (12g) granulated sugar
- 2 1/2 tsp. baking powder
- 1/4 tsp. garlic powder
- 1/2 tsp. salt
- 1/2 cup (115g) unsalted butter, frozen and grated*
- 1/2 cup (120ml) heavy cream*
- 1 large egg
- 1/2 cup (2oz) extra-sharp cheddar cheese, grated
- 1/2 cup (2oz) extra-sharp cheddar cheese, diced small
- 2 Tbs. diced scallions
Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk together the flour, sugar, baking powder, garlic powder, and salt. Gently mix in the frozen butter, then place the bowl in the refrigerator to keep it cold while you prepare the rest of the ingredients.
In a medium bowl or large measuring cup, whisk together the egg and cream. Stir in the cheese and scallions.
Remove the bowl from the refrigerator. Fold in the cream mixture until a dough is formed, taking care not to overwork the mixture.
Turn dough onto a floured surface and careful press it into a disc about 8 inches in diameter and 3/4-1″ thick. Using a sharp knife, cut into twelve wedges.
Place scones on the prepared baking sheet two inches apart, and lightly brush with the egg wash, if desired. Bake for 19-22 minutes, until the edges are golden brown.
Transfer scones to a wire rack and allow to cool slightly before serving. These are the best when enjoyed right away!
*At least an hour before starting the recipe, place a stick of butter in the freezer until solid. Then grate it onto a plate just like you would a block of cheese. These small pieces of butter are what makes the scones so flaky!
*Heavy cream will produce the most tender scone, but half & half may be substituted with good results.