Wednesday, October 15, 2014

Savoury Gruyère & Green Onion Drop Scones






These Gruyère & Green Onion Drop Scones are a sensational savoury twist on the traditional currant scones typically served with strawberry jam and clotted cream. Delicious on their own or served with a bowl of soup, they can be on the table in half an hour, start to finish. The wonderful thing is that any combination of your favourite cheeses, herbs or savoury selections can be used to create your own custom biscuits: Asiago, Feta, Parmesan, olives, sun-dried tomatoes, red peppers, bacon, chives, rosemary, curry, cayenne or even buttermilk instead of cream — the possibilities are endless, and the results absolutely divine. 




The batter is dropped onto a parchment lined baking sheet for a more rustic approach to traditional scones

Brushed with an egg wash and sprinkled with Maldon salt, the scones are baked at 400°F for 15-18 minutes until they're light and fluffy on the inside and lovely golden brown on the outside




Savoury Gruyère & Green Onion Drop Scones
Makes 8-10 scones

1 cup all-purpose flour
1/2 tbsp baking powder
1/4 tsp English dry mustard
1/2 tsp salt
3 oz cold butter, diced
1 large egg, beaten lightly
1/4 cup cold heavy cream
1/8 pound Gruyere, grated
1/2 cup minced green onions
1 egg beaten with 1 tbsp milk, for egg wash


Preheat the oven to 400°F. Combine the flour, baking powder, mustard and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the egg and cream and quickly add them to the flour-and-butter mixture, and combine until just blended. Toss in the gruyere, minced green onion and another tablespoon of flour to the dough and mix until they are incorporated.

Divide the dough into rustic-shaped golfball size mounds and place on a parchment lined cookie sheet. Brush each of the tops with egg wash and a pinch of Maldon salt, then bake for 15-18 minutes, or until the outside is golden brown and the inside is cooked through. Serve hot from the oven with a bowl of homemade soup. Light and fluffy on the inside with a slightly crunchy crust, these scones are irresistible, and perhaps the best I've ever made.