Cute Scones = Scuties

Em, with some assistance from me, made some divine cheddar and chive scones for Mother's day this year. With the crucial role I played in how well the scones turned out, I told myself that because I assisted her in making them, I would count that for my scone month contribution. But those scones were on my mind all the time. I had scone brain! I kept thinking about Em's scones and how delicious they were. Little did I know, her scones were the gateway drug into the world of scones. I was hooked and I couldn't think or do anything else until I made some savory scones myself.

One fine morning, I ran across a recipe for Parmesan and green onion bite-size scones. I was in love with them and I wanted to devour them. So I set off to bake!

Recipe (Courtesy of Vintage Kitchen)

Ingredients

• 2 ¾ cups pastry flour (I used 1 cup and 6 tbsps of all-purpose flour and 1 cup and 6 tbsps of cake flour as a substitute)

• 1 Tbs + 1 teaspoon baking powder

• 2 teaspoons kosher salt (I recommend using 1 tsp of salt because the Parmesan cheese might be a little salty as well and adding the whole 2 tsps of salt here will make you scones a tad saltier like mine did.)

• ¾ cup (3oz) grated Parmesan cheese

• 4.5 oz unsalted butter, cut into cubes and frozen

• ½ cup minced green onions

• Black pepper

• 1 cup cream or sour cream

Instructions

• Preheat oven to 400º F.

• In the bowl of a food processor fitted with the steel blade, combine the flour, baking powder, salt and cheese and process on low to incorporate. Scatter the butter over the mixture and pulse on and off a few times, until the consistency of a fine meal.

• Transfer this mixture to a large bowl, toss in the green onion and a pinch of black pepper, and mix well. Have a fork in hand, add the cream or sour cream and start mixing the wet and dry ingredients together. Do this lightly until just combined. The mixture will be a bit dry.

• Turn the dough out onto a very lightly floured work surface and gently knead a few times to gather into a ball. Pat the dough into a circle slightly thicker than ½ inch.

• With a round cookie cutter, cut out the circles, cutting as closely together as possible and keeping the trimmings intact.

• Gather the scraps, pat and press the pieces together (do not over work the dough), and cut out remaining dough.

• Place the circles on a parchment-lined baking tray. Bake for 15 to 20 minutes, depending on the size of the scones, until firm to the touch and lightly golden.