Turnips 2 Tangerines: Savory Herb Goat Cheese, Cheddar and Scallion Scones

On the Menu Today~
Savory Herb Goat Cheese, Cheddar and Scallion Scones

If your looking for a scone recipe that is fast, easy, versatile and
delicious, look no further. This recipe is the one your looking for~

These scones are perfect warm from the oven or
with a slice of ham and cheese sandwiched in the middle.
Savory Herb Goat Cheese, Cheddar and Scallion Scones
are perfect served along side a bowl of your favorite soup stew or chili

You can make these scones many different ways,
just by changing the ingredients.

This recipe is from the blog Farmgirl Fare
A fantastic blog I came across when I first started
blogging almost 4 years ago.
Check out Susan's blog and
check out her mouth-watering recipes.

This recipe is adapted from:
Savory Cheese and Scallion Scones with Cream Cheese and Feta
Savory Chive and Sharp Cheddar Scones

Savory Herb Goat Cheese, Cheddar and Scallion Scones

Ingredients

2 1/2 to 3 cups all-purpose flour
1 tablespoon plus 2 teaspoons baking powder
1 teaspoon salt
4 ounces herb goat cheese, room temperature
4 ounces shredded white cheddar cheese
4 scallions green and white parts, chopped
1 cup whole milk or half and half
1 large egg
1 egg
2 tablespoons milk or half and half

Cooking Directions

Beat 1 egg and 2 tablespoons of milk (or half and half) well with a fork.
Heat oven to 400 degrees.
Combine 2 1/2 cups of the flour, baking powder and salt in a large bowl.
Add the cheeses and toss gently with a fork until combined.
Add the scallions and toss gently with a fork until combined.
Beat the milk (or half and half) with the egg and gently fold it into the dry ingredients, mixing lightly until a soft dough forms. Add up to 1/2 cup additional flour, if the dough is too sticky.
On a floured surface, gently pat the dough into a circle approximately 1-inch thick (or into two smaller circles for 12 scones) The key to tender scones is to handle the dough as little as possible and with a light touch. Cut the circle(s)into 8 or 12 wedges and place them on a heavy duty baking sheet lined with parchment paper.
Brush the tops and sides of the scones with the egg glaze if desired, and bake for 20 to 25 minutes, or until golden brown. Cool on a wire rack. Serve warm or cool completely and refrigerate or freeze in a heavy zipper bag or airtight container.