Cheddar-scallion scones from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe (page 48) by Joanne Chang and Christie Matheson

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Notes about this recipe

  • mamacrumbcake on December 18, 2019

    Very homely looking, but tasty. This is very good, though not scone-ish, really. The crust does develop a nice crunchy crumbliness. The interior is moist, not gummy, and because of the cornmeal, it is suggestive of cornbread. It is fragrant and savory and I think it would be good with breakfast/brunch foods, or to go with soup and chile, or anytime you would normally eat cornbread. Because of all the cheese and butter, the texture is hard when it is cold. Toast it or warm it in a 400° oven to refresh it. I did not have any of the loose flour in the bottom of my bowl that the directions mentioned. In fact, the dough was a bit wet — wetter than I expected. I think a touch more salt would not go amiss.

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