Sunday, May 29, 2011

Cream scones with cheddar cheese & green onion

I loved these scones the first time I tasted it at a baking demo by Chef Robert Jorin of the Culinary Institute of America. I don't normally eat these but I figure they're great breakfast or tea time alternative. Just cut them horizontally in half, then spread strawberry jam and whipped cream. Or this can be eaten by itself coz it's already delish.

Here's what you need for a yield of 20 scones (cut recipe in half if you only need 10 pieces)


851 g. bread flour
50 g. baking powder
9 g. salt
198 g. sugar
284 g. cheddar
170. g chopped green onions
907 g. cream

1. In the 20 qt. bowl of your stand mixer, mix together with a paddle the following dry ingredients: bread flour, baking powder, salt, and sugar.

2. Add cheddar and chopped green onion.

3. Add one quart cream and mix just until combined.

4. Divide into two equal pieces and shape into 10-inch circles, then freeze.

5. Cut into 20 wedges, brush with milk and sprinkle with coarse sugar.

6. Bake at 190 C for about 20 minutes.


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