A customer once told Lisa Dupar that if she ever wrote a cookbook, her awesome scallion-cheddar scone recipe "better be in it!" The chef/owner of Pomegranate Bistro in Redmond said that request made quite an impression, especially because "the woman looked like could take me out!" So, the savory biscuit is in Fried Chicken and Champagne, and right here for you Grillaxin fans. Read part one and part two of this week's Q&A to learn more about chef Lisa Dupar.
3 ½ cups flour
3 tablespoons sugar
½ tablespoon salt
2 tablespoons baking powder
12 tablespoons butter (1 ½ sticks) in ½-inch pieces
1 cup sharp cheese, grated
¼ cup chopped scallions
1 cup cream
1 tablespoon water
Pre-heat the oven to 380 degrees F. Line a sheet pan with parchment paper.
In a large mixing bowl, combine the flour, sugar, salt and baking powder. Cut the butter into the dry ingredients with a fork or pastry cutter. Fold in the grated cheese and scallions. Beat 2 eggs with the cream. Make a well in the middle of the dry ingredients and add the egg mixture. Mix until just combined; do not overmix the dough.
Transfer the dough to a floured work surface. Roll out to about ¾-inch thick. Cut into desired shape with a cutter or cut into classic scone triangles. Transfer scones to the parchment lined sheet pan. Beat together the remaining egg and water, and brush scones with the egg wash. Bake scones at 380 degrees F for about 15 minutes, then lower the temperature to 340 degrees F, and bake for another 10 minutes, or until golden brown.