Who loves homemade scones? These cheese and green onion scones will be a recipe you’ll want to bake over and over again.
Welcome to Bites & Platters new friends! As the name depicts, Bites & Platters is a website devoted to sharing amazing appetizers, small bites, and food platters for you!
Let me quickly introduce myself, the creator and author of this website to you. My name is Melissa and this website is new, however, I’m not new to the world writing and content creation. I’ve been writing consistently since 2012 at my other site, Melissa Kaylene. At Melissa Kaylene there’s a wide variety of topics covered, all falling under the umbrella motto to “make memories daily”.
Why Bites & Platters?
It’s simple. While brainstorming new ideas for content creation I’ve seen a pattern happen over the past few years. I LOVE appetizers and party platters. Ever aspect around them. I’ve mulled over the thought of creating a second website for a while now, and recently something inside just clicked so wham bam here it is.
For more information about me, check out meet melissa under the About page.
Now, today’s recipe is about scones. Not just any old scones – cheese and green onion scones.
These scones I adapted from a recipe in one of my favorite little black books – the Ultimate Appetizer Ideabook. I first created these tasty little bites a couple of years ago for a brunch I made during the solar eclipse. I live in Oregon and we were lucky enough to be in the path of complete totality. That was a pretty awesome day.
These cheese and green onion scones are rich and buttery, so even though they are bite-sized you still have a ton of rich flavor in every bite.
How to make cheese and green onion scones:
Preheat oven to 400 degrees Fahrenheit. In a large bowl mix flour, baking powder, and salt. Dice the cold butter up and mix in with a fork or pastry cutter until the dough is combined. Mix in the cheese and green onions. Make a well into the dough and slowly add the heavy cream. Place the dough onto a lightly floured cutting board and form into a round disk. Cut the disk into quarters, then shape each quarter into a round and gently flatten with your hands. Wrap each round in plastic wrap and refrigerate for approximately 30 minutes. Cut each round into 6 wedges. Place the scones onto a baking sheet and bake for 12 minutes, or until lightly golden. Store remaining scones in the refrigerator. 
Ingredients
Instructions
1 comment
[…] It was for a family brunch I created to nosh on during that big solar eclipse. Like I mentioned a few days ago, we were in the direct path of totality and it turned out to be pretty darn awesome. My husband, […]