First off, THANK YOU ALL who entered my contest! There were over 100 comments! You all are wonderful and I really do appreciate your feedback! If you are wondering who won, look below!
So, my sister visiting me has been so much fun! We have been cooking up a storm!
On Friday afternoon, we wanted to make something easy and delicious to go along with our lunches. So, we looked in the fridge and came up with these Green Onion, Swiss & Parmesan scones. They are so light and fluffy, with a hint of onion! Delicious just with butter or turned into itty bitty sandwiches. We made a bunch of small scones and thought they were too cute….and just the right size–probably 3 Lauren bites, 1 Gordon bite.
I know these sound fancy, but believe me they are so easy to make. It’s just like a typical biscuit method: combine the dry ingredients, cut in the butter and then mix with milk and other add in’s. I cut mine out into circles because I picked up some cute little cutters I wanted to try, but feel free to drop them on the pan with two spoons if you don’t have the time. Seriously, cute little scones for 10 minutes of work! Pop them in the oven and that’s it! So, next time you want a snack, or are having a baby shower or some guests over, try these out and see what they think! They are sure to please! Happy Baking!
Green Onion, Swiss & Parmesan Scone
- 6 tablespoons cold butter cubed 2 cups all purpose flour 2 teaspoons baking powder 1 teaspoon salt 5 tablespoons sugar 1/4 cup chopped green onions (about 2 whole) 1 cup grated swiss cheese 1/4 cup grated parmesan cheese 1 cup whole milk 2 tablespoons cream
Preheat oven to 400 degrees. Grease a baking sheet with non stick cooking spray and set aside. In a large bowl, combine flour, baking powder, salt and sugar. Cut butter into dry ingredients until it is similar to coarse meal. Stir in cheeses, green onions and milk until moist. Flour board, and roll dough out to be 1-1 1/2 inches thick--it will be sticky if you don't use enough flour. Cut into small circles and place onto prepared baking sheet. Brush tops with cream and bake 12-15 minutes until golden brown. Serve with butter or make little sandwiches. Store in air tight container for up to 3 days.