I selected potatoes, carrots, green onion, and beets (I love beets!) The thing was is that I got home that evening and realized wow, that is a lot of green onion what am I going to do with it? (They were like 3 feet long!)
Onion and Cheddar Scones
2 1/2 cup flour
2 tbsp baking powder
1 tsp salt
1/2 brick cream cheese (make sure it's really soft)
2 cups shredded old cheddar cheese (by old I don't mean scrape the blue fuzzies off and grate)
1/2 cup chopped fresh green onion (this may have been more like a cup)
1 cup homogenized milk
1 egg
Get the oven on to 400 F and line a baking sheet with parchment paper. Sift the flour, baking powder, and salt into a large bowl, toss in the cream cheese and mix gently with a fork until combined. If you want you can try to cut up the cream cheese into little squares before you leave it out to soften on the counter. I just did it the lazy way and microwaved it for about 30 seconds. (This mixture is akin to the way a crumbly pastry dough will look when you cut in butter.) Add the cheddar and onion and toss until combined. In a separate bowl whisk the egg and milk together and then add to the flour mixture. Mix gently with a rubber spatula until a soft dough forms, at this point you can add extra flour if things are a little sticky. Divide the dough in half, on a floured surface pat out one half into a 1 inch thick circle. Cut into 6 triangles and arrange on parchment lined baking sheet. I prefer to add an egg glaze of one egg mixed with about a tablespoon of milk brushed over the top. It gets rid of all the floury parts and makes things look nice and smooth! Bake for 18-22 minutes until golden brown.
My summer blog hiatus is over! Get me a knife and some butter!
