Gorgonzola & Spring Onion Scones

Scones. Perfect, tender scones are the subject of today's post. Now I know that perfect scones which demand anything less than precision and coddling are virtually unheard of, but I'm here to share a great big secret about scone making for dummies: cream cheese. Cream cheese is a magical mystery ingredient that gives most any dough that combination of airiness and richness found in things like puff pastry. These qualities will be present in the finished product virtually no matter how much you work or re-work the dough. This combination was inspired by a bunch of garlic chives my friend gave me from out of her garden. Sadly, when I went to prep them I noticed that they'd spoiled (our warmer weather must have been too much for them to be stored out of the fridge; d'oh!), but those garlic chives inspired my next blog post, so I'm thankful instead of sad. Besides, green onions (or scallions, if you prefer) make a great substitute and are much easier to find. :)

I served these scones alongside some kale sauteed in olive oil with a splash of apple cider vinegar, and some buffalo style spicy roast chicken drumsticks.

Gorgonzola & Spring Onion Scones

Makes 12 scones

2 cups plus 1/3 to 1/2 cup all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup cold butter, chopped into small squares
1 egg, beaten to a froth
1/2 cup half n half
6 ounces cream cheese, softened to just before the melting point*
4 - 5 ounces Gorgonzola cheese, finely crumbled
8 spring onions, dark green parts discarded and the light green and whiter parts sliced finely

1. Preheat the oven to 400 degrees. Sift together 2 cups of the flour and the rest of the dry ingredients in a large mixing bowl.
2. In a separate mixing bowl add half n half, cream cheese, then gorgonzola with the frothy egg. Stir in green onions.
3. Add butter to dry ingredients and pinch flour into butter until it resembles coarse crumbs.
4. Add wet ingredients and mix until just combined.
5. Turn out onto a floured work surface and sift in up to an additional 1/2 cup of flour while gently kneading. Only add flour until the dough barely sticks to your hands.
6. Press the dough into a 9" diameter circle and cut into twelve wedges.
7. Arrange on a greased or parchment lined cookie sheet** and bake for 15 minutes at 400, then reduce heat to 350 and bake for an additional 5 minutes.
8. Serve the first few warm.

I hope you enjoy this recipe and I welcome your feedback!

*Warmer than room temperature, and practically liquid throughout, but not hot enough to cook the egg when it is added
**An optional step before baking them is to brush an egg wash over the tops composed of 1 teaspoon water, 2 teaspoons half n half and one whipped egg.