Po-tay-to, po-tah-to, to-may-to, to-mah-to… we’re not even going to start the how-to-pronounce-scone conversation. We are, however, going to urge you to whip up a batch of these Spring Onion (aka Green Onion) & Parmesan Scones, stat. Slather them with salted butter or cream cheese packed with fresh herbs and topped with a paper-thin slice of Iberico ham. A dainty cup of tea won’t cut it for these scones, you need to call in an alcoholic beverage to max out this fabulous food moment.
Ingredients for 12 scones:
3 cups (385 g) flour
1 tablespoon plus one teaspoon baking powder
1-1/2 teaspoons salt
1/2 cup (100 g) grated parmesan
1/2 teaspoon Colman’s mustard powder
1/8 teaspoon cayenne powder
3/4 cup (130 g) unsalted butter, cold and cut into small cubes
1/2 cup spring/green onions, about 3-4 stalks, thinly sliced
1 cup buttermilk*
*if you don’t have buttermilk, add 1 tablespoon of white vinegar to a cup of milk and let sit for a few minutes, et voila! Buttermilk!
Preheat the oven to 400F (200C) and line two baking sheets with parchment paper. In a food processor, blitz the flour, baking powder, salt, parmesan, mustard powder and cayenne quickly to mix it all up. Add the cubed butter and pulse until the mixture resembles wet sand. Dump it all into a big bowl, add the spring onions and mix to distribute the onions through the flour. Add the buttermilk and gently work the mixture with a fork or your fingers. Don’t knead it, you want it to come together gently.
When it starts to resemble dough, put it onto a floured surface, don’t knead it but pat it into a circle, and gently roll to no less than 1-1/2 inches (3 cm) thick. This is where the round vs triangle scone discussion comes into play, but we like our scones Brit-style and prefer them round. Use a cutter to stamp out the scones (ours was 2 inches /5 cm in diameter), press down, do not twist it as this will prevent a good rise.
Place the scones on the baking sheet and bake 20-25 minutes until the tops are golden and your mouth is watering.