Cheese and Scallion Scones

Cheese and Scallion Scones

After a very long hiatus, I am finally finishing my culinary skills certificate at George Brown College. The culinary skills certificate is the first year of the two year culinary management program. It covers the majority of the practical culinary skills which is what I want to compliment my nutrition background. The great thing about the program is that I was able to take it through Continuing Education which runs during the evening so I could work during the day. The last class that I need to take is Baking and Pastry for Cooks. I have to admit, for someone who had no intention of doing a deep dive into baking and pastry, I am really enjoying this class!

I have posted a recipe for cheese and scallion scones that we made in the second class. I have been giving away the baked items I make each week to a couple very appreciative neighbours and one of them asked me for the recipe. All the recipes for school are written in weight so I have converted and tweaked it slightly to make it more accessible for home cooks.

Cheese and Scallion Scones

Savoury scones with the addition of cheese and green onions.
Prep Time25 minutes
Cook Time20 minutes
Servings: 15 scones


  • 1 ¾ cups all-purpose flour
  • ½ tsp salt
  • 1 Tbsp baking powder
  • cup milk
  • 3 Tbsp sugar
  • 1 egg, reserve a small amount for egg wash
  • ¼ cup butter, unsalted
  • 3 scallions (approx. 1/4 cup), green part only
  • 100 grams Parmesan, gruyere or cheddar cheese (approx. 1 cup)


  • Preheat the oven to 375°F.
  • Combine the milk, egg and sugar. Set aside.
  • Mix together the flour, baking powder and salt.
  • Add the butter to the dry ingredients and work in with your fingertips until the mixture is crumbly and looks like breadcrumbs.
  • Add in the wet ingredients. Mix until 50% incorporated.
  • Add in the scallions and cheese and mix until just combined.
  • Place the dough onto a clean surface and roll out to a ¾-inch thick circle. Cut out rounds using a 2.5-inch round cookie cutter or cut triangles with a knife if you don’t have a cookie cutter.
  • Brush lightly with egg wash andbake for 15-20 minutes until golden brown.


The scones are best served the day they are baked but they can be placed in a freezer bag and frozen for later. You can also freeze the dough after cutting out into individual portions and bake the from frozen.

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