![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2018\/06\/Savory-Scallion-and-Cheese-Scones-4.jpg\")
<\/a><\/p>\n1 cup (230 g) cottage cheese<\/p>\n
4 tablespoons milk, plus more for brushing on top<\/p>\n
2\u00c2\u00bd cups (320 g) all-purpose flour<\/p>\n
1 tablespoon baking powder<\/p>\n
\u00c2\u00be teaspoon salt<\/p>\n
\u00e2\u2026\u203a teaspoon black pepper<\/p>\n
6 tablespoons (80 g) unsalted butter, chilled and diced<\/p>\n
3 scallions, green and white parts, thinly sliced (about \u00c2\u00bd cup sliced)<\/p>\n
<\/p>\n
Preheat oven to 450F and line a baking sheet with parchment paper or a silpat liner. Puree the cottage cheese and milk together until smooth in a blender or food processor; set aside. Whisk together the flour, baking powder, salt, and black pepper in a large bowl. Cut in the butter with a fork or using two butter knives until it looks like coarse meal. Add the scallion and stir in the cottage cheese\/milk puree. (The dough should come together, but not be too wet; if the dough is still too crumbly, you can add milk a little at a time until it comes together.) Shape the dough into a ball, then flatten it into a disk; wrap it in plastic wrap and chill 10 minutes in the freezer. Turn the dough out onto a lightly floured surface. Roll or press the dough out to a circle about 7 to 8 inches in diameter and \u00c2\u00be inch thick. Use a floured 2\u00c2\u00bd inch round cookie cutter to stamp out the scones, then gather up the dough scraps and repeat as necessary (you should get about 8 to 10 scones). Transfer the scones to the prepared baking sheet, lightly brush the tops with a little milk, and bake until puffed and light golden brown on top and bottom, about 14 to 16 minutes. Serve warm. (Leftover scones will keep for a couple days in an airtight container at room temperature; you can reheat them in the microwave before serving.)<\/p>\n","protected":false},"excerpt":{"rendered":"
Savory Scallion and Cheese Scones 1 cup (230 g) cottage cheese 4 tablespoons milk, plus more for brushing on top 2\u00c2\u00bd cups (320 g) all-purpose flour 1 tablespoon baking powder \u00c2\u00be teaspoon salt \u00e2\u2026\u203a teaspoon black pepper 6 tablespoons (80 g) unsalted butter, chilled and diced 3 scallions, green and white parts, thinly sliced (about \u00c2\u00bd cup sliced) Preheat oven to 450F and line a baking sheet with parchment paper or a silpat liner. Puree the cottage cheese and…<\/p>\n