Happy, happy, happy day! Today, some of my girlfriends and I are celebrating our sweet friend, Jessica, and the upcoming birth of her first daughter. I first met Jessica, the talented lady behind Sunny Side Up, through a cooking board and our friendship has continued for several years. Isn’t she adorable with her baby belly?
When we first met, she and her husband were living in San Diego. Shortly after that, a job opportunity took them to China. I absolutely loved learning about Chinese food and culture through her lens and was so impressed with how quickly she was churning out mouthwatering, eye-poppingly gorgeous, authentic dishes from her tiny kitchen. Now she and her husband are back in the States and very much looking forward to raising their little one with the best of everything–homemade American staples, tasty Chinese fare, and lots and lots of influence from her Irish heritage.
To honor this background, the theme for Jessica’s shower is “Jessica’s Pot of Gold” and it will be filled with Irish-inspired goodies. I’ve chosen to bring Irish cheddar scones studded with bright green onions. They’re light and fluffy and their texture is more like biscuits than scones. To me, this is a very good thing. Buttery scones with plenty of sharp Irish cheddar and fresh green onions just can’t be bad. At all.
Jessica of My Baking Heart and Krystal of Mrs. Regueiro’s Plate are our hostesses for this joyous event. Jessica’s round up is here and Krystal’s is here. Thanks for hosting, ladies, and congratulations, Jessica!
Irish Cheddar Scones
adapted from King Arthur Flour
2 c. all-purpose flour, plus more for dusting
1/2 tsp. salt
1 TBSP baking powder
6 TBSP cold butter, cut into pieces
1 1/2 c. grated sharp Irish cheddar
3 green onions, green parts only, chopped
2 large eggs
1/3 c. milk
1 TBSP Dijon mustard
1 tsp. hot sauce (optional)
1. Preheat oven to 375° F. Lightly grease a baking sheet, or line it with a silicone baking mat or parchment paper.
2. In a large bowl, whisk together flour, salt, and baking powder. Add butter pieces and work mixture together with your fingers until uneven crumbs form. Toss in cheese and scallions, then form a well in the middle of the mixture.
3. In a glass measuring cup, mix together eggs, milk, mustard, and hot sauce, if using.
4. Pour wet mixture into the well in the dry ingredients and stir until dough is evenly moistened, but not overworked. The dough will be very sticky.
5. Generously flour a countertop or pastry mat. Place the dough out on the counter and sprinkle flour on top. Give the dough a few turns and pat into a 10-in. x 2-in. rectangle. Cut the rectangle into five squares then cut each square in half diagonally for a total of 10 scones.
6. Place the scones on prepared baking sheet, leaving at least 1 in. between them. Bake for 20-23 minutes, or until nicely browned. Remove from the oven and serve immediately or let cool on a wire rack. Store, tightly wrapped, at room temperature, up to three days or freeze up to three months.
Yields: 10 scones