PHOTOS BY MICHAEL PIAZZA / STYLED BY CATRINE KELTY
Submitted by Betty Liu of the South End. She gets her copy of Edible Boston from Flour Bakery on Washington Street.
I’m a food blogger here in Boston and a major influence for me is incorporating the flavors I grew up with in my cooking or baking. My parents are from Shanghai, and I’ve always been obsessed with scallions.
Scallion pancakes are one of my favorite appetizers: flaky, aromatic, and full of the subtle onion taste of scallions. I wanted to add that to a crumbly, buttery scone, because sometimes all I want in the morning is something savory with my coffee. It took some time to think about which cheese to match it to, but I think the pungent Gruyére makes a good combination!
1 stalk scallion, diced
1 tablespoon olive oil
½ teaspoon salt
2½ cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 tablespoon salt
8 tablespoons butter, cut into cubes and chilled
1½ cups freshly grated Gruyére cheese
½ cup scallions, finely chopped
2 eggs, beaten
⅔ cup buttermilk, cold
1 egg, beaten with splash of water, for egg wash
freshly ground pepper, to taste
Preheat oven to 400°. In a food processer, blend the diced scallion, olive oil, and salt. Set aside.
In a large bowl, mix together flour, baking powder, sugar, and salt. Cut in the cubed butter until the dough forms pea-sized chunks. Stir in cheese and remaining chopped scallions. Add the beaten eggs, buttermilk, and 3 tablespoons of the reserved scallion purée and mix just until combined. Do not over-mix: the dough should be shaggy.
Transfer dough to a lightly floured surface. Pat into a rectangular shape, about 1-inch tall. Cut into triangles and transfer to a parchment lined baking sheet. Brush tops with egg wash and sprinkle with fresh black pepper. Bake for 25 minutes, until golden brown on top. Serve warm or at room temperature.
Sarah Blackburn is a home cook, recipe developer, vegetable gardener and managing editor of Edible Boston. She can be reached at firstname.lastname@example.org