Cheesy Oat & Scallion Scones

What’s this? A baked good that’s not sourdough?
I recently acquired a container of cottage cheese from a discount store that was pushing the limits of its expiration date… it turned out to still be just fine, even a week and a half later, but more piquant than I found enjoyable to eat straight. I conspired to bake it into something, and found an intriguing recipe for “Savory Scallion & Cheese Scones” from Faith of an edible mosaic. We happened to dig out a bunch of scallions from a bed we were clearing for planting the next morning… clearly meant to be. It took me until now to finally find the opportunity to whip up a batch to enjoy. Since I am so reluctant to use white flour more than I have to, am almost out of whole wheat flour, and our new intern tries to avoid gluten, I experimented with blending oats into the batter to replace much of the flour. Worked better than I dared to hope, fluffy and delicious! I know what I’ll be making as soon as I can procure more cottage cheese!

Cheesy Oat & Scallion Scones

1 cup cottage cheese
1/4 cup water (or milk of your choice if you have and want it)
1 1/2 cups rolled oats (or oat flour if you have it)
1 cup all-purpose flour (can be gluten-free mix, of course)
1 tablespoon baking powder
3/4 teaspoon salt
1/3 cup cold coconut oil (or butter if you have and want it)
3-6 scallions, finely sliced (both green and white parts)

Combine cottage cheese and water in a blender, then gradually stir and blend in the oats to form a thick batter. (If you have a food processor, you could grind the oats into a flour ahead of time and simply combine with the remaining dry ingredients instead.) Combine together the flour, baking powder, and salt, then cut in the coconut oil or butter. Incorporate the liquid to form a firm ball of dough. If possible, refrigerate for several hours or overnight — if you are in a hurry, you can place it in the freezer for 10 minutes to quickly chill the dough. Then press out into a disk and roll out on a lightly floured surface to about 3/4 inch thick. Cut out scones (I used a glass), then gather up scraps, roll out and cut again, and so on. Meanwhile, preheat oven to 425F and grease a cookie sheet, then bake for 14-16 minutes, until puffed and lightly golden. Equally great warm off the pan or cooled… can’t speak to their keeping quality since they all were devoured within a few hours!

This entry was posted in Breads and Baked Goods, Breakfast, Gluten Free, Snacks and Sweets and tagged , , . Bookmark the permalink.

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