Baking & Dessert

By Joanne Bruno | October 3, 2011

Photo: Joanne Bruno

I never realized there are actually people who exist in this world who don’t want death-by-chocolate cake for breakfast…until I went to visit my friend Cate and she looked at me with the craziest eyes I’ve ever seen when I ordered a cinnamon raisin bagel with strawberry cream cheese for breakfast. Apparently, she’s one of those people.

This didn’t bother me much until last week when I was trying to figure out what to bake for an 8AM class that I’m TA-ing this semester. I remembered Cate and her savory breakfast needs and promptly started to hyperventilate.  Nope, the chocolate chip muffins I was planning on bringing surely wouldn’t do.  These cheddar scallion scones, though?  Perfect!  With a hint of cornmeal and the sharp edge of cheddar cheese, they are buttery delicious and quite the crowd-pleaser. Even if you think you don’t like baked goods for breakfast.

Photo: Joanne Bruno

Makes 8, adapted from Flour

Joanne Bruno is a food writer and third year MD/PhD student.  Find more of her delicious ramblings over at her blog: Eats Well With Others.  Joanne is also training for her third marathon with Team in Training, raising money for the Leukemia and Lymphoma Society.  For more information or to make a donation, check out her fundraising website.

  • 1 3/4 (245 grams) all-purpose flour
  • 1/2 cup (100 grams) medium-coarse cornmeal
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1/4 tsp ground cumin
  • 3 oz cheddar cheese, cut into 1/4-inch dice
  • 5 scallions, minced
  • 1/2 cup cold unsalted butter, cut into 8 to 10 pieces
  • 1/2 cup cold reduced fat buttermilk
  • 1/2 cup cold nonfat Greek yogurt
  • 1 cold egg
  • 1 egg yolk, lightly beaten

Directions

1. Position a rack in the center of the oven and heat the oven to 350.

2. Using a stand mixer fitted with the paddle attachment (or a handheld mixer), mix together the flour, cornmeal, baking powder, baking soda, salt, cumin, cheese, and scallions on low speed for 10 to 15 seconds or until combined. Scatter the butter over the top and beat on low speed for about 30 seconds, or until the butter is somewhat broken down and grape-size pieces are still visible.

3. In a small bowl, whisk together the buttermilk, Greek yogurt, and whole egg until thoroughly mixed. On low speed, pour the buttermilk mixture into the flour-butter mixture and beat for 20 to 30 seconds, or just until the dough comes together. There will still be a little loose flour mixture at the bottom of the bowl.

4. Remove the bowl from the mixer stand. Gather and lift the dough with your hands and turn it over in the bowl, so that it starts to pick up the loose flour at the bottom. Turn the dough over several times until all of the loose flour is mixed in.

5. Dump the dough onto a baking sheet and pat it into an 8-inch circle about 1 inch thick. Brush the egg yolk evenly over the entire top of the dough circle. Cut the circle into 8 wedges, as if cutting a pizza.

6. Bake for 40 to 50 minutes or until the entire circle is golden brown. Transfer to a wire rack to cool for 30 minutes, then cut into the pre-scored wedges and serve.

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