This is a Healthy HeartBeets adaptation of King Arthur Baking’s “Cheddar Cheese and Scallion Scones” recipe. This is the perfect application for that green onion going yellow in the back of the fridge, or any pre-chopped scallion bits you may have in your freezer.
Why use this recipe? To me the original recipe is a generic scone with straightforward flavors, producing a predictable structure and rise. The chives bake into the recipe as little green flecks but don’t impart a ton of flavor. The cheddar melts into the crumb for a background nuttiness and gloss.
A simple base recipe served as the backdrop for the addition of a colorful, flavorful mix like HH. I also like that the original recipe includes a flexible dairy option, from ricotta or sour cream, to milk or half ‘n’ half. I’m bound to have one of the above in the fridge, and can swap one for the other freely.
Method: Add one scoop of HH to your dry ingredients. You may require an additional tablespoon of your dairy of choice in the wet mixture. As the recipe states, after all ingredients are combined, you are aiming for an evenly hydrated mixture that will be sticky to the touch before shaping.
Addition of HH: After baking, the final scone took on an appealing color from the beet powder, with a musty pinkened top and golden sides. The flavor became rather “grain”-forward, similar to when you add bran to a muffin? It is certainly more “grown-up” tasting. The scone profile already leans savory, but the addition of HH takes it to the next level. I froze a couple, and enjoyed the rest paired with fall vegetable soup, or with my scrambled eggs and bacon at brunch.
As far as shape and texture, my scones turned out rather flat, but likely because I rolled them out a little wide. I might consider letting the batter rest overnight in the fridge to allow the chia seeds to absorb more moisture, but I’ll leave that step for my next experiment.
Link to original recipe: https://www.kingarthurbaking.com/recipes/cheddar-cheese-and-scallion-scones-recipe