Scallion-Cheddar Scones

I found a new bread that will be a favorite in our house. We wolfed these down like they were going to run away if we didn't. I love the combination of the scallions and cheese. It's one of my favorite. These went really well with the cheddar corn chowder, and I used white cheddar to make these scones since I had some left over. It browned really nice and actually looked like yellow cheese once it came out of the oven.
I used my scone pan to make these, and I think I could have easily made 16 scones instead of 12 because my triangles were small.

Ingredients:
2 cups flour

1/2 teaspoon salt

1 Tablespoon sugar

1 Tablespoon baking powder

6 Tablespoons cold butter, cut into pieces

2 large eggs, beaten

1/3 cup sour cream (or you could use cream)

1 Tablespoon Dijon mustard

1 cup grated sharp cheddar cheese (I used white cheddar)

1 cup chopped scallions

Directions:
Preheat the oven to 375-degrees.

In a large bowl, whisk together the flour, salt, sugar, and baking powder. Rub in the butter with your fingers.

In a small container, whisk together eggs, sour cream, and mustard. Add this to the dry ingredients, and stir just until it comes together. Stir in the cheese and scallions. Mix until just combined. It will be the consistency of cookie dough.

Liberally flour the counter (or cutting board) and your hands. Pat the dough into a 6x9 rectangle, about 1 inch thick. Cut the dough into six rectangles, and then cut each into two triangles, for a total of 12 triangles. Place them on a cookie sheet lined with parchment or a silpat (or you can use an unlined, greased sheet).... Or you can just put the divided dough in a greased scone pan. Bake for 18-20 minutes or until puffed and golden brown.

These also freeze well. Divide out the dough into triangles. Freeze on a cookie sheet until firm. Then store in a ziploc bag. Bake directly from the freezer without an increase in baking time.

Source: Night Baking