Makes 8 scones
2½ to 3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
4 ounces crumbled feta cheese
4 ounces cream cheese, softened
6 scallions, green and white sections, sliced
1 cup buttermilk
2 eggs, divided use
2 tablespoons milk
Preheat the oven to 425°F. Line a baking sheet with parchment
paper and dust lightly with flour.
Combine 2½ cups flour, baking powder, soda, and salt in a large
bowl. Add the cheeses and scallions, tossing gently with a fork until combined.
In a separate small bowl, beat the buttermilk with 1 egg until
blended. Gently fold into the dry ingredients until a soft dough forms. (Add up
to ½ cup additional flour if the dough is too sticky.)
Turn the dough out onto a floured surface and gently pat into a
1-inch-thick circle.
Transfer to the baking sheet. Using a serrated knife rubbed with
flour, cut the circle into 8 wedges. Using a fork, blend the remaining egg with
the milk in a small bowl. Brush this mixture over the wedges.
Bake until the scones are golden on top and a tester inserted in
the center comes out clean, about 15 minutes. Cool for 5 minutes on the tray.
Serve warm.
