Green Onion and Cheese Pastry
Beat 1 egg and 2 Tablespoons of organic milk (or half and half) well with a fork
Heat the oven to 400°.
Combine 2½ cups of the flour, the baking powder, and salt in a large bowl.
Add the cheeses & toss gently with a fork until combined.
Add the scallions & toss gently with a fork until combined.
Beat the milk (or half and half) with the egg and gently it fold into the dry ingredients, mixing lightly until a soft dough forms. Add up to 1/2 cup additional flour if the dough is too sticky.
On a floured surface, gently pat the dough into a circle approximately 1-inch thick (or into two smaller circles for 12 scones). The key to tender scones is to handle the dough as little as possible and with a light touch.
With a sharp knife (I use a large serrated knife dipped in flour), cut the circle(s) into 8 or 12 wedges and place them on a heavy duty baking sheet lined with unbleached parchment paper.
Brush the tops and sides of the scones with the egg glaze if desired, and bake for 20 to 25 minutes, or until golden brown. Cool on a wire rack. Serve warm, or cool completely and refrigerate or freeze in a heavy zipper bag or airtight container.