When these are baking in the oven, the kitchen fills up with this deep fragrant aroma that makes you want to yank open the oven and immediately eat a scone. I had the hardest time with this post, because all I wanted to do was eat them. Of course, though, I needed to photograph these giant scones. You can also find this recipe in this current issue of Edible Boston! For every issue, they have a Reader’s Recipe contest, and I love to submit something. If you can’t tell, I’m in love with my current city of residence. It makes me happy that there is a high quality food magazine in Boston. I moved here from Saint Louis, which has two beautiful food magazines, Feast and Sauce. I was so happy to see Sherrie in Sauce!! When my STL friends visit, I still beg them to bring me copies of the magazines :). There’s something about flipping through a physical magazine, knowing that it’s about food news in your specific city of residence. When Edible Boston issues come out, I always rush to Flour Bakery in the South End to pick up my copy (and devour a lamb-goat-cheese sandwich).
These scones. I started with a basic buttermilk scone recipe, and then it took me several renditions to get the proportions of gruyère, buttermilk, scallions, scallion puree, and flour right. My first one yielded a tough, unpleasant mess, but you know what? It’s a starting point. I incorporated a scallion puree, so that the taste of the scallion permeates in every bite, not just where there are pieces of chopped scallion. I found it gave a much deeper taste.
I apologize for not posting this soon! I mentioned on Instagram that I’d be posting it two days ago. Ack, I’m so sorry. I should start writing my posts ahead of time and scheduling them!! I’ve had a crazy couple of days!!! So, first of all, Alex and I reached our goal for booking weddings in 2015. We did not expect it and are so excited!! When we moved to Boston a year and a half ago, we knew starting our business from the bottom in a new city was going to be difficult, but we had a great year and now we’re reaching our max. And we’re still getting inquiries for 2015!! They’re everywhere, too – in Boston, down in the Cape, all around the city.
Yesterday, I went on my first commercial gig as an assistant prop stylist to Kaitlyn. I have Sofi to thank for that introduction. Wow! What a day. I can’t go into specifics, but it was a long day. We worked from 7am to 9:30pm, but it was such an amazing experience. Commercial work is vastly different from wedding photography or shooting a blog post at home. I have much admiration for the talented Tara Donne, the food photographer, for shooting food + people over such a long period of time with enthusiasm and patience. And I met Yossy, the lady behind Apt 2B Baking Co! She’s so nice and inspirational, and I had to remember that we were in a professional environment, that starstruck behavior is not attractive. She was the assistant food stylist with Carrie Purcell, and they made such delicious looking food. Everyone wanted a bite of it throughout the day. And Kaitlyn was the picture of efficiency and creativity. She brought boxes, bags, and buckets of EVERYTHING. Plates, platters, carvers, silverware, glasses, linens, ornaments… I was in prop heaven. I unpacked things, I ran errands, I made some cedar + eucalyptus ropes, washed dishes, helped style… I had a great time watching how she styled sets and coordinated with Tara and Carrie. It was my first look into a commercial food editorial, and it was truly an experience to see what roles everyone played. Thanks for bringing me along, Kaitlyn!
I’m so inspired by my friend Nik, who shows the most amazing in-motion photos. I gave it a shot- and I like it!! Slow shutter speed, my friends.
I think I floured a bit too much, but oh well. It tasted delicious.
If you want, you can form rectangle scones. I just did triangle because it was the easiest.
When I took these out, I inhaled, deep. It’s SO good. I love savory scones.
RECIPE: Gruyère Scallion Scones
Also in Edible Boston
2 ½ cups all purpose flour
2 tbsp sugar
1 tbsp baking powder
1 tbsp salt
8 tbsp butter, cut into cubes and chilled
2/3 cup buttermilk, cold
½ cup scallions, finely copped
3 tbsp scallion puree
1.5 cup freshly grated gruyere cheese
freshly ground pepper
1 egg, beaten with splash of water, for egg wash
1 stalk scallion, diced
1 tbsp olive oil
½ tsp salt
1| Preheat oven to 400F
2| Make scallion puree – simply mix ingredients in a food processor and blend until mixed. Set aside.
3| Mix together flour, baking powder, sugar, salt. Cut in butter until pea-sized chunks form.
4| Stir in cheese and green onions. Add in beaten eggs, buttermilk, and scallion puree and mix until combined. Do not overmix. It should be shaggy.
5| Transfer to a lightly floured surface. Pat into a rectangular shape, about 1” tall. Cut into triangles.
6| Transfer to a parchment lined baking sheet. Brush with egg wash. Sprinkle with fresh black pepper.
7| Bake for 25 minutes, until golden brown on top.