Gruyère Scallion Scones

Gruyere Scallion scones | le jus d

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).

Gruyere Scallion scones | le jus d

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.

Gruyere Scallion scones | le jus d

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.

Gruyere Scallion scones | le jus d

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!

Gruyere Scallion scones | le jus d

Gruyere Scallion scones | le jus d

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.

Gruyere Scallion scones | le jus d

Gruyere Scallion scones | le jus d

I think I floured a bit too much, but oh well. It tasted delicious.

Gruyere Scallion scones | le jus d

If you want, you can form rectangle scones. I just did triangle because it was the easiest.

Gruyere Scallion scones | le jus d

Gruyere Scallion scones | le jus dGruyere Scallion scones | le jus d

When I took these out, I inhaled, deep. It’s SO good. I love savory scones.

Gruyere Scallion scones | le jus d

RECIPE: Gruyère Scallion Scones
Also in Edible Boston

Scones
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 eggs
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

Scallion puree:
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.

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  • These photos are so lovely, Betty! Your photography has such a unique ethereal quality to it. And I just looked at your wedding site too (I didn’t know you did that, how cool!) and OMG gorg. I have so much respect for wedding photographers as I think it’s probably the most difficult subject matter to shoot for a variety of reasons. Anyway, these scones look/sound divine! Does hurt that Gruyere is one of my favorite cheeses ever!!ReplyCancel

  • These photos are so lovely, Betty! Your photography has such a unique ethereal quality to it. And I just looked at your wedding site too (I didn’t know you did that, how cool!) and OMG gorg. I have so much respect for wedding photographers as I think it’s probably the most difficult subject matter to shoot for a variety of reasons. Anyway, these scones look/sound divine! Doesn’t hurt that Gruyere is one of my favorite cheeses ever!!ReplyCancel

    • Oh my gosh! Thank you Brooke – I definitely love shooting weddings, but sometimes I get so frustrated at shooting food. At least with weddings you KNOW there’s less control and you learn to accept the conditions and work with it. With food, I feel like a crazy perfectionist. I can control the light so I know I can get it the way I want it… but when it fails, I want to rip my hair out!!!!ReplyCancel

      • Hahaha that’s too funny. I’ve never thought of it that way, but I can TOTALLY understand! But your food photos are just as lovely as the wedding ones so you must be doing something right! :)ReplyCancel

  • I am a sucker for a good savoury scone.. so this recipe has my name on it! Love the photography too.ReplyCancel

  • Gorgeous! I love scones and I love that you made these savory!ReplyCancel

  • I’ve only come across your site very recently and your food photography keeps inspiring me to change the way that I look at taking photos on my food blog site. Thank you for the continuing inspiration :).ReplyCancel

  • OMG, you got to meet Yossy??! So jealous.
    So much good news in this post! Congrats on meeting your wedding bookings goal, and being featured in Edible Boston! Your pictures look wonderful! Also, these scones <3ReplyCancel

  • Ohhh yyayyyyyy sconessssss cheeese scallions!!!! Seriously such a great combination I can almost taste it. 😀 And hahaha I probably would have still had a starstruck moment because I’m just scary expressive.

    And oh man, I totally didn’t connect the two this whole time. My friend is kinda sorta newly in Boston and as much as she likes the area, I think she’s needing some more light in her life right now haha. I say that in the lovingliest way possible, so I’m recommending her your blog so she can escape her masters studies stress while gaining some Boston-ian (?) support. And hmmm have you thought of posting about your local area more That would be so much fun ^_^ Have a great Easter, sweet lady~ReplyCancel

    • Aww, tell your friend welcome to Boston!!!! I did consider it… but right now I decided to just focus on food from me :). Feel free to tell her to contact me if she wants recommendations!!ReplyCancel

  • I have the hardest time with this post too. SO MANY DELICIOUS PICTURES, I JUST CAN’T haha. It’s 1am in Seoul and I’m hungry 😛 Your new gig sounds like so much fun!ReplyCancel

  • Fantastic photos.ReplyCancel

  • I love scones! These are such a gorgeous, golden color. I can’t wait to experiment with savory scone combinations, like this one. Beautiful work! ReplyCancel

  • Ughhhhh these scones!!! They look so good. I’m definitely a savoury scone kind of girl. And that shot of you grating the cheese? Perfection – I love the texture of all of these shots. I just swoon over your work, lady.ReplyCancel

  • Wonderful pictures, scones sound fabulous and great new endeavour, congratulations.
    How exciting to have found you! NicoleReplyCancel

  • Oh wow, Betty, I love savory scones! Especially when they’ve got melty ooey gooey cheese in them too… Gah!
    Also, congrats on being featured in Edible Boston! I’ve always been curious about the way commercial food photography works, it sounds like such an interesting experience!ReplyCancel

  • Adore scallion anything (especially the pancakes) but to add gruyere to it too = GENIUS. I also do a scallion puree oil when I make scallion pancakes because more scallion-ness is always a good thing :)ReplyCancel

  • I was just baking with gruyere earlier today. It’s one of my favorite cheeses! These scones look out of this world amazing.ReplyCancel

    • Oh my gosh, excuse me while I scream in excitement because I am such a big fan of your blog! I was just over there salivating over Nik’s ice cream :). Thank you for dropping by <3.ReplyCancel

  • I love a good savory scone 😀 Your photos here are completely intoxicating and I love that you tried some motion pictures. Nik has inspired me to play around with motion shots as well, though I haven’t gotten it down well enough to actually post any! Also, congrats on meeting your goal for wedding shoots this year already!!!ReplyCancel

  • Betty lee

    I just made these and they are amazing. Wow, this is going into the favorite recipe folder. Thanks for sharing.ReplyCancel

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