1

Preheat the convection oven to 350°F.

2

Add all the dry ingredients into a large bowl and stir to combine.

3

Using a pastry blender, gently blend in the diced butter into the dry ingredients. Add the blue cheese, parsley, and green onions.

4

Mix together the eggs and sour cream. Make a well and add in half of the egg/sour cream mixture. Fold until just holding together, adding the remaining egg/sour cream mixture as needed.

5

Line a sheet pan with parchment paper. Scoop 3-ounce portions of batter onto the paper. Bake for 22-28 minutes, until firm and golden.

Category

Ingredients

Directions

1

Preheat the convection oven to 350°F.

2

Add all the dry ingredients into a large bowl and stir to combine.

3

Using a pastry blender, gently blend in the diced butter into the dry ingredients. Add the blue cheese, parsley, and green onions.

4

Mix together the eggs and sour cream. Make a well and add in half of the egg/sour cream mixture. Fold until just holding together, adding the remaining egg/sour cream mixture as needed.

5

Line a sheet pan with parchment paper. Scoop 3-ounce portions of batter onto the paper. Bake for 22-28 minutes, until firm and golden.

Blue Cheese and Green Onion Scones