On a recent visit to Ottawa, Ontario we stayed at the Albert at Bay suite hotel which luckily was across the street from The Scone Witch restaurant. Once I tasted the Cucumber Cream Cheese on an herb and onion scone I went back everyday to have one. Since I live about 8 hours away from Ottawa getting a sandwich from The Scone Witch is out of the question so I had to recreate it on my own. I’ll be eating this every day this week since no one is willing to try it. That’s okay this time since there will be more for me.
Herb & Onion Scones (adapted from Better Homes and Gardens)
- 2 cups flour
- 2 Tbsp sugar
- 1 Tbsp baking powder
- 1 scallion, sliced crosswise including the white & green parts
- 1 Tbsp minced fresh dill
- 6 Tbsp chilled butter
- 1 beaten egg
- 1/2 cup light cream
- Preheat oven to 400 degrees. Combine flour, sugar, baking powder, and salt. Mix in scallion and dill. Cut in butter. Combine egg and light cream; add to dry mixture. Stir until just moistened.
- Turn dough onto a floured surface. Knead 12 to 15 strokes or till nearly smooth. Pat to a 1/2-inch thickness. Cut into 2 1/2 inch squares.
- Place scones 1 inch apart on an ungreased baking sheet. Bake for 10 to 12 minutes or until golden. Remove from baking sheet and cool on a wire rack for 5 minutes, serve warm. Make 10-12 scones.
Cream Cheese Cucumber Scone Sandwich
- Herb & onion scones
- Cream cheese
- Cucumber slices
- Baby greens
- Mango Pepper jelly (The Scone Witch uses Cranberry Mango Chutney, but I couldn’t find that.)
Assemble the sandwich with the baby greens on the bottom of a sliced scone, cucumber slices on top of that, then the cream cheese, finally topping with a dollop of mango pepper jelly and the other half of the scone. Serve immediately.