Cheesey Beer Scones

So what happens when your good friends throw a great house warming party with a keg of microbrew and need help finishing it off? You kindly volunteer to fill up your pitchers and start baking! Normally I would bake loaf after loaf of beer bread, but this time I wanted to try something more suitable for nibbling at a festive gathering. Although this recipe is labeled a "scone", I'm not quite convinced as there is no butter in it. I would say it's more bread-like than the flaky scone pastry I usually create. Nonetheless, this beer-mustard-cheese scone makes for a unique, delicious bread-type product that was eagerly gobbled up (and uses up nearly flat beer) despite the fact that I put both eggs in the recipe rather than using one in the recipe and saving one for an egg wash....

Cheesey Beer Scones (makes about 24-30 scones)

• 2 3/4 c. all purpose flour
• 1 Tbsp sugar
• 2 tsp baking powder
• 1 tsp salt
• 1/2 - 3/4 c. minced green onions (green bits more than white bits) or chives
• 1 1/2 c. coarsely shredded cheddar cheese
• 3/4 - 1 c. chilled wheat beer (or pale ale - really any beer except stout/porter)
• 2 eggs 
• 1 Tbsp vegetable oil
• 1-2 Tbs Dijon mustard
• Sesame seeds (optional)

1. Preheat oven to 425 degrees F.
2. Sift flour, sugar, baking powder, and salt together.
3. Stir green onions and cheddar cheese through the dry ingredients.
4. Beat 1 egg, vegetable oil, and Dijon mustard together in another bowl. Then beat beer in (start with 3/4 c. of beer)
5. Add wet ingredients to dry and fold in. If the mixture seems too dry, add a bit more beer. Once the dough has almost come together (don't over mix), turn out onto a floured surface and knead gently 5-10 times.
6. Pat into a 1" thick round and using a 2.5" biscuit/cookie cutter, cut out circles of dough and place on a parchment lined baking sheet. Press the scraps together into another 1" round and continue cutting out scones.
7. Beat the remaining egg and brush egg wash over the scones. Sprinkle with sesame seeds if using.    Place in the oven and bake for 13-15minutes until golden brown. Let cool 5 minutes on baking sheet before removing.