Dinner Scones

Step 1 -Position a rack in the middle of the oven. Preheat the oven to 375 degrees F.

Step 2 -Line a baking sheet with parchment paper.

Step 3 -Trim the white parts of the scallions and discard. Cut the green parts of the scallions crosswise into 1/2-inch pieces.

Step 4 -In the bowl of a stand mixer fitted with the paddle attachment, add the flour, the sugar, the baking powder, the salt, and the black pepper and mix on low speed until combined.

Step 5 -Cut 5 tablespoons of the butter and the cream cheese into 1/2-inch cubes.

Step 6 -Scatter the butter cubes and cream cheese cubes over the flour mixture and mix on medium speed until the cubes become irregular pea-sized crumbs and a few pieces have flattened and incorporated into the flour mixture, about 2 minutes.

Step 7 -Scatter the scallions over the dough and mix on low speed until they are evenly distributed.

Step 8 -Pour the whole milk into the dough and mix on medium-low speed just until it is moistened.

Step 9 -Divide the dough into 6 even portions.

Step 10 -Scoop the dough onto the prepared baking sheet, taking care to space each portion evenly apart.

Step 11 -Refrigerate the dough for at least 20 minutes and up to overnight.

Step 12 -In a small microwave-safe bowl, add the remaining butter and microwave until melted, about 30 seconds-1 minute.

Step 13 -Brush the tops of the scones generously with the melted butter.

Step 14 -Bake the scones until the tops and the edges are golden-brown, about 20-23 minutes.

Step 15 -Allow the scones to cool on the baking sheet for 5 minutes.

Step 16 -Serve the scones warm or at room temperature.