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Savory Scones Yield: 12 Author: Sarah Truesdell
The video for these scones show me making bacon, cheddar and chive scones. The sky is the limit on the flavors you'd like to use. I've included a few suggestions below.
Instructions Preheat oven to 400F. Position rack to middle and line a baking tray with parchment paper. In a large bowl, sift together all-purpose flour, baking powder, salt and sugar. Cut cold butter into small cubes, toss into flour. Rub butter into flour until no large lumps remain and mixture resembles coarse cornmeal. Toss in whatever mix-ins you are using, except for liquid extracts or soft berries. Add cold cream (and any extracts if using), stir with a wooden spoon hand until a rough dough is formed. Turn out onto a lightly floured counter and knead briefly until you have a cohesive mass. For triangular scones, press/roll into a rectangle, about 12 inches by 3 inches, which is about 1 1⁄4 inches thick. Cut in quarters (you should end up with 4 3x3 squares, then cut each square in half, diagonally. For round scones, roll out until 1 1⁄4 inch thick. Use a biscuit cutter or rim of a glass to cut. Press scraps together and reroll and cut until all dough is used up. Place on a lined baking pan or cookie sheet. Brush tops with heavy cream and sprinkle with coarse salt, if desired. Bake for about 20 minutes, until golden brown. Let cool five minutes before trying to move. Best served the same day.
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