savory scones

hi guys! if you follow me on instagram (or twitter, or are my friend on facebook) you've probably seen photos of various savory scones popping up here and there. of all the food photos that flood my feed, these get the most comments and recipe requests, and i live to serve, so! here we go - my basic savory scone recipe. it's highly adaptable - i've made everything from bacon, egg and cheese, to duck confit and arugula, to today's beet, goat cheese and rosemary.

     

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savory scones
yields 9 scones

1 1/2 cups AP flour
1/2 cup plus 2 T bread flour
1 T baking powder
1 T sugar
1 1/2 t salt
2 oz butter, cut into cubes and chilled
~ 1 cup fillings of your choice - chopped, cooked veggies, cheese, cooked meats, etc
enough cream to bring it together as a dough (approx. two cups, depending on the fillings you use)

1 egg, beaten with salt
cream
salt & pepper (or whatever you care to top them with)

dump the flours, powder, sugar and salt into the bowl of a food processor; pulse, then add the butter and pulse until the chunks are pea-sized throughout the mixture. dump into a big mixing bowl, then add the fillings and use your hands to coat them all in the dough; add cream, and gently mix with your hands just until it comes together as a biscuity dough.

dust a bit of flour on your work surface, and dump the dough out; pat it into a large square, about an inch high, and cut it into 9 pieces. place on a sheet pan; brush with the egg/cream mixture and top with salt and pepper, an herb, a small veggie, or whatever you care to - i try to use an item in the scone to help identify it.

bake at 350 for 15 - 20 minutes or so, until golden brown and a tester inserted comes out clean. cool for a few minutes and enjoy!

have fun with the fillings - just pay attention to the dough, and be careful not to add too much butter or cream - if i use a lot of bacon, for example, and use the rendered fat in the scones, i cut back on the butter.

enjoy!

xo audrey