Recipe: Savory Scones
These are something I make occasionally on weekends, as inspiration strikes; they are a fun way to make a favorite dish into a portable, handheld form. I’ve made red flannel hash, green eggs and ham, bacon and cheddar, and biscuits and gravy versions of these scones, and they are all delicious! They are definitely best warm from the oven, but they’ll keep in an airtight container at room temperature for a day or two — just pop them in a warm oven for a few minutes and they’ll be as good as new. —Audrey Leary, Blackberry River Baking Co.
Yields 9 scones
1 1/2 cups all-purpose 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 (approximately two cups, depending on the fillings you use)
1 egg, beaten with salt
Salt and 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. Transfer to 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. (Hint: I try to use an item in the scone to help identify it.)
Bake at 350 degrees 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.