Savory Scones

This is a really fun scone recipe! You can toss in whatever you feel like or whatever you have on hand. You can make substitutions in the recipe if you want and just be creative! This recipe is out of one of my favorite cookbooks - The Guy Can't Cook by Cinda Chavich. In the cookbook, Cinda's comments regarding this recipe are as follows:

...scones are loaded with savory stuff, from roasted red peppers and
spinach to fresh herbs. The combinations are infinite - so get creative. They're
great split, toasted, and topped with poached eggs, or simply to grab for a
portable breakfast."

And the plus side of this recipe - you'll be noshing on delicious scones within 35-40 minutes! Doesn't get any better than that! :)

Savory Scones
Recipe from The Guy Can't Cook, p. 65


  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 1/2 tsp salt (omit or decrease this if using salty ingredients like feta, bacon, proscuitto)
  • 2 tbsp baking powder
  • 1/2 cup unsalted butter, chilled and cut into cubes
  • 1/2 to 3/4 cup finely chopped savory stuff (roasted red peppers, carmelized onion, roasted garlic, finely chopped spinach, chopped steamed broccoli, crumbled bacon, slivered proscuitto, etc.)
  • 1 green onion minced
  • 1 tbsp chopped fresh herbs (dill, basil, oregano, or thyme)
  • 1 cup shredded or crumbled cheese (aged cheddar, feta, gruyere, gouda, or blue cheese)
  • 1/3 to 1/2 cup half-and-half cream or buttermilk (use plain yogurt in a pinch)
  • poppy seeds or sesame seeds


  1. Preheat the oven to 350F.
  2. In a food processor, combine the flours, salt, baking powder, and butter. Pulse until the mixture resembles coarse crumbs, then transfer to a bowl.
  3. Sitr in savory vegetables and/or meat into the dry ingredients along with the green onion, herbs, and cheese. Add just enough cream to make a soft dough (the amount you add will depend on how wet the vegetable mixture is), and stir with a fork until until the dough forms. Don't work the dough too much, the less you handle it, the flakier your scones will be. Turn the dough out onto a lightly floured surface and gently pat the dough onto and 8-inch square about 1 1/2 inches thick. Cut into four 4-inch squares. Slice each square crosswise to make 8 triangular scones. Set the scones on a baking sheet lined with parchment paper. Using a pastry brust, lightly brush the tops with extra cream and sprinkle with seeds.
  4. Bake for 20-25 minutes or until golden. Transfer to a cooling rack for a short time. Serve warm with butter or plain cream cheese. Makes 8 scones.
One more tip from Cinda:

"Think about complementary and classic combinations for the scones (red pepper
with oregano and cheddar cheese; spinach with dill and feta; proscuitto with
chopped olives, basil, and parmesan; cooked and crumbled italian sausage with
carmelized onions; or just get creative)."
I used bacon, cheddar cheese and chives. Hubby & sister loved these and eagerly devoured them. :) These are easy to whip up on a Sunday morning to go with your coffee instead of going to the coffee shop to buy them or as a snack to go in your lunch. Happy Baking my Friends!

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