Easy Savory Scones
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5.0
3 reviews
Excellent
Easy Savory Scones
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Looking for a savory treat that's both easy to make and bursting with buttery flavor? Look no further than our Easy Savory Scones recipe! With its irresistible combination of savory goodness and simple preparation, this recipe is sure to become a favorite.
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Ingredients
- 500 g (4 cups) all-purpose flour, spooned and leveled off with a knife
- 1 tablespoon sugar
- 2 tablespoons non-Aluminum baking powder , leveled off with a knife
- 1-½ teaspoons kosher salt
- 226 g (2 sticks) cold unsalted butter, cut into very small pieces , for extra buttery scones, you can include an additional stick of unsalted butter.
- 1 cup cold milk
- 1 cup cold heavy cream , plus for brushing
Instructions
- Preheat the oven to 400°F (200°C)—line one 21''x 15.10'' x 1'' Rimmed baking sheet with parchment paper and set aside. In a large mixing bowl, whisk to combine the all-purpose flour, baking powder, salt, and sugar. Add the cold pieces of butter. Use your fingers to rub the cold butter into the dry ingredients until you achieve coarse crumbs with pea-sized clumps of butter within. Alternatively, you can use a pastry blender.
- Add savory add-ins: If you prefer, you can choose to make these scones plain without any savory fillings. However, if you'd like to add some savory flavors, now is the time to get creative. Toss in grated cheese, chopped dried tomatoes, cooked and crumbled bacon, or any other savory fillings you desire. Mix the add-ins into the dry ingredients and butter until they are evenly distributed. Feel free to customize the scones according to your taste preferences.
- In a separate bowl, combine the cold heavy cream and milk. Gradually add the wet mixture to the dry mixture, folding until the dough just comes together. It may be a bit crumbly, but that's okay. Be careful not to overwork the dough, as this can result in tough scones. Dump the dough out onto a very well-floured surface. Sprinkle a little more flour over the dough to prevent sticking. Flour your hands and knead gently into a ball. Press the dough into a circle approximately 1 inch thick, adding a little flour as needed to prevent sticking to the working surface.
- Cut the circle of scone dough into 12 tringle-shaped pieces using a bench scraper or a long sharp knife. Carefully wiggle the slices to loosen them from the surface, making it easier to lift them. Using a bench scraper or your hands, gently lift each slice and place them onto the prepared baking sheets, leaving some space between each scone. Chill the scones in the freezer for 20 to 25 minutes before baking.
- Meanwhile, preheat the oven to 400ºF. Once chilled, lightly brush the tops of the scones with cream. Bake the scones for 20 to 25 minutes, rotating the pans halfway through, until the tops are lightly browned, and the insides are fully baked. Remove the savory scones from the oven and allow them to cool for 15 minutes on the cookie sheet, then transfer them to a cooling rack to cool completely.
Equipments used:
Notes
- How to Store & Re-Heat
- To store your Savory Scones, allow them to cool completely after baking, then place them in an airtight container. They will keep at room temperature for up to 3 days or in the refrigerator for up to 5 days. Bring the scones to room temperature before serving or warm them by placing a scone on a microwave-safe plate and heating on medium power for about 10 seconds. Avoid overheating to prevent dryness.
- How to Make-Ahead
- Savory Scones can be made a day ahead—store in the refrigerator for up to 5 days. Reheat in a warm oven for 5-8 minutes. Unbaked Orange Scones can be made a day ahead and kept covered in the fridge overnight. Bake directly from frozen, as directed in the recipe, but add 1 to 2 extra minutes to the baking time.
- How to Freeze
- Savory Scones can be frozen for up to 3 months. To freeze Scones before baking, make the scones according to the recipe; place the raw scones on a baking sheet, let them freeze until solid, then place them in a freezer-safe bag and press out as much air as possible.
- Bake directly from frozen, as directed in the recipe, but add 1 to 2 extra minutes to the baking time. To freeze Savory Scones after baking, let them cool completely and store them in a freezer-safe airtight container or bag for up to 3 months. Before serving, remove the scones from the container and let them come to room temperature; warm them up in the microwave if desired. For the best result, I highly recommend that you freeze them before baking.
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User Reviews
Overall Rating
5.0
3 reviews
Excellent
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