Savory Scones
User Reviews
5
Savory Scones
Description
This Savory Scones recipe uses cold butter worked into a flour base to create a crumbly dough that incorporates sharp white cheddar and chives for a fresh, savory taste. The wet mix of eggs, cream, and Dijon mustard adds richness and a slight tang that enhances the cheese and herbs. Rolling the dough into a long rectangle and cutting into triangles provides even portions that bake evenly.
Brushing the scones with egg wash and sprinkling kosher salt helps develop a browned, slightly crisp crust during baking at 375°F. The scones have a flaky texture with pockets of melted cheese and the aromatic flavor of chives, making them suitable as a snack, side, or breakfast treat.
To work with sticky dough, chilling it before rolling helps manage handling. Avoid overmixing to preserve flakiness. Variations with different cheeses can alter flavor and texture. Serving warm maximizes flavor and texture experience.
Ingredients
For the Scones:
- 2 cups flour
- ½ tsp table salt
- 1 TB baking powder
- 5 TB butter very cold, cut into small pieces
- 1 cup cheddar cheese freshly-grated and lightly packed, extra-sharp, white
- 2 TB chives freshly chopped
- 2 egg large
- ⅓ cup heavy cream
- 1 TB Dijon mustard rounded tablespoon
For the Egg Wash:
- 1 egg beaten in a small bowl
Instructions
- Preheat oven to 375F with rack on lower middle position. Line a large baking sheet with parchment or silicone liner and set aside.
- In a bowl, whisk together the flour, salt, and baking powder. Using clean fingers, work in cold pieces of butter into the dough to make a crumbly mixture. Work in the shredded cheese and chives lightly, just to incorporate.
- In a separate bowl, whisk together the eggs, cream, and mustard until incorporated. Stir wet mixture into the dry ingredients, stirring just until dough is fully combined and a bit sticky; don’t over-mix.
- Flour a large board and roll out the dough into approx 20" x 4" rectangle. Cut rectangle into even squares, and then cut each square in half to make triangles. Brush tops with egg wash and sprinkle with a bit of kosher salt on top.
- Place scones on lined baking sheet, 1 inch apart. Bake 13-15 min for smaller scones or 20-23 minutes for larger scones, just until lightly golden brown on top. Serve warm for best results. Can also be stored airtight at room temp for 24 hours.
Notes
- If the dough feels too sticky to handle, chill it in the refrigerator for about 30 minutes before rolling out.
- Mix dry and wet ingredients only until combined; slight lumps remaining in the dough are acceptable and help maintain tenderness.
- Experiment with different sharp cheeses to vary the flavor profile as desired.
- The scones bake best when served warm, which highlights their flaky texture and melted cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Calories | 235kcal | 12% |
| Carbohydrates | 20g | 7% |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 84mg | 28% |
| Sodium | 400mg | 17% |
| Potassium | 67mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 0.4g | 1% |
| Vitamin A | 503IU | 10% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 170mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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