Savory Scones. Add all the dry ingredients into a large bowl and stir to combine. Grate the frozen butter into the dry ingredients. Savory scones are a wonderful side dish to serve with dinner, as an appetizer, served with soup, or as a savory snack at teatime.
Rich and tasty savory brunch scones, bursting with cooked ham, juicy cranberries, sun-dried tomatoes, green onions and Cheddar cheese. Red pepper flakes add a hint of spice. As for cheese, use any kind of hard cheese you prefer. You can have Savory Scones using 5 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Savory Scones
- You need 2 cups of flour.
- It’s 1 tsp of baking powder.
- Prepare 1 tsp of salt.
- It’s 75 g of butter.
- Prepare 2/3 cup of milk.
Easy Cheese and Garlic Scones A buttery-rich scone is nothing more than a glorified biscuit made even more delicious with our sweet and savory Southern twists. These fluffy treats pair exceptionally well with a cup of joe or tea. Famously known for their crumbly exterior and soft interior, these baked goods are oh-so-irresistible. Sweet or savory scones can be made ahead and frozen.
Savory Scones step by step
- Mix flour, salt and baking powder.
- Cut butter in small cubes and add to the mix. Butter has to be cold and firm.
- Mix butter into flour with fork/knife, until you get a sandy consistency..
- Quickly add milk and mix with minimum kneading, just enough to form a soft dough. You can do a final mix with a wooden spoon to make it all come together better, before putting your hands in; this way you minimizing melting the butter with your warm hands..
- Cut scones (3/4 inch high) and put on buttered tray.
- Bake 12 mins in high temperature (200 C) oven. Let rest/cool down 5 mins covered with a kitchen cloth..
Savory Scones A hybrid between traditional sweet scones and salty, buttery biscuits, this all-purpose dough is ideal for all sorts of savory fillings. From gruyere, onions, and mushrooms to gouda. Brush the scones with a bit of cream; this will help their crust brown. Remove them from the oven, and cool right on the pan. Serve warm, or at room temperature.