Savory Scones

Jennifer H


These are perfect little savory bites for an appetizer table or, if you make them a little bigger, to have with soup. Different herbs will yield different flavors, so be creative with your mix! For this example, I used fresh basil, rosemary and oregano out of my garden. Dried herbs would also be great.

Adapted from Bunny. Eats. Design.

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Makes 32


30 Min


15 Min




3 c
all purpose flour (you will also flour your cutting area)
6 tsp
baking powder
1/4 tsp
6 1/2 Tbsp
pepperoni stick, chopped into bits
2 Tbsp
fresh basil, chopped
2 Tbsp
fresh oregano, chopped
1 Tbsp
fresh rosemary, chopped
2 Tbsp
grated parmsean
1/2 c
cheese (finely grated - use the small holes)
sweet onion, finely chopped
1 c
milk, plus 2 tablespoons for brushing

Directions Step-By-Step

Preheat oven to 425 degrees. Sift flour, baking powder and salt into a bowl. Cut butter into small cubes. Use a pastry cutter to mix into the flour until the butter is in small crumb-size pieces.
Add the pepperoni, onion, herbs and cheese. Mix with a fork to cover with the flour. Pour in the milk and using a spatula, fold the milk into the flour, bringing the flour up from the bottom and into the milk just until incorporated.
Place the dough onto a well-floured surface. Using your fingers, press the dough out until it is a little less than 1". Use a 2" biscuit cutter and push straight down onto the dough - don't twist - and pull straight up. The edges of the scones should look "rough" - these layers are what will separate to give you the puff.
Spray a cookie sheet with non-stick spray. Transfer scones to the cookie sheet. Brush with milk. Re-roll dough, press out and cut until all dough is used. Bake until the scones are nicely browned - my oven took 15 minutes. If you opt for a larger sized biscuit cutter, adjust to a longer baking time. Serve warm or at room temperature.

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