savory scones

Name: Savory Scones
Prep time: 30 min
Cook time: 15 min
Cuisine: American
Ingredients: 3 cup(s) all purpose flour (you will also flour your cutting area); 6 teaspoon(s) baking powder; 1/4 teaspoon(s) salt; 6 1/2 tablespoon(s) butter; 1 - pepperoni stick, chopped into bits; 2 tablespoon(s) fresh basil, chopped; 2 tablespoon(s) fresh oregano, chopped; 1 tablespoon(s) fresh rosemary, chopped; 2 tablespoon(s) grated parmsean; 1/2 cup(s) cheese (finely grated - use the small holes); 1/4 - sweet onion, finely chopped; 1 cup(s) milk, plus 2 tablespoons for brushing

(1 RATING)

70 Pinches 5 Photos

Jennifer R

Portland, OR

Updated on Aug 17, 2013

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.

Rate

prep time 30 Min

cook time 15 Min

method Bake

yield Makes 32

Ingredients

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

How To Make savory scones

Step 1

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.

Step 2

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.
Step 3

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.
Step 4

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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