Savory Scones

So, one morning a few weeks ago, I woke up thinking about savory scones.
Like how scrumptious would a cheesy, vegetable filled scone be slathered in butter or dipped in soup? Yes, these are the things that wake me up in the morning.

Feeling ambitious, I knew I wanted to make one batch of dough, but three flavors of scones. The benefit of scone dough is that is comes together super easily; and is by nature very simple, so it takes on flavors beautifully.

I wouldn’t be me if I didn’t try to “health” it up a little bit with almond milk, non-fat yogurt and whole wheat pastry dough….and then un-health it up by adding tons of cheese. Balance, people, it’s what we preach here.

So with one batch of dough we’re making three varieties:
Herbed Goat Cheese and Green Onion
Tomato Garlic, & Parmesan

Shaved Brussels Sprouts with Gouda

IMG_8099This going to be fun.                                                   

Savory Scones:
Tomato, Garlic & Parmesan
Shaved Brussels Sprouts & Gouda
Herbed Goat Cheese & Scallion
Adapted from Saveur

Basic Dough:
3-1/4 c. Whole Wheat Pastry Flour
8 tbs (1 stick) butter, slightly softened, diced into small cubes
1/4 c. Sugar
2 tsp Cream of Tartar
1 tsp salt
1 tsp baking soda
1 c. Unsweetened Almond Milk
1 c. Non-fat Greek Yogurt
1 beaten egg + 2 tbs water for egg wash (optional)
Flavor Varieties below

Directions
Heat oven to 450°. In a large bowl, stir together flour, sugar, cream of tartar, baking soda, and salt. Work the butter into the flour mixture with your hands until pea-sized crumbs form. Stir in the milk and yogurt until the dough comes together.

Divide the dough ball into three separate pieces. On a floured surface, work one of each of flavor varieties into each dough ball until the ingredients are thoroughly incorporated.

Roll out each dough ball into a long rectangle, about 1″ thick. Slice into even wedge-shaped pieces.  Carefully transfer pieces to a Silpat sheet or a lightly greased baking sheet. Lightly brush with egg wash. I didn’t use one and I was missing patina that scones get with a little wash, don’t be like me. Egg wash.
IMG_8105                                  IMG_8103
Bake for 30 minutes until golden brown.

IMG_8107Slather with butter or cream cheese and devour warm.

Or dip into soup….IMG_8115
Just get them into your face as soon as you can.

Tomato Garlic & Parmesan:
1 Roma Tomato, diced ~ 1 clove garlic, minced  ~ 1/4 c. shaved Parmesan cheese
In a greased skillet, saute tomato and garlic together until soft, allow to cool, stir in cheese.

Shaved Brussels Sprouts & Gouda
1 oz Gouda cheese, shredded ~ 1/2 onion, diced ~ 1/2c. shaved Brussels Sprouts
In a greased skillet, saute onion and brussels sprouts until soft, allow to cool. Stir in cheese.

Herbed Goat Cheese & Green Onion
2 stalks green onion, trimmed and chopped (green/white parts) ~ 2 oz herbed goat cheese
Cube goat cheese when cold. Toss the green onions and cheese cubes together.

 

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