A savoury version of the traditional scone, these are perfect accompaniments to a bowl of hearty soup. The recipe can be adapted for many varieties of cheese, with or without the addition of fresh herbs. This is the simplest version, featuring a sharp cheddar.
A savoury scone, perfect with a bowl of soup or plate of scrambled eggs.
- 225 g (8 oz) all-purpose flour
- 10 ml (2 tsp) baking powder
- pinch of salt
- 55 g (2 oz or 4 tbsp) butter
- 50 g (2 oz) sharp Cheddar, grated
- 175 ml (6 fl oz) milk
- Pre-heat the oven to 400°F or 375°F Convection. Place parchment paper on a baking sheet.
- In a medium bowl, whisk together the flour, baking powder and salt. Cut in the butter with a pastry cutter or rub it into the flour mixture with your fingers. Stir in the cheese.
- Add the milk to the dry ingredients and mix to form a soft dough.
- Turn the dough onto a floured work surface and knead very lightly. Pat into a round about 2.5 cm or 1” thick. Cut out 10 rounds using a 2” biscuit cutter or juice glass. You may need to do this in a couple of stages, kneading together the rest of the dough and cutting out more scones to use up all the dough. Brush the tops of the scones with a little milk.
- Bake for 12–15 minutes until well risen and golden. Cool on a wire rack.
Adapted from BBC Good Eats
I do enjoy savories! Nice recipe, Helen. Thanks for US measure ments, I forgot the metric system shortly after learning it in 1975 since USA never changed over. Made these for noontime meal Saturday. Had your frittata with these instead of usual egg omelets & toast. Nice change of pace on winter day. I work evenings till 11pm so ” lunch” is first meal of our day.
My kitchen weight scale can be moved from g to oz at the touch of a button. Helps me cope with whatever a recipe throws at me, though I do prefer g for precision.
I used lid of cookie jar to cut round scones, 6 large scones.