recipe rec: savory scones
Adapted from A Good Day For Soup, in the toppings and sides section.
I love this recipe because it's fast and easy and yet produces a home-made baked good, but one that gets its kick from salt and fat rather than sugar. I'm bringing these to Junie's preschool family breakfast tomorrow where we've been told not to bring sweet stuff. (Preschool, btw, is going really well. Every time I drop her off and she's not crying it's like this ray of sunshine beaming down on my morning.)
Scones:
1 cup white flour + 1 cup whole-wheat flour (or all white flour if you prefer, whatever)
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup grated/shredded Parmesan cheese (did you know that Parmesan freezes well? so you can buy a tub of shredded Parmesan and save little baggies of it in the freezer)
some seasonings and stuff you want to throw in there. the original recipe suggests 1/2 teaspoon dried oregano and 1/2 cup chopped sundried tomatoes. My batch tonight had a teaspoon of dried basil, a small handful of chopped up kalamata olives, and maybe a tablespoon of capers. Other things I've liked include a little black pepper and fresh thyme. Probably whatever you think sounds good will be.
1 1/4 cups heavy cream or 1 cup milk plus 2-3 tablespoons melted butter if like me you never have cream on hand.
Oven to 425 degF. Mix everything except the cream/milk. Mix in milk. Should turn into dough. Knead a few times until it's less lumpy. Pat into a 10-inch circle, cut into wedges, and bake on an ungreased cookie sheet (I often use parchment paper) for about 15 minutes.
I love this recipe because it's fast and easy and yet produces a home-made baked good, but one that gets its kick from salt and fat rather than sugar. I'm bringing these to Junie's preschool family breakfast tomorrow where we've been told not to bring sweet stuff. (Preschool, btw, is going really well. Every time I drop her off and she's not crying it's like this ray of sunshine beaming down on my morning.)
Scones:
1 cup white flour + 1 cup whole-wheat flour (or all white flour if you prefer, whatever)
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup grated/shredded Parmesan cheese (did you know that Parmesan freezes well? so you can buy a tub of shredded Parmesan and save little baggies of it in the freezer)
some seasonings and stuff you want to throw in there. the original recipe suggests 1/2 teaspoon dried oregano and 1/2 cup chopped sundried tomatoes. My batch tonight had a teaspoon of dried basil, a small handful of chopped up kalamata olives, and maybe a tablespoon of capers. Other things I've liked include a little black pepper and fresh thyme. Probably whatever you think sounds good will be.
1 1/4 cups heavy cream or 1 cup milk plus 2-3 tablespoons melted butter if like me you never have cream on hand.
Oven to 425 degF. Mix everything except the cream/milk. Mix in milk. Should turn into dough. Knead a few times until it's less lumpy. Pat into a 10-inch circle, cut into wedges, and bake on an ungreased cookie sheet (I often use parchment paper) for about 15 minutes.