recipe rec: savory scones

[psocoptera]

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.

Comments

[fiddledragon.livejournal.com]

Oooo! I have to try these; thanks for posting the recipe!

[psocoptera.livejournal.com]

Huh, do you eat the cheese? I think in my head you have been tagged as non-cheese-atarian.

[fiddledragon.livejournal.com]

I'm very picky about my cheese, but there is some that I'm extremely fond of, including Parmesan. Ben doesn't like cheese, so I don't tend to cook with it when he's around.

[irilyth]

Yum! Save me some? :^)

[psocoptera.livejournal.com]

Only a few got eaten, so, yes, lots for you!

[cereph.livejournal.com]

these sound really good, especially with the olives and capers. I'll have to make some too :)

[psocoptera.livejournal.com]

Possibly it was uncool for me to bring something with olives, which some people dislike, to a potluck, but everyone else put blueberries and raisins in their baked goods, which *I* dislike, so, hey, I stand by the olives. ::grin::

[cereph.livejournal.com]

I would think enough people would like olives you wouldn't have a problem, but some might not like the capers. Did people like them?

I made them this weekend and they are delicious! The only "problem" I encountered is that when I tried to cut it into wedges before baking, it just kind of stuck back together, so I wasn't too sure about the purpose of this step. Maybe makes it easier to cut after baking?

[psocoptera.livejournal.com]

When I bake them, I cut them on the counter where I've patted out the dough and then lay out the wedges on the cookie sheet, spaced out as you would cookies or rolls or whatever. I think I would be worried that left all together it wouldn't really bake through, but if it's working for you then I guess that's not a problem! (Plus I guess there's no raw egg here to worry about in gooshy middles.) Yay scones!

[cereph.livejournal.com]

ah, that makes sense, though my dough was really really sticky. It turned out almost more like a focaccia bread than a scone, which was still really tasty, so maybe I had too much moisture, or it could be that I couldn't find my measuring spoons, and had to estimate on the baking powder and salt, and probably went on the high end as opposed to the low end.

The important thing is that they were yummy :)

[mst3kforall.livejournal.com]

That recipe sounds tasty; thanks for posting.