These are my first attempt at a savory scone and they were perfect! Not too dry but not too mushy and muffin like either. I think you could customize these very easily too your taste. Maybe add some ham, try different herbs and mix up the cheeses. I used a Barefoot Contessa recipe from Food Network, cut it in half and added a few of my own tweaks.
- 2 cups plus 1 tablespoon flour, divided
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 and 1/2 sticks cold unsalted butter, diced
- 2 extra-large eggs, beaten lightly
- 1/2 cup cold heavy cream
- 4 oz. extra-sharp yellow Cheddar, grated
- 1/4 cup minced fresh dill
- 1 egg beaten with 1 tablespoon milk, for egg wash
Preheat the oven to 400 degrees F.
Combine flour, the baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and cream and quickly add them to the flour-and-butter mixture. Combine until just blended. Toss together the cheese, dill, and 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated.
Now you have 2 options.
Use a Scone Pan
I used the Williams Sonoma mini scone pan. Just spray your pan with cooking spray. spoon in dough and press down lightly until about 1/2 full, brush with egg wash and bake for about 18-20 minutes.
Roll the dough
Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and dill are well distributed. Roll the dough 3/4-inch thick. Cut into 4-inch squares and then in half diagonally to make triangles. Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.