These are so amazing savory scones with veggies!! I might have put in too much zucchini so they were more like savory delicious amazing cookies!
• 3 tablespoons baking powder • 1 1/2 teaspoons salt • 1 teaspoon freshly ground black pepper • 1 teaspoon fresh thyme leaves • 3 1/4 cups unbleached all-purpose flour, plus more for surface • 3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes and chilled • 1 cup heavy cream, plus more for brushing • 2 medium zucchini, coarsely grated, excess liquid squeezed out with a kitchen towel • 6 ounces Gruyère, cut into 1/4-inch pieces • Flaky sea salt for sprinkling
Preheat oven to 350˚F. Combine baking powder, sugar, kosher salt, pepper, thyme, and 3 1/4 cups flour in the bowl of a food processor. Pulse several times. Add the chilled butter and pulse until the size of small peas. Transfer the mixture to a large bowl. Pour in the cream and mix gently with a wooden spoon to distribute evenly. Add the zucchini and Gruyère and mix into the dough just to distribute. Using your hands, gently knead the mixture until the dough comes together. The less you work the dough, the more tender the scones will be. This dough will be somewhat drier than most scone recipes, but the zucchini will release additional moisture during baking.
Turn the dough out onto a lightly floured surface and pat into a 2-inch thick disk. Place a sheet of plastic wrap on top of the dough and roll out to a 1-inch thick disk. Punch out scones with the biscuit cutter (it helps to brush the inside of the cutter with oil to help release the scones); place on a parchment-lined baking sheet, spacing about 2-inches apart. Brush tops with cream and sprinkle with flaky sea salt (if storing unbaked scones in freezer, wait to finish with the cream and salt until baking).
Bake scones, rotating baking sheet halfway through, until golden brown, 30-40 minutes. Transfer to a wire rack to cool.
This recipe comes from Bon Appetite. What could be better than a nice cup of tea and pumpkin scone on a fall morning?
½ c sugar
2 tsp baking powder
1 TBSP pumpkin pie spice
½ tsp salt
¼ tsp baking soda
2 c flour, plus more for surface
¾ c chilled unsalted butter
½ cup chopped dried cranberries or chocolate chips
1 large egg
1 c canned pure pumpkin
1/2 c buttermilk, plus more for brushing
2 TBSP course sugar
Whisk sugar, baking powder, pumpkin pie spice, salt, baking soda, and 2 c flour in a large bowl. Using the large holes on a box grater, grate in butter, tossing to coat in dry ingredients as you go; toss in cranberries. Mix in egg, pumpkin, and 1/2 c buttermilk.
Transfer dough to a lightly floured surface and pat into a 1½”-thick disk. Cut into 8 wedges; transfer to a parchment-lined baking sheet.
Freeze until firm, 25–30 minutes.
Preheat oven to 400°. Brush scones with buttermilk and sprinkle with raw sugar. Bake until golden brown, 25–30 minutes.
I am more of a savory person when it comes to breakfast, and these savory scones hit the spot. I shredded the cheese and chopped the bacon in the processor to save time.
5 slices bacon, cooked crispy
2 c flour, plus more for the work surface
2 tsp baking powder
1 c finely grated Asiago or Gruyere cheese, plus more for sprinkling if you please
1/4 tsp salt
1/4 tsp pepper
1/2 c unsalted butter, cold, cut into chunks
1 large egg
3/4 c buttermilk
Preheat the oven to 400°F (204°C) and position a rack in the middle of the oven. Line a rimmed baking sheet with parchment paper.
In a food processor, dump the flour, baking powder, cheese, bacon, salt, and pepper and pulse briefly to mix. Add the butter and pulse until the mixture looks like coarse meal.
In a small bowl, whisk together the egg and cream or milk until blended. Pour the egg mixture into the processor and pulse just until the dough beginsp to pull away from the sides of the bowl and come together into a ball. The dough will be quite sticky.
Turn the dough onto a lightly floured work surface. Gently knead several time, then bring the dough together into a ball. Using a lightly floured rolling pin, roll out the dough to 1⁄2 inch thickness. Using a pastry cutter, cut into triangles or use a floured cup to cut into circles. Repeat with remaining dough. Space the scones evenly on the prepared baking sheet. Sprinkle the tops of the scones with additional cheese.
Bake until the scones are golden, 12 to 15 minutes. Transfer to a wire rack and let cool slightly before serving.