I made a soup the other night and instead of boring old muffins, biscuits or that “warm crusty” loaf of bread I decided to play around with my scone recipe (which I have never shared as of yet). I wanted them to be flavorful, not boring. I wanted them to compliment a warm mushroom based soup I was serving for dinner so they could not be over-powering. I did not have much on hand and did not want to run to the store so I used some grated Parmesan to give them texture and last minute I added some fresh cracked black pepper. Perfect!
Have you tried making scones; if so, what is your favorite way to spice them up?
Recipe: Savory Parmesan and Black Pepper Scones
2 cups ap flour
2 tablespoons baking powder
1/2 teaspoon salt
6 tablespoons butter cut into small pieces, I like to use Kerry Gold for scones
3/4 cup buttermilk
1/4 cup grated Parmesan cheese
1/4 teaspoon fresh cracked black pepper, more or less upon your taste-buds
Heat over to 350. Line a baking sheet with parchment paper or a silpat. In a food processor, add the flour, salt and baking powder, give it a whirl just to combine the ingredients. Feed the butter into the food processor a couple pieces at a time, while it is running. Continue to do so until all the butter is added and the mixture is crumbly. Add the cheese and pepper, give a couple whirls. Drizzle in the buttermilk just until is comes together. It will be a little crumbly but when you knead with your hands it will come together. On a floured service, knead the dough for a couple minutes, to bring together. Form into a ball and roll into a circle that is 3/4″ – 1″ high, cut the circle as you would be cutting a pie, you should have 6 – 8 sections, depending on the size you like. I go for 8. Put onto the baking sheet. Bake for 20- 25 minutes, until golden. Serve. Eat.
If you enjoyed this dish, you may enjoy these others as well:
She cooks. He devours. Culinary capers in an urban kitchen in West Oakland. Other half of Chez Us can be found @laudalino on Twitter. 
Oh, how PERFECT to serve with soups! Thanks for a lovely recipe.
Wow, those are a great option to accompany soup and sound really easy. I’m going to have to try them soon.
Yum! I love that flavor combination. Now that I have made savory and eaten my share, I have to say I like them better than sweet. And perfect with soup.
I made these tonight and they were wonderful! Fantastic aroma and super easy too. I didn’t have any buttermilk so I substituted milk plus a couple of tablespoons of yogurt and it worked just fine.
I served them with my roasted potato-leek soup garnished with home cured bacon.
Thanks for the great recipe!
My favorite scones to make at home are a buttermilk based recipe like yours – but rather than savory they’re slightly sweet with crystallized ginger. So, you have that cool of the buttermilk and the heat of the ginger – a very nice combination.