Savory Parmesan and Black Pepper Scones

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?

 

 

If you enjoyed this dish, you may enjoy these others as well:

Dana Treat Savory Scones

Farm Girl Savory Cheese and Scallion Scones

Lara Ferroni Savory Cream Scones

Comments

  1. Oh, how PERFECT to serve with soups! Thanks for a lovely recipe.

  2. Wow, those are a great option to accompany soup and sound really easy. I’m going to have to try them soon.

  3. 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.

  4. 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!

  5. 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.

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