I made soup the other night and instead of serving boring old muffins, biscuits or that “warm crusty” loaf of bread I decided to play around with my scone recipe. I wanted to make a savory scone, and I wanted it to be flavorful, not boring. They had to compliment a warm mushroom based soup I was serving for dinner which meant they could not be over-powering. I did not have much on hand and was too lazy to run to the store so I used some grated Parmesan to give them texture. Then last minute I went crazy and added some fresh cracked black pepper. Perfect!
Have you tried making scones; if so, what is your favorite way to spice them up?
Savory Parmesan and Black Pepper Scones
2 cups ap flour
2 tablespoons baking powder
1/2 teaspoon salt
4 ounces unsalted butter – with at least 85% butterfat – cut into pieces
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 of 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 of whirls. Drizzle in the buttermilk just until it 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 of 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.
Place onto the baking sheet.
Bake for 20- 25 minutes, until golden.
If you enjoyed this dish, you may enjoy these others as well: