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

How To:

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:

Dana Treat Savory Scones

Farm Girl Savory Cheese and Scallion Scones

Lara Ferroni Savory Cream Scones

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