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Savory Parmesan and Black Pepper Scones

Savory Parmesan and Black Pepper Scones

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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?

Recipe: 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 will enjoy these too:

Dana Treat Savory Scones

Farm Girl Savory Cheese and Scallion Scones

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Denise Michaels - Adventurous Foodie

Tuesday 26th of October 2010

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.


Monday 25th of October 2010

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!


Tuesday 19th of October 2010

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.


Tuesday 19th of October 2010

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


Tuesday 19th of October 2010

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