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Scones are easy to make and, oh, so hearty and satisfying. These underrated baked goods are extremely versatile, too! Unlike sweet scones, savory scones aren't just for breakfast. They're a delightful accompaniment to soup and salad and make delicious finger sandwiches or passed appetizers. If you want to go the breakfast route, mix with bacon and serve alongside scrambled eggs to make an extra special weekend brunch.
While scones are traditionally cut into wedges, we find that square-shaped scones are ideal for finger sandwiches. Either way, they're delicious any way you serve them.
To make mini sandwiches, split square scones in half when cool and fill with sliced turkey, ham or roasted veggies like red peppers or eggplant and arrange on your favorite serving platter. Add a bowl filled with Pearls or Early California olives and a sprig of fresh herbs and you're ready to entertain.
For brunch, bake scones with an added hit of bacon. Just mix cooked, crumbled bacon into the recipe below. As the scones are cooling, prepare scrambled eggs. Or, instead of adding bacon to the recipe itself, make a batch of crispy bacon for warm bacon-and-egg breakfast sandwiches that your family will love!
Heat and Eat
For a quick lunch in minutes, bake the scones ahead of time and freeze until you need them. Simply reheat for 5 minutes in a 350 degree oven and serve with your favorite can of soup.
Cheddar, Chive and Black Olive Scones
Makes one dozen 3½-inch triangular scones or 18 2-inch squares.
Ingredients:2 to 2 ½ cups all-purpose flour
2 Tbsp milk or half & half
1. Line two heavy-duty baking sheets with parchment paper. (If you've never baked with parchment paper, you'll be amazed at the beautiful baking results and easy clean-up. Look for it by the foil wrap in the grocery store.)
2. Preheat the oven to 400°.
3. Combine 2 cups flour, baking powder, and salt in a large bowl.
4. Add butter. Use a pastry cutter (or your hands) to crumble ingredients into pea-sized bits.
5. Add cheddar cheese, olives and chives (and optional bacon crumbles). Toss gently with a fork or spatula until combined.
6. In a small bowl or large measuring cup, beat milk or half and half and egg with a fork until well combined, then gently fold into the dry ingredients, mixing lightly with a rubber spatula until a soft dough forms. (Add up to 1/2 cup additional flour if the dough is too sticky.)
7. Divide the dough in half. Then, on a floured surface, gently pat each half into a circle that is ¾ to 1-inch thick and about 6 inches across. (To make small squares, which are great party-sized appetizers, form into squares about ¾ to 1-inch thick.)
8. With a sharp knife dipped in flour, cut the circles into 6 wedges each -- or, if making squares, into nine equal squares each. Place the scones on the baking sheets.
9. Beat the remaining egg and 2 Tbsp milk or half and half together lightly with a fork for the glaze.
10. Brush the tops and sides of the scones with the egg glaze. Bake for 18-20 minutes, or until golden brown.
11. Cool on a wire rack. Serve warm. To save for later, let the scones cool completely and refrigerate or freeze in a heavy zipper bag or airtight container.