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Savory Scones

40 mins

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.

RATING:
PREP: 20 mins
SERVINGS: 12
COOK: 20 mins
SKILL LEVEL: Medium
Ingredients

2 to 2 1/2 cups all-purpose flour

1 Tbsp baking powder

1 tsp salt

4 oz cold butter, cut into 1/4" cubes

4 oz (about 2 cups) shredded sharp cheddar cheese

1/2 cup PEARLS Chopped Black Olives

2 Tbsp fresh chives, chopped

OPTIONAL: 6 oz thin cut bacon, cooked and crumbled

1 cup whole milk or half & half

1 large egg

Egg glaze:
1 egg

2 Tbsp milk or half & half

 

Cooking Instructions

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.)
Preheat the oven to 400°.

Combine 2 cups flour, baking powder, and salt in a large bowl.

Add butter. Use a pastry cutter (or your hands) to crumble ingredients into pea-sized bits.

Add cheddar cheese, olives and chives (and optional bacon crumbles). Toss gently with a fork or spatula until combined.

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.)

Divide the dough in half. Then, on a floured surface, gently pat each half into a circle that is 3/4 to 1-inch thick and about
inches across. (To make small squares, which are great party-sized appetizers, form into squares about 3/4 to 1-inch thick.)

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.

Beat the remaining egg and 2 Tbsp milk or half and half together lightly with a fork for the glaze.

Brush the tops and sides of the scones with the egg glaze. Bake for 18-20 minutes, or until golden brown.

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.

PEARLS PRODUCTS IN THIS RECIPE

Black Pitted
Chopped

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