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.
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 or Early California Sliced Black Ripe 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.
