Magazine article Sunset

These Are Savory Scones

Magazine article Sunset

These Are Savory Scones

Article excerpt

These are savory scones Unlike most scones, these biscuit wedges offer robust and sovory flavors instead of sweetnes. Packed with herbs, chilies and cheese, or with oats and seeds, they make excellent companions to soups, salads, and hearty entrees.

They're easy to make. Simply mix together dry ingredients; add butter, eggs, and milk; knead dough lightly, and shape. A food processor is even quicker--but take care to avoid overmixing.

To store scones: When cool, wrap the rounds airtight and hold at room temperature up to 1 day, or freeze to store longer. To reheat, unwrap scones (thaw wrapped, if frozen) and place on a 12- by 15-inch baking sheet. Bake in a 350[degrees] oven until warm, 8 to 10 minutes.

Chili Cheese Scones

2 cups all-purpose flour 1/2 cup yellow cornmeal 1 tablespoon baking powder 1 to 2 teaspoons crushed dried hot red chilies 1/2 teaspoon ground cumin 1/4 cup (1/8 lb.) butter or margarine, cut into 1/2-inch pieces 1/4 pound cheddar cheese 2 large eggs 1/2 cup milk

In a food processor or large bowl, whirl or mix flour, cornmeal, baking powder, chilies, and cumin until combined. Add butter; whirl or rub with your fingers until coarse crumbs form. If using a food processor, cut cheese into 1-inch chunks and whirl until shredded; otherwise, shred cheese and stir into flour mixture.

Beat eggs and milk to blend; set aside 2 tablespoons of the mixture. Add remainder to flour mixture and whirl or stir just until evenly mointened. …

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