Saturday, July 11, 2009

Herb and Cheddar Savory Scones

I think my savory scones turned out better than my sweet ones; they also look better in the smaller 1.5" diameter hors d'oeuvres size.

Herb & Cheddar Scones

- 1.5 cups AP Flour
- 1/2 Tbsp baking powder
- 2-3 tsp salt
- 2-3 tsp pepper
- 1/2 stick butter
- 5 oz. shredded cheddar
- 1/8 cup minced parsley
- 1/8 cup minced basil
- 1/8 cup minced chives
- 1/3 cup evaporated milk (in lieu of heavy cream)

  1. Mix together flour, baking powder, salt, pepper.
  2. Cut butter into small pieces, mix into flour with hands into resembling a coarse meal.
  3. Next add cheddar, parsley, and basil.
  4. Add in condensed milk, about 1/3 cup, or as much as is needed for the dough to come together. Don't want the dough to be too sticky and wet.
  5. While minimizing handling of the dough, stamp out 1.5" diameter rounds. The dough should make 15 such rounds.
  6. Brush top of each scone with milk wash.
  7. Sprinkle with more salt and pepper.
  8. Top with a small apple slice or wrap with bacon for that extra savory touch.
  9. Bake at 400 degrees F for about 12 minutes.
  10. Enjoy fresh, or the day after.

Scones about to go into the oven; they have just been brushed with a milk wash, and topped with an apple slice.


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