28 April 2009

i have a recipe for you...

yes, i have already shown you this photo, but i didn't tell you what they were...or did i? i didn't give you the recipe, that i know for sure. and i just remade these the other night and they were (again) so delicious that i decided to bring the photo out again and tell you about these amazing things. they are savory scones. i'm so enamored with this recipe because it is both simple in ingredients and scrumptious in taste. i've been using molly's scone recipe in her new book and trading the sweetness for savory ingredients. that's what i love about the recipe, she says to add whatver you want, so one brunch i made them with frozen cherries with sugar on top and then a week later i made them with chedar and green onion with salt on top. that's what these are. the ones in the photo above are made from fresh ground wheat flour that i made at frog hill farm. i liked the flavor so much that i used half wheat flour in this last batch. i also added parmesan to the mix and used the chives from my garden in stead of green onions. i also cut them even smaller so they would feed a lot of people. but it didn't do much good because once i set these scones out at work, they were gone! also, i think the big punch in these savory scones is the black pepper i added. it gives just enough spice and boldness and it blends perfectly with the cheesy cheddar flavor.

cheddar green-onion savory scones
adapted from molly wizenberg's scottish scones

2 cups flour (i think it tastes best with 1c wheat and 1cup white. the wheat gives a great heartiness to it and adds a lot of flavor)
2 tsp baking powder
1/2 tsp salt

1/2 stick (4tbsp) butter, cubed and chilled

1 cup grated cheddar cheese
1/4 cup grated parmesean cheese
1 cup chopped green onions or chives
lots and lots of fresh ground pepper

1/2 cup milk
1 egg

preheat oven to 425 degrees. whisk together flour, baking powder and salt. add butter and with you hands squish and combine the flour with butter until you get pea sized lumps. add cheese, green onions and pepper (this would be the point, if these were sweet where you would add your fruit and 3tbs sugar). stir to combine.

in another small bowl whisk together milk and egg. pour wet into dry and stir with wooden spoon until just combined. (molly says it's okay if there is flour at the bottom of the bowl and i love that she is so reassuring!)

dump dough out onto floured surface and knead about 12 times (no more). roll into a circle, 1/2 inch thick and cut into 8 or 16. with a splash of milk in a cup, glaze the tops of scones and sprinkle kosher salt and finely grated parmesean on top. place on parchment papered baking pan and bake for 12-14 minutes until golden brown on top. cool and serve.

i'm telling you, these are the most delicious things! for breakfast, lunch or snack, the wheat flour makes them filling and the combination of cheese and herb is so savory an mouth-watering. i am ready to experiment with different cheese-herb combinations. gruyere and rosemary? sundried tomato and oregano?

be sure to visit noddyboom for more recipe swaps.



  1. Savoury scones -- I absolutely love the idea!!

  2. Anna you're killing me - I love, love scones!! I will definitely make these - thanks. Perfect photo/composition.

  3. i'm so glad you guys like it! really, they are out of this world.

  4. These look delicious! I must make them this weekend! Don't you just love Molly's book! I can't get over it. She is amazing!

  5. This is great! I was meaning to make Ina Garten's cheddar cheese scones from her "Back to Basics" cookbook & wondered if I could add chives or green onions, too. You confirmed that it's a good combination and I'm ready to round up my ingredients for an afternoon of scone making!


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