Savory Scones

Ingredient list

The basic recipe has simple ingredients, and from there you can customize the savory part to your liking. I will post the substitutions you can make at the end of this post and in the Notes section of the recipe card.

Basic recipe

• Unsalted butter: scones are buttery and the flavor comes through, so the better the butter, the better the result.
• Sour cream and milk: they are the liquid ingredients of the recipe
• Baking powder: it's an essential ingredient for this recipe, used as leavener to help the scones rise, so make sure it isn't expired.
• All-purpose flour: or mix bread and cake flour (depending on the country, that's what you'll find).
• Salt: I like to use kosher salt when baking. But regular table salt works just fine.

Add-ins

• Cheese: my favorites are white cheddar and gouda. I used to make these savory scones with parmesan and they are also good, but saltier. Other sharp cheese work, like gruyere, fontina, and asiago.
• Chives: they add a unique flavor that is magic together with cheese. So I always use them. Scallions or green onions also work well.
• Pepper, paprika: freshly ground black pepper is a must for me. And smoked paprika whenever I have some around, especially merken, a condiment from Chile that is phenomenal. Ground chili also works if you like a spicy kick.

How to make savory scones

First part

It includes mixing the dry ingredients (flour, salt, and baking powder) with the butter which should always be very cold, and cut into small pieces.

• By hand: I make scones this way because it's something I love. The key thing is not to overwork the dough as it will start to melt the cold butter (which should remain that way) and that is not good if we want a nicely risen, soft scone. But I have been making them for decades.
• Pastry cutter: it's an alternative if you don't want to use your hands. You cut the butter into the flour with a pastry cutter (also called pastry blender) in a large bowl (don't use a small one as it will be more constricting and difficult to work). This way you avoid the messy butter and have little chance of touching it too much with warm hands.
• Food processor: you can use this gadget to make the first part of the flour mixture, just before adding the wet ingredients. The key here is to use on/off quick pulses, just enough to cut the butter and integrate the dry ingredients. You don't want to process the whole thing and make a dough. Not at all! So you might want to try this method if you don't have much success with doughs (they end up being tough because you overwork them).

Second part

For this recipe, they are cold milk and sour cream.

• Milk: use whole milk for best results. The scones will be richer and taste better.
• Sour cream: it has to be used cold, so I like to mix it with a spatula or fork in the bowl before transferring the whole shaggy dough to the counter and forming the scones. You can also use cream cheese if that's all you have.
• Heavy cream: I have used only cream instead of milk and sour cream with good results. But remember that they will be way richer and denser and lose some of their fluffy texture. I like it when making very small, bite-sized scones.

Add-ins

• Cheese: the way you grate the cheese is important. I recommend a box grater, a large-holed Microplane (don't use a small-holed one because it will be clumpy), or a food processor, which is my favorite.
• Chives: you can chop them however you want. Green onions can also be used and they add a fabulous flavor also. Chop them small.
• Sun-dried tomatoes: this is another ingredient that works really well with cheese and chives or green onions. Make sure they are drained and chopped small. Two tablespoons should be enough.
• Bacon: make sure it's cut into small bites and crisp before adding it. Two or three tablespoons is a good amount to add.

Shaping the dough

A clean, smooth work surface is essential for the last step of this recipe, forming the shaggy dough into a nice rectangle, smooth enough to cut. The key here is not overworking it. I know I repeat this a lot, but it's important that it stays as cold as possible.

Handle the dough as little as possible. It'll be floury when you dump it onto the counter, but it will come together as you fold it onto itself. Help yourself with a bench or dough scraper, if possible.

The scone dough will come together eventually. Don't knead it, and don't fold it until it's completely smooth. It's fine to have floury patches and be irregular.

Cutting and baking

• Forming the scones: I use a round, smooth cookie cutter, usually 2 inches in diameter (image below). But you can make triangles (make a disc with the dough and cut wedges) or squares.
• Parchment paper: I don't normally use one, but you can. I find that they don't stick to my baking sheets.
• Topping: you can brush the tops with melted butter or use an egg wash (a mixture of egg with water/milk) before baking them. It will add a shiny golden crust and works great for traditional scone recipes, but I find that it's too much for this recipe. Also, on top of the butter or egg wash, you can sprinkle some extra grated parmesan cheese for an over-the-top scone.

What do you eat with savory scones?

Eat them with eggs for breakfast or brunch, with a green salad for a light lunch, or with a hearty stew or soup on cold days. My favorite is eating them plain, warm from the oven because they're irresistible.

How do I get scones to rise and be fluffy?

Don't overwork the dough, preheat the oven, and don't forget the baking powder! Read the whole recipe first, follow the instructions in the recipe and the Notes in the recipe card and you will find all the secrets to making great scones.

Why are my scones hard?

You most probably worked the dough too much and it was not cold when it went into the oven. This is a crucial step. You can read the 3 secrets to great scones above in the post.

What happens if you put too much baking powder in scones?

They can rise too quickly and then collapse, and have a funny taste, almost bitter. Follow the recipe (this and others) and you should be fine. And check that the baking powder is fresh as it will be more active.

What is the best chemical rising agent for scones?

Baking powder, no doubt. Though you can achieve some results with baking soda, they will probably not be great as the acidic balance will be off and it will not rise properly and have a metallic taste. Personally, I don't recommend making scones if you don't have baking powder.

How to store scones

• Room temperature: I highly recommend eating them warm from the oven. If there are leftovers, store them in an airtight container for a day (two at the most). And always warm them before eating, for about 10 minutes at medium temperature (350°F/180°C). It makes all the difference in flavor and they will get some of that tenderness and richness back.
• Freezer: one of the most wonderful things is that they can be frozen raw, already formed. So you can make a big batch, cut them, put them on trays and freeze them. Once frozen, transfer to a freezer bag, container or use plastic wrap, so the tray doesn't occupy freezer space. As they are frozen solid, they can be piled together. This way, you can bake them to order! Directly from the freezer into the hot oven following the recipe. They might need to bake for a few more minutes.

Serving

• Brunch and high tea: this is a savory scone recipe so they are great for brunch and high afternoon tea (similar to a brunch but happening late afternoon and replacing dinner). Serve them with sour cream or deli meats and cheese.
• Sandwiches: you can make small sandwiches with some cold meats or slices of tomato and basil or arugula.
• Warm with soft cheese: I like to split them and add a small dollop of soft cheese, such as goat or even cream cheese.