My daughter Emma went to a kids cooking camp over Spring Break and made scones... I had them growing up in England all the time, but they were sweet with strawberry jam and clotted cream. Today I made them savory, with shallots, rosemary, cheddar cheese and lemon zest. The flavor combination is delicious!
with shallots, rosemary, cheddar cheese and lemon zest
- 2 1/2 C flour
- 1 T baking powder
- 1/2 t salt
- 1/3 C butter, chilled and cubed
- 1 small shallot, minced
- 2 T fresh rosemary, minced
- 1/2 C Irish cheddar cheese, grated
- zest of 1 lemon
- black pepper to taste
- 1 C milk
Directions: Preheat oven to 425 degrees F. I use the silpat non-stick mat on top of my cookie sheet. In a large bowl, combine flour, baking powder and salt. Cut in butter with your hands or pastry blender until it resembles wet sand. Add shallots, rosemary, cheese, lemon zest and pepper. Mix in incorporate and then add the milk, stirring until just mixed through.
Turn dough out onto floured board and press into a rectangle, about 1 inch thick. Cut into triangles and place on silpat lined baking sheet. Bake for 15 minutes or until lightly browned.
It looks so good and yummy!
Savory scones would be a good breakfast treat, too. Your scones look gorgeous.
I love scones, especially savory versions as they go with just about anything. I can imagine having these with a nice bowl of warm soup or a light salad, yum!
I love those English, strawberry jam scones - with some tea... yummmmm!
I should give these savory ones a try and see if they measure up! Yours look perfect.
Hi Stacey - I vote for the savory variety! They sound delicious!
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