Savory Scones 18Dec09
First off, I apologize for the recent lack of posts. Between the holidays creeping in and starting a new job, I feel like I barely have enough time to make tea! Luckily, this new job has a longstanding tradition of employees hosting a breakfast every Friday. This Friday is my turn!
I decided to make something simple yet jam packed with flavor. I would have liked to make one of my fritittas but it would be a little difficult transporting my cast iron to work! So I bring you, breakfast in one bite! Savory scones as a wholesome breakfast sandwich alternative. Well I can’t take credit for it, I got the idea from this little coffee shop I used to go to every morning in Sydney. I have been craving this for months but I finally have a good excuse to make a few batches.
You can really experiment with the ingredients but my all time favorite is tomato, basil and feta. Spinach and Swiss is a close second. I decided to make the tomato, basil, feta and a bacon, cheddar and green onion for the meat eaters. I’m much more of a savory person so this is my perfect breakfast all in one little scone. I hope the people at work like them as much as I do!
2 cups of all-purpose flour
1 tablespoon of baking powder
1 1/2 teaspoon of salt
1 1/2 sticks of cold butter, cubed
3/4 cup of crumbed feta
3/4 cup of quartered cherry tomatoes
1/2 cup of grated Parmesan
1/2 cup of basil, thinly sliced
1/2 cup of buttermilk
1 cold large egg
whole milk for brushing
Preheat oven to 425°F or 210°C
Step 1: Mix the dry stuff and prep the fillings!
In a large mixing bowl, mix together the flour, baking powder, and salt. Set aside for later. Chop your cherry tomatoes, slice your basil leaves and grate your cheese.
Step 2: Mix some more!
Now add in the cubed butter to your flour mixture. Crumble the butter up with your hands until you have a coarse meal. Now add in the Parmesan cheese, feta, tomatoes and basil to the flour mixture and mix together with your hands. Whisk together the buttermilk and the egg. Make a well in the middle of the bowl and pour in the buttermilk and egg mixture. Use a fork to fold together the mixture and be careful not to over mix!
Step 3: Bake!
Line a muffin tray with muffin trays or parchment paper cut into squares. Scoop in about 2 large tablespoons of the dough or until about 3/4 full. Brush the tops of the dough with whole milk and pop in the oven for 20 minutes. The top will be golden brown and the center flaky. Set on a cooling rack to cool completely before storing but it’s best to serve them warm!
So the menu for the breakfast contains these savory scones, the bacon, cheddar and green onion version, biscuits with butter, plain scones with jam, yogurt and fresh fruit, and juice or tea. Mmmm can’t wait!