Get Baked: Savory Scones

What’s better than your aunt’s homemade scone recipe? Okay, maybe your grandma’s but for the purpose of this post the answer is NOTHING. The only way this could be better is if your aunt actually made them for you. This recipe is really simple, the apparent catch is trying not to burn them, which I obviously did. What’s so great about scones is that you can pretty much add whatever you want in them! I made broccoli, tomato, spinach and cheese scones.

Savory Scones

this is not actually a picture of my scones

Ingredients

2 c. flour
2 ½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1/3 c. butter
1 ½ c. grated cheddar cheese
1 c. plain yogurt or cottage cheese
broccoli
tomatoes
spinach

spinach scone mix

1. Preheat the oven to 425 F.

2. Combine flour, baking powder, baking soda, and salt in a bowl.

3. Add in butter and mix it in well (If you don’t have a pastry blender like me you can use your hands).

4. Stir in the cheese.

5. Add the yogurt or cottage cheese and mix well. It shouldn’t be too sticky, nor too dry and hard.

6. Add in additional ingredients such as steamed broccoli, tomatoes, herbes, etc. Can also had in ham, bacon, or savory herbes. Stir.

6. Form a ball and pat it into a circle or square or whatever shape you want, on an ungreased baking pan/sheet.

7. Bake till golden, about 15 minutes.

alright, i burned some of them

Emily Choo started as an intern with Autostraddle when she was 18 years old. She's now 10 years older and lives in Toronto with her partner and cat. The defining moment of her career was when Riese said this about her: " I think Emily Choo is a very bright, 'poetically inclined' girl who pays attention to everything and knows almost everything (the point of stuff, how to read, how beautiful things feel, how scary things feel, etc.) but doesn't believe/accept/realize yet that she knows almost everything." She still doesn't believe she knows anything, so, thank you, Riese, for that.

Emily has written 124 articles for us.

9 Comments

  1. Yesterday I made vegan carrot cake from some weird recipe on the web that didn’t call for oil or any sort of egg substitute because I didn’t have those things. I didn’t have the stuff to make the cream cheese frosting to salvage this weird sort of cake, so I decided I’d run to the store today and get some, but here it is at 5:20 and there is no frosting and I’ve eaten half the cake already. I don’t even know if it tastes good anymore or if I’m just accustomed at this point.

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