I love a savory breakfast. While I'm still a big fan of sweet breakfast as well, sometimes you don't want to start your day off feeling weighed down, as if you just ate a big dinner and dessert. That's why these scones are great. Easy to throw together in less than half an hour, delicious warm from the oven, they work for a leisurely breakfast at home or a quick grab-and-run on your way out the door. They are also ridiculously difficult to screw up, which I adore, because I am rubbish at baking. No, seriously. I love to cook, but I cook by intuition and never measure anything, ever. With baking, you have to measure and be very precise, or bad things happen. That level of finesse is a challenge for me. Luckily, this recipe is simple and has turned out well every time I have made them!
I like to experiment with the ingredients I add to these scones. The recipe is super basic and has been used in my family for years. Lighter and not as flaky as traditional scones, the recipe can also be used to make biscuits. Some of our favorite mix-ins to the basic recipe over the year have been: chocolate chips and cranberries, pumpkin puree and cinnamon, and cheddar and garlic. The great thing about this recipe is that you can add in pretty much limitless combinations of either savory and sweet ingredients, and they will come out tasting amazing every time.
For these scones, I used pine nuts that I had toasted in advance, and a leftover end of gruyere cheese from the steak I made for my boyfriend last week. The cheese was subtle, and the pine nuts become soft and plump when they are baked. I ate two of them for breakfast today. : )
This basic scone recipe is also easy to make in to partial batches (I only made a third of a batch today, since they were just for me). The full recipe would make about 10 large scones, or about 20 small scones, with some variance depending on ingredients you add in.
3 Cups of All Purpose Flour 1 1/2 Cups of Milk 1/4 Cup of Sugar if making savory scones, 3/4 Cup of Sugar for sweet scones 3/4 Cup of Butter 1 Tablespoon of Baking Powder 1/2 Teaspoon of Baking Soda 1/2 Teaspoon of Salt (I add in a little more for savory scones)
For my Toasted Pine Nut and Gruyere Scones, also add 1 Cup of Grated Gruyere, 1/4 Cup of Toasted Pine Nuts, and 1 Tablespoon of Crushed Rosemary.
Mix all the dried ingredients together. Cut the butter into small pieces and work into the flour mixture until the pieces are smaller than a pea, and are mixed throughout the dough. Add in the milk and any wet ingredients, and mix with a spoon until well combined.
Depending on what ingredients you are adding in to the mix, you may have to adjust the amount of milk used. When we make pumpkin scones, the amount of milk required drops to about a cup, due to the moisture in the pumpkin puree. If using a wet mix-in, I suggested adding that in first, and then adding the milk in slowly until you have the right consistency. Make sure you add any dry ingredients (cinnamon, rosemary, lavendar, etc.) to the dry portion of the mixture, and any wet or chunky ingredients (pumpkin puree, chocolate chips, pine nuts, etc.) in with the milk, so that everything mixes together properly.
The dough should be wet, but not liquid. Think of the consistency of a pizza dough, maybe a bit more wet. You will be scooping it onto a baking sheet with a spoon, no kneading necessary.
Place your scone mixture on a greased baking sheet by dropping spoonfuls about an inch apart. You can make them any size; sometimes I use about a tablespoon's worth for a bite sized scone, or a large scoopful for a hearty scone. They don't grow much in size as they bake, since there is no yeast, so the size you put on the baking sheet is about the size they will turn out.
Bake in a 375 degree oven for about 12 minutes for small scones, and about 15 minutes for large scones. The tops become golden brown when they are done, and if you poke one, the dough shouldn't move much.
Pull them out and let them cool just enough to be edible, and enjoy!
I'd love to hear from you if you make these scones! What ingredients did you mix in? Thanks for stopping by!
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