Savory scones are biscuit-like scones made without sugar and flavored with ingredients like cheese, herbs, jalapeños, or bacon. They're tender, crumbly, and perfect for pairing with scrambled eggs and bacon or serving them alongside baked eggs.
They are also delicious when enjoyed on their own as a satisfying snack. And for a touch of sweetness, spread them with a dollop of honey butter or strawberry jam.
How to Make Savory Scones
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 400°F (200°C)-line one 21''x 15.10'' x 1'' Rimmed baking sheet with parchment paper and set aside. In a large mixing bowl, whisk to combine the all-purpose flour, baking powder, salt, and sugar.
Add the cold pieces of butter. Use your fingers to rub the cold butter into the dry ingredients until you achieve coarse crumbs with pea-sized clumps of butter within. Alternatively, you can use a pastry blender.
Add savory add-ins: If you prefer, you can choose to make these scones plain without any savory fillings. However, if you'd like to add some savory flavors, now is the time to get creative.
Toss in grated cheese, chopped dried tomatoes, cooked and crumbled bacon, or any other savory fillings you desire. Mix the add-ins into the dry ingredients and butter until they are evenly distributed. Feel free to customize the scones to your taste. In a separate bowl, combine the cold heavy cream and milk.
Gradually add the wet mixture to the dry mixture, folding until the dough just comes together. It may be a bit crumbly, but that's okay. Be careful not to overwork the dough, as this can result in tough scones.
Dump the dough out onto a very well-floured surface. Sprinkle a little more flour over the dough to prevent sticking. Flour your hands and knead gently into a ball. Press the dough into a circle approximately 1 inch thick, adding a little flour as needed to prevent sticking to the working surface.
Cut the circle of scone dough into 12 triangle-shaped pieces using a bench scraper or a long, sharp knife. Carefully wiggle the slices to loosen them from the surface, making it easier to lift them.
Using a bench scraper or your hands, gently lift each slice and place it onto the prepared baking sheets, leaving some space between each scone. Chill the scones in the freezer for 20 to 25 minutes before baking. Meanwhile, preheat the oven to 400ºF.
Once chilled, lightly brush the tops of the scones with cream. Bake the scones for 20 to 25 minutes, rotating the pans halfway through, until the tops are lightly browned and the insides are fully baked.
Remove the savory scones from the oven and allow them to cool for 15 minutes on the cookie sheet, then transfer them to a cooling rack to cool completely.
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Recipe
Easy Savory Scones
Equipment
- (1) 21''x 15.10'' x 1'' Rimmed baking sheet
Ingredients
- 500 g (4 cups) all-purpose flour, spooned and leveled off with a knife
- 1 tablespoon sugar
- 2 tablespoons non-aluminum baking powder , leveled off with a knife
- 1-½ teaspoons kosher salt
- 226 g (2 sticks) cold unsalted butter, cut into very small pieces , for extra buttery scones, you can include an additional stick of unsalted butter.
- 1 cup cold milk
- 1 cup cold heavy cream , plus for brushing
Instructions
- Preheat the oven to 400°F (200°C)-line one 21''x 15.10'' x 1'' Rimmed baking sheet with parchment paper and set aside. In a large mixing bowl, whisk to combine the all-purpose flour, baking powder, salt, and sugar. Add the cold pieces of butter. Use your fingers to rub the cold butter into the dry ingredients until you achieve coarse crumbs with pea-sized clumps of butter within. Alternatively, you can use a pastry blender.
- Add savory add-ins: If you prefer, you can choose to make these scones plain without any savory fillings. However, if you'd like to add some savory flavors, now is the time to get creative. Toss in grated cheese, chopped dried tomatoes, cooked and crumbled bacon, or any other savory fillings you desire. Mix the add-ins into the dry ingredients and butter until they are evenly distributed. Feel free to customize the scones according to your taste preferences.
- In a separate bowl, combine the cold heavy cream and milk. Gradually add the wet mixture to the dry mixture, folding until the dough just comes together. It may be a bit crumbly, but that's okay. Be careful not to overwork the dough, as this can result in tough scones. Dump the dough out onto a very well-floured surface. Sprinkle a little more flour over the dough to prevent sticking. Flour your hands and knead gently into a ball. Press the dough into a circle approximately 1 inch thick, adding a little flour as needed to prevent sticking to the working surface.
- Cut the circle of scone dough into 12 tringle-shaped pieces using a bench scraper or a long sharp knife. Carefully wiggle the slices to loosen them from the surface, making it easier to lift them. Using a bench scraper or your hands, gently lift each slice and place them onto the prepared baking sheets, leaving some space between each scone. Chill the scones in the freezer for 20 to 25 minutes before baking.
- Meanwhile, preheat the oven to 400ºF. Once chilled, lightly brush the tops of the scones with cream. Bake the scones for 20 to 25 minutes, rotating the pans halfway through, until the tops are lightly browned, and the insides are fully baked. Remove the savory scones from the oven and allow them to cool for 15 minutes on the cookie sheet, then transfer them to a cooling rack to cool completely.
Watch how to make it
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
