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Jen's Savory Scones

Savory scones

 

1 C rice flour

1 C spelt flour

1 C pastry flour

1 C goat yogurt

1 ½ tsp baking powder

½ tsp baking soda

pinch of salt

1 egg

½ C goat butter

½ large onion, carmelized

½ C goat cheddar, cut into cubes

½ C dried pears, cut small

 

 

Gluten free savory scones

 

1 ½ C rice flour

1 ½ C corn flour

1 C whole milk yogurt

1 ½ tsp baking powder

½ tsp baking soda

salt

1 egg

 ½ C butter

½ large onion carmelized

½ cup sharp cheddar

dried pears

 

The process is the same for any scone –

Preparing to bake. Grease a 9-inch pie pan (preferably not glass). Preheat the oven to 350°.

Mix the dry ingredients.

Add the pieces of butter. Put the entire mixing bowl into the freezer for 15 minutes.

Mixing the liquids. While the bowl is chilling, combine the yogurt, and egg. Whisk them together well.

Mix the dry ingredients
with the butter until the pieces of butter are the size of lima beans.

Slowly, pour the wet mixture into the flour-butter mixture and combine. As soon as the dough comes together — with loose flour remaining on the bottom of the bowl — turn off the mixer.

Form the scones
. Turn over the dough with your hands. It will be a bit wet, with the loose flour at the bottom. Gently, turn the dough in the loose flour until all the flour is mixed in. Do not over-mix. You want to keep the buttery layers in the dough.

Dump the dough onto the baking sheet (or in the pie pan). Pat the dough into a 7-inch circle about 1 inch thick. Cut the circle of dough into 8 wedges. Put the dough into the freezer for 15 minutes.

Bake the scones. Slide the dough into the oven. Bake until the entire circle of dough is golden brown and firm to the touch, about 50 minutes. Allow the scones to cool on a wire rack for 30 minutes, then slice the wedges.

Serve.  Makes 8 scones.

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