Savory scones
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Savory scones
  Savory    Scones  
Last updated 6/12/2012 1:22:18 AM. Recipe ID 54864. Report a problem with this recipe.
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      Title: Savory scones
 Categories: Breads
      Yield: 12 Scones
 
  2 3/4 c  All-purpose flour
      4 ts Baking powder
    3/4 ts Salt
    1/4 ts Baking soda
    1/2 c  Unsalted butter cut into
           16 pieces
      1 c  Buttermilk
 
  1. Preheat oven to 400 degrees. 2. Combine flour, baking powder, salt
  and baking soda in food processor. Pulse once or twice to combine.
  Add butter. Pulse 10 to 12 times or until mixture resembles fresh
  bread crumbs. (You can use pastry blender to cut butter into flour if
  you don't have a food processor.) 3. Transfer mixture to large bowl.
  Add 1 cup buttermilk, stirring quickly to combine. If mixture is too
  dry, add more buttermilk, 1 tablespoon at a time, until dough holds
  together and is slightly stringy and crumbly. Turn out onto lightly
  floured surface. Knead 6 to 7 times (do not knead more than that or
  scones will become tough). 4. Divide dough in half. With floured
  hands, press each half into 9x4-inch rectangle. With short side
  facing you, fold into thirds like a business letter. Press each
  portion into 6 to 7-inch circle; place on ungreased baking sheet. Cut
  each circle into 6 equal wedges; pull wedges slightly apart. Brush
  tops with remaining buttermilk. Let stand 10 minutes. 5. Bake in 400
  degree oven for 20 minutes, or until tops are lightly browned. Remove
  and serve warm.
  
  Ham and Sage Scones: Add 4 ounces cubed boiled ham and 1 teaspoon
  dried sage with butter. Pulse 10 to 12 times until ham pieces are no
  larger than grains of rice. Instead of pressing dough into circles,
  press each half into 7 1/2-inch square. Cut each into 8 squares.
  
  Cheddar Cheese Scones: Add 4 ounces cubed Cheddar and 1/4 to 1/2
  teaspoon cayenne pepper along with butter. Process 10 to 12 times
  until cheese pieces are no larger than dried peas. After brushing
  tops with buttermilk, sprinkle with sesame seeds, using about 2
  teaspoons total.
  
  Rosemary and Black Olive Scones: After dividing dough in half,
  scatter 1/2 teaspoon crumbled dried rosemary and 1/4 cup chopped
  kalamata olives (about 10 olives) over each batch of dough before it
  is folded into thirds.
 




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Recipe ID 54864 (Apr 03, 2005)

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