Instarecipe: Sweet and Savory Scones

Wow! I got hit by the storm of requests for this recipe basically in every single social media. You were so curious and responsive, so I couldn’t say no.

You found a pretty good deal if you stumbled upon this recipe surfing the internet because today I’m going to explain how to make scones both sweet and savory.

I used to eat scones for breakfast almost every single morning while studying in the UK. I know that typically they are served sweet with butter and jam, but the scones that I’m most used to are savory and made with fresh parmesan and chives.

Serving size:

7-9 scones for each recipe

Ingredients for savory scones:

  • 1 cup of flour
  • 1,5 tsp of baking powder
  • 3 tbsp of parmesan
  • 1 bunch of chives chopped
  • 2 pinches of salt
  • 0,5 of an egg
  • about 50 ml of whole milk
  • 3 tbsp of butter softened
  • 1 egg to eggwash

Ingredients for sweet scones:

  • 1 cup of flour
  • 1,5 tsp of baking powder
  • 0,5 cup berries
  • 2 tbs of caster sugar
  • 1 pinch of salt
  • 0,5 of an egg
  • about 50 ml of whole milk
  • 3 tbsp of butter softened
  • 1 egg to eggwash

Method:

The preparation method for both scones is the same, just make sure to roll them out to the same size.

Preheat oven to 250C/480F.

Combine all dry ingredients first. By dry ingredients I mean flour, salt, baking powder. Parmesan and chives for savory and berries and sugar for sweet.

Rub the butter into the dry ingredients. I would not recommend using a blender because the butter can easily melt under the influence of fast rotating blade and turn the mixture into mush.

Combine 0,5 egg with milk and add it to the dry ingredients. Mix well until the dough comes together.

If it feels too sticky, add one or two handfuls of flour. If it’s too dry add milk.

Now, put some oil into your hands and start rolling medium sized balls.

Place them all on a baking sheet, egg wash and bake for 10-15 minutes.

Serve with butter, your favorite jam and eat it plain with some coffee or tea.

Enjoy!

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