Haven't done a savory one for a while

Cheddar cheese scones
3/4 cup all purpose flour
1 1/2 cup whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
1 cup grated cheddar cheese

1/2 cup sour cream
1 large egg + 1 egg yolk (reserve the extra white)
1/4 cup honey

Preheat oven to 400°F. Line a baking sheet with parchment.

Mix dry ingredients; add butter and mix until mixture resembles coarse meal. Mix in grated cheese. Using a fork, stir sour cream mixture and honey into dry mixture until dough forms (will be somewhat sticky). Roll out into a disc about 12" across, and slice into 8 wedges. Arrange on a parchment-lined baking sheet.

Brush the tops lightly with the reserved egg white and sprinkle with grated cheese and sea salt.

Bake until golden, about 20 minutes. Serve warm or at room temperature.


Oh dear g*d these are so good.

Walnut-raisin sour cream scones

I make almost all my scones using sour cream, but I'll call these sour cream scones anyway. You can substitute the honey with 1/4 cup packed brown sugar for a sweeter scone. This will create more of a dough that can be rolled and cut, as it reduces the liquid.

1 cup all purpose flour + 1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces

1/2 cup chopped walnuts
1/2 cup plumped raisins, dredged in cinnamon and sugar

2/3 cup sour cream
1/4 cup honey
1 teaspoon vanilla extract

Preheat oven to 400°F. Line a baking sheet with parchment.

Mix dry ingredients; add butter and mix until mixture resembles coarse meal. (I used frozen, grated butter this morning). To plump the raisins, put them in a microwaveable container and zap on medium for 5 minutes, then drain. (If you don't plump them, they dry out during baking.) Add the raisins and walnuts. Using a fork, stir sour cream mixture into dry mixture until dough forms (will be somewhat sticky). Form into 2 1/2 balls and flatten slightly on the parchment.

Bake until golden, about 20 minutes. Serve warm or at room temperature.

Based on apricot sour cream scones from Epicurious.

Haiku and rosemary

On a drizzly day
Mosquitos in the garden
Warm scones in the house

Rosemary Honey Scones
adapted from Savoury Honey Scones

2¼ teaspoons rosemary, finely chopped and divided
1 1/3 cups all-purpose flour
1 1/3 cups whole wheat flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon coarse salt
6 tablespoons cold butter

1/2 cup sour cream,
1/2 cup milk
¼ cup honey
1 egg

Preheat oven to 425°. In a large bowl, mix 2 teaspoons rosemary with all other dry ingredients. Cut in the butter, mixing until it has the consistency of coarse meal.

Whisk together honey, milk, sour cream, and egg. Stir this mixture into the dry ingredients until a soft dough forms. Form dough into a ball. Turn out onto a floured surface and separate the dough into 2 equal portions, pat each portion into a circle about ¾-inch thick. Cut into 8 wedges.

Separate and arrange wedges on waxed paper or baking sheet. Brush tops with a little heavy cream or melted butter and sprinkle with remaining rosemary. Place in oven and bake 10 to 12 minutes or until golden brown.