Not too crazy about these. However, I don’t know if I dislike them because they’re savory as opposed to sweet or they’re just not good. For what it’s worth, my mom described them as “Like pizza without the sauce.” Not exactly a thumbs down, but not exactly a ringing endorsement either (keep in mind, she prefers sweet as well). At the very least, I got to learn the difference between scones and biscuits. Turns out, biscuits tend to be lighter and don’t use any sugar. Well, that’s what the Internet has told me, anyway.
I plan on foisting these on a co-worker in the morning to get her take. She’s made her preference for savory known on many occasion, so she’ll be a better judge. Updates to come…
INGREDIENTS (slightly modified from EatingWell)
- 2 cups all purpose flour plus 2 tablespoons
- 3/4 cup whole wheat flour
- 1 tablespoon plus 1 teaspoon baking powder
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 5 tablespoons cold, unsalted butter cut into 1/2″ pieces
- 1/2 cup shredded asiago cheese
- 1/3 chopped sun dried tomatoes
- 1/4 cup fresh thyme (1 tablespoon dried can be used if, ya know, you’re lazy)
- 1 cup buttermilk (or 4 1/2 teaspoons vinegar plus enough skim milk to make 1 cup)
- 1 egg
- In a large mixing bowl, whisk together dry ingredients.
- Using your hands (or a pastry blender if you have one) work butter into flour mixture.
- Mix in cheese, tomatoes, and thyme until it’s evenly distributed.
- Whisk together egg and milk. Add to flour mixture and stir until just combined.
- Dump mixture on a lightly floured surface, sprinkle top with tablespoon of flour and knead 4 – 6 times until dough begins to come together.
- Wrap in plastic and refrigerate for 1 hour.
- Preheat oven to 400 degrees.
- Remove dough from refrigerator and, on a surface dusted with flour flatten into a disk about 1/2″ – 3/4″.
- Using a 2 1/2″ biscuit cutter, cut yoself some circles.* There’s going to be leftover dough. Most people consider this waste. I say, use it to make some more scones! Your co-workers/friends/church group won’t care. I ended up with 14 using this method.
- Place on baking sheet lined with parchment paper and bake for 18 – 22 minutes.
- Remove from oven and allow to completely cool.
- Bring ’em to the office and get points with the co-worker who prefers savory over sweet.
*I was getting bored of the ol’ triangle shaped scone, that’s the only reason I broke out the biscuit cutter. If you’re a stickler for tradition, simply divide the dough in two prior to refrigeration then cut your flattened disks pizza style before throwin’ ’em in the oven. You’ll end up with 16.