I recently shared in Mary's Tea Room a treasure trove of Scone recipes I found in a wonderful little cookbook I'd been gifted with some time ago. I've tried several of the recipes in that little gem of a book and decided I should maybe post a few of my Favorites from that little book over here on Recipes as well. So here are several for Savory Scones that have come to be treasures in my home!! Enjoy!!
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CALZONE SCONES
from 'Simply Scones' by Leslie Werner & Barbara Albright
'These are much easier to make than the classic yeast calzones. Try them with a bowl of soup for alight lunch or dinner.'
2 c. flour
1/2 c. grated Parmesan cheese, divided
2 tsp. baking powder
1/4 tsp. dried leaf basil, crumbled
1/4 tsp. dried leaf oregano, crumbled
1/4 tsp. salt
1/8 tsp. plus a generous pinch ground black pepper
6 Tb. unsalted butter, chilled
1/3 c. milk
1 lrg. egg
1/3 c. shredded mozzarella cheese
1/4 c. ricotta cheese
1/4 c. thawed and well-drained chopped spinach (See Note)
1 egg, lightly beaten for glaze
Preheat oven to 400ºF.
In large bowl, stir together flour, 1/4 c. Parmesan cheese, baking powder, basil, oregano, salt & 1/8 tsp. pepper. Cut butter into 1/2" cubes & distribute them over the flour mixture. With pastry blender or two knives used scissors fashion, cut in butter 'til mixture resembles coarse crumbs. In small bowl, stir together milk and egg. Stir milk mixture into flour mixture and knead 'til combined.
In medium bowl, stir together mozzarella, ricotta, remaining 1/4 c. Parmesan, spinach and the generous dash of pepper.
With lightly floured hands, pat dough into 1/4" thickness on a lightly floured cutting board. Using a 2 1/2" to 3" diameter crinkled round biscuit cutter, cut out rounds from dough. Gather scraps together and repeat 'til there are 18 rounds. Place 9 of the rounds on an ungreased baking sheet. Top each round with 1 Tb. of spinach/cheese mixture and top each round with one of the remaining circles of dough.
Press edges gently to seal. Lightly b rush tops with egg. Bake for 15-17 min. or 'til lightly browned.
Remove baking sheet to wire rack and cool 5 min. Using spatula, transfer scones to wire rack to cool. These scones are best served warm.
Makes 9 scones
Note: Squeeze thawed spinach in paper towels or a clean dish towel to remove moisture.
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PESTO CHEESE SCONES
from 'Simply Scones' by Leslie Werner & Barbara Albright
"Perfect serves with minestrone soup or an Italian dinner."
2 c. flour
2 Tb. grated Parmesan cheese
1 tsp. baking powder
1/4 tsp. salt
1/3 c. unsalted butter, chilled
1/4 c. pine nuts or walnuts, divided
1/2 c. fresh basil leaves
1 Tb. olive oil
1/2 small garlic clove, minced
1 large egg
2 Tb. milk
1/2 c. shredded Provolone cheese
1 egg white mixed with 1/2 tsp. water for glaze.
Preheat oven to 375ºF. Butter a 9" diameter circle in center of baking sheet.
In large bowl stir together the flour, Parmesan cheese, baking powder, and salt. Cut butter into 1/2" cubes and distribute over flour mixture. With pastry blender or two knives used scissors fashion, cut in butter 'til mixture resembles coarse crumbs.
Place 1 Tb. pine nuts in container of food processor fitted with a steel blade. Process 'til finely chopped. Scrape nuts into small bowl. Add basil, oil, and garlic to container of food processor. Process for 20 seconds or 'til basil is finely chopped, stopping to scrape down sides of container with rubber scraper, if necessary. Scrape mixture into small bowl. Stir egg and milk into basil mixture. Add basil mixture to flour mixture and stir to combine. The dough will be sticky. With lightly flour hands, knead in Provolone cheese 'til evenly distributed. With lightly floured hands, pat dough into an 8" circle in center of prepared baking sheet.
Brush egg mixture over top and sides of dough. With serrated knife, cut into 8 wedges. Sprinkle surface of dough with remaining 3 Tb. pine nuts and press them gently into dough. Bake for 25-30 min. or 'til cake tester or toothpick inserted into center of scone comes out clean.
Remove baking sheet to wire rack to cool for 5 min. Using spatula, transfer scones to wire rack to cool. Re-cut wedges, if necessary. Serve warm or cool completely and store in airtight container in refrigerator.
Makes 8 scones
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SCONE-CRUSTED PIZZA
from 'Simply Scones' by Leslie Werner & Barbara Albright
"Beer knows no better partner! For including this recipe in a book on scones, we owe the British a royal apology -- we're sure they thought they'd never top anything related to a scone with artichoke hearts, roasted red pepper, goat cheese and olives. We'd like to think that this recipe is an example of "American ingenuity." Whatever it represents, this pizza makes a wonderful light lunch or supper. Try topping the scone base with other 'pizza' ingredients for hassle-free homemade pizza."
1 c. whole-wheat flour
1/2 c. flour
3 Tb. finely chopped walnuts
1 1/2 tsp. baking powder
1/8 tsp. salt
1/4 c. unsalted butter, chilled
1/4 c. milk
1 large egg
1 (6 oz.) jar marinated artichoke hearts
1/2 tsp. dried leaf basil, crumbled
1/4 tsp. dried leaf oregano, crumbled
1/2 c. chopped roasted red peppers
1/3 c. chopped pitted oil-cured olives or ripe olives
5 oz. goat cheese, cut into 1/2" pieces
8 oz. shredded mozzarella cheese
Preheat oven to 400ºF. Lightly butter an 11" diameter circle in center of baking sheet.
In large bowl stir together flours, walnuts, baking powder and salt. Cut butter into 1/2" cubes and distribute over flour mixture. With pastry blender or two knives used scissors fashion, cut in butter 'til mixture resembles coarse crumbs. In small bowl stir together milk and egg. Add milk mixture to flour mixture and stir to combine.
With lightly floured hands, pat dough into an 10" circle in center of prepared baking sheet.
Reserving 1 Tb. of marinade, drain artichokes (leftover marinade can be added to salad dressings). Cut the artichoke hearts into quarters. Brush the surface of dough with reserved Tb. of marinade and sprinkle with basil and oregano.
Evenly distribute artichokes, red peppers, olives and goat cheese over surface. Top with mozzarella cheese. Bake 23-25 min. 'til cheese is melted and crust is lightly browned.
Remove baking sheet to wire rack. Cool slightly and cut into 8-10 wedges.
Makes 8 - 10 slices of pizza.