Savory breakfast scones are the best breakfast for a busy morning! Light, fluffy, and a great grab-and-go alternative.
It’s been a couple of months and I still haven’t had any luck finding a new job in Seattle. I am starting to feel like no one wants to hire me! I am not one to really complain too much, but I am aching for a new environment. I am a city girl. I want action and adventure everywhere. The New Jersian suburbs just ain’t doing it for me.
You might not believe it when I say this, but I’ve never been a huge fan of sweets in the morning. I like the occasional waffle stack or muffin or something with shocking amounts of chocolate on it/in it/all around it, but most of the time, my body craves something a little more savory and hearty, and of course, full of carbs. As such. I’ve always been a huge fan of savory breakfast scones. Prosciutto and cheese? Yes, please! Bacon and cheddar? You betta! Spinach and swiss? Can’t miss! Sorry. I’m done now. And thank you if you kept reading through that. I can’t promise I won’t do it again. Savory scones are basically meals embedded inside buttery bread that you can just grab and eat on your way out the door. It’s one of those magical things that puts a smile on my face. That and a PSL (SO glad they started selling them sooner!) On average, I will eat maaaaaybe 3 of these for breakfast and bring one with me to work as a mid-morning snack. I am such a glutton for carbs. Sorry not sorry, folks! These scones are worth the extra workout (who am I kidding, I don’t work out. But if you do work out, these scones are worth it). These scones are great because you can mix and match your ingredients with your own tastes and what you have on-hand, which is how all food should be. Don’t like mushrooms? Use diced tomatoes instead. No feta around? Try using Gouda or cheddar. Want something that’ll appease a carnivore? Add diced sausage or bacon or ham or all three. Basically, as long as your ingredients aren’t too wet (and even if it is, a couple extra tablespoons of flour should help) and are cut in friendly bite-sized pieces, you are good to go! I make savory scones about once a week and I have this new obsession. You see, for a while, I would use buttermilk or heavy cream, but then…. I had this idea. Instead, I opted for half buttermilk and half sour cream to give the scones a bit more tang and creaminess and oh. my. gosh. they were fantastic! So, if you have both, try it, pleeeeeease! And don’t use all sour cream, I find that it just doesn’t let the scones get light and fluffy enough. To summarize, these scones are:
- Full of veggies
- Fluffy in a nice southern biscuit way
- So simple and quick to make.
There’s just no reason not to make them right now! BUT if you don’t have the time to make them now, pin the recipe for later 🙂
- 3 1/2 cups (438 g) flour
- 1/2 tablespoon sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 - 1/2 teaspoon freshly ground pepper
- 3/4 cups (173 g) unsalted butter, chilled
- 2 tablespoons oil
- 2 cloves garlic
- 1/3 cup (50 g) chopped onion
- 1 cup (40 g) spinach, chopped
- 1 cup kale (40 g), chopped
- 1/2 cup (40 g) diced mushrooms
- 1 cup (200 g) crumbled feta cheese
- 2 tablespoons chopped fresh basil
- 1 cup buttermilk (240 mL) (can also try with light sour cream)
- Preheat the oven to 425 degrees F.
- Mix together the flour, sugar, baking powder, baking soda, and salt together in a bowl.
- Use a pastry cutter or your hands to break the butter into the flour mixture until it resembles coarse crumbs.
- Heat a medium skillet and add the oil. Cook the garlic until fragrant. Add the vegetables and cook until wilted. Add the basil. Allow to cool.
- Mix the vegetables, cheese and herbs into the flour mixture. Add the buttermilk and form into a dough. You can add more flour as needed to prevent the dough from being too wet, but it should not feel dry either.
- Flatten the dough into a large disc, about 1 inch thick. Cut out rounds and reforming the disc as needed to cut out more rounds. You can also form into a disc and cut into triangles.
- Bake for 12 - 14 minutes, or until golden brown.