It has officially been one year since I started blogging on Apronclad.com. It has been over 130 recipes and 112 posts. I’m grateful for every comment, shared squeal, new idea, pin, and share. I love food and people who love food.
It all started with a sweet lil’ scone: Lemon Plum Lavender Scones and a really amazing friend, who is loving and encouraging, creative and amazing, and really all the wonderful things a good friend should be! So to celebrate I thought I’d bring it full circle and instead of doing cake or something “traditional” I’d do a savory scone.
I’ll give you the base savory scone recipe – which is just flaky melt in your mouth divine and you can mix-in your favorites. But, the most beautiful part is they are good both fresh and re-heated. This particular recipe isn’t so much “tea room” food, but a man’s scone. A cowboy worthy scone that will fill you up and satisfy you till the lunch hour. I love scones, as if it weren’t obvious…
for the base scones:
- 3 cups AP Flour
- 2 Tablespoons sugar
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 stick of butter, melted and cooled
- 1/4 cup vegetable shortening, cut into cubes (or more butter!)
- 1 egg, beaten
- 3/4 cup milk
- 2 teaspoons garlic powder, optional
- 1 teaspoon chili powder, optional
for Sausage, Cheddar, & Green Onion version:
- 1/2 – 1 lb sausage
- 1/2 – 1 block of cheddar, shredded (at least 1 cup)
- 3-4 green onions, white and green parts sliced
- 3 Tablespoons butter, melted (for brushing after baking)DIRECTIONS: Preheat to 450 degrees F. Line baking sheets with silpat or parchment paper and set aside.
Prepare you mix-ins and set aside. For Sausage, Cheddar & Green Onion version: Shred cheese, chop onions, and brown sausage over medium heat in a un-greased skillet. I pinched my sausage off in teaspoon to 1/2 tablespoon sized pieces (or you can cut up links) – any flavor sausage you like! Cool and de-grease on paper towel lined plate while you prepare the scone dough.
In a mixing bowl, sift together flour, sugar, baking powder, baking soda, spices, and salt. Cut in shortening until it is pea-sized or smaller and evenly distributed. ( I just use my hands to break it into the dry ingredients.) In another bowl: combine egg, milk, and melted butter, and beat lightly with a fork. Add the liquid to flour mixture all at once, stirring enough to make a soft dough.
Toss in your mix-ins and fold in a few times to distribute.Turn out onto a floured board and knead a few times to even the mix-ins out.
Pat out into a long rectangle about 1/2 – 3/4 inch thick and cut into eight even pieces (or smaller, but remember these scones are MANLY!) Place dough on the prepared baking sheet, leaving about 1 -inch of room around each scone for spread while baking. Bake scones for 15-18 minutes, until golden brown and cooked through. Remove and brush tops with melted butter.
Serve warm the same day or reheat later. Serve with more butter, salted whipped cream, or nothing at all. These scones are darn good!!
Plus you can use the base recipe to make any of these wonderful flavor combos or one of your own:
- chorizo, manchego, and jalapeno
- carmelized onion, cranberry, rosemary
- blueberry and gouda
- bacon and anything
- etc., etc., etc.
For the love of scones and with a grateful heart,