Photo: Savory Scones Recipe
Ingredients
- 22 ounces all-purpose flour, sifted
- 1 teaspoon salt
- 1 tablespoon baking powder
- 6 ounces frozen butter
- 4 ounces blue cheese crumbs
- 3 ounces chopped fresh spinach
- 2 tablespoons chopped fresh parsley leaves
- 3 ounces chopped green onion
- 3 eggs, beaten
- 2 to 3 cups buttermilk, divided
Directions
Preheat the convection oven to 350 degrees F.
Add all the dry ingredients into a large bowl and stir to combine. Grate the frozen butter into the dry ingredients. Add the blue cheese, spinach, parsley, and green onions. Make a well and add the eggs and half the buttermilk. Fold until just holding together , adding more buttermilk as needed. Line a sheet pan with parchment paper. Scoop 3-ounce portions of batter onto the paper. Bake for 22 minutes.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 12 reviews
By AuntNina
on January 26, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
One of the best, if not THE best, scones I've ever eaten! I made the recipe as is and the scones turned out beautifully! SOOOOO full of flavor and so moist and flaky, yet just crisp enough on the outside. This recipe is a definite KEEPER! I will make this a part of my regular menu routine!
By Yaakawoman
Kamiah, ID
on June 24, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
For someone who easily turns every biscuit receipe into paving stones I was doubtful about doing this one. HOWEVER ... did this one with ease! And EVERYONE loves these! I feel like an accomplished breadmaker.
By cybersue_12925673
Grand Portage, 63
on January 19, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I only used half of the required buttermilk because the dough was very wet and used more flour when rolling them out. My concern was that I would have a tough scone.Not the case at all. Although I had to cook them for about 35 minutes they turned out flakey and flavourful. I will make them again.
Read all 12 reviews