Recipe courtesy of Bess Giannakakis
Savory Scones
- Level: Easy
- Yield: 12 to 13 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 13 servings
- Calories
- 337
- Total Fat
- 15
- Saturated Fat
- 9
- Carbohydrates
- 40
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 10
- Cholesterol
- 73
- Sodium
- 329
- Total: 32 min
- Prep: 10 min
- Cook: 22 min
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.