Have you ever had a 10pm savoury scone craving? Because I get them all the time… Not just at 10pm either, in fact, I’m pretty sure at least 9 out of 10 cafe weekend outings result in an impulse savory scone purchase. What can I say, I’m a sucker for a good savory scone.
Soft on the inside, firm on the outside these tasty scones are easy to make and healthier than the many sweeter varieties you’ll usually find. The secret ingredients, in this case, are creamed corn, a whole lot of cheese and rosemary.
What Makes A Good Scone, Sweet Or Savory?
There’s really not all that much that goes into a base scone recipe with the magic happening as you decide to go sweet or savoury and what those additional “flavour packing” ingredients are. Today we’re talking, savoury scones. But when you take out the creamed corn and cheese you’ve got a base scone recipe you can use to go in any direction.
The only other thing you have to keep in mind is the sugar content which needs to be altered depending on whether you go for a savoury or sweet option. Generally, I go with half a cup for sweeter scones or around two tablespoons if you’re baking something savoury.Print
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 2 cups premium grade flour
- 120g sugar
- 250g creamed corn
- 1 cup grated cheese
- 150g butter (cubed and chilled)
- 3/4 cup heavy cream
- 1 tsp vanilla essence
- 2 sprigs of rosemary
- Preheat your oven to 350 degrees and place a baking sheet an oven tray setting to one side.
- Whisk the flower, sugar, salt, baking powder and baking soda in a medium-sized bowl. Making sure the ingredients are well combined.
- Add in your cubed butter and using your hands mix it into your dry ingredients until you have a result that resembles fine breadcrumbs. This should take you around 3 or 4 minutes. You’ll also notice a colour change as you work in the butter.
- Once you’ve combined your dry ingredients with your butter throw it in the fridge so we can move onto the wet ingredients. In another bowl add the heavy cream, egg, and vanilla. Remove your dry ingredients from the fridge and pour over the wet ingredients. Adding your creamed corn, cheese and rosemary at the same time.
- Mix all the ingredients together until combined. Note the resulting texture will be quite sticky. Pour a little excess flour on small chopping board or baking sheet laid on your bench top and work your mixture into a disc, folding together the ingredients.
- Cut into eight to twelve scones as seen in the image below and place the dough into the fridge to cool for 15 minutes, you do this so the butter doesn’t melt before the bake process in case you’re wondering.
- Spread the scones out evenly on your prepared baking sheet, wetting the tops with a little of the leftover cream. Bang them into the oven and bake for 15 – 25 minutes until they’re looking fluffy, slightly browned and when a knife is inserted in comes out clean.
- Category: baking
- Method: oven
- Cuisine: baking
Keywords: Scones, Recipe, Savory, Delicious Scones
Magic, Best Scone Recipe Ever?
It’s best to let your scones cool for 20 minutes… said no one ever. But seriously if you don’t eat them all immediately I love to butter them on all sides, slice them in half and throw them in the sandwich press for 5 minutes. Tasty!
If you went ahead and whipped these beauties up, let me know how they turned out in a comment.