Scones -Oh-so-good savory scones

These scones were made this weekend – they were not the regular sweet, kind you think of when you have “High Tea” but these were the kind you have when you have quiches, or chicken salad, or just a plain wonderful non/sweet dessert scone.  It is a wonderful, flavorful scone that you will make, eat warm, eat room temperature, eat cold, re-warm and have a cup of coffee or a cup of tea.  I’d show you pictures but we ate them. Not all, we did share.  I must make more.

They have the name of “Panzanella Scone” but don’t let that scare you – they are not hard to make.   They can be frozen raw and baked later.  This is good to know.   We liked them (even hubby) that much.   

Try them, and while you’re at it, have a spot of tea with one……..Long Live the Queen!

Panzanella Scone

2 cups bread flour

3 tsp baking powder

1/2 tsp salt

1/4 tsp ground black pepper

4 Tbsp cold salted butter, cut into pieces (if all you have is unsalted, use that and just add a pinch more of salt above)

1/2 cup plus 3 Tbsp grated Parmesan cheese, divided

1/3 cup chopped sun-dried tomatoes in oil

1/3 cup Chopped Castelvetrano olives, such as Mezzetta brand (this is a green Italian olive)

2 Tbsp chopped fresh basil

2 Tbsp chopped green onion (green tops only)

2 Tbsp chopped fresh parsley

1 cup cold heavy whipping cream (plus a little more in case dough is dry)

2 Tbsp olive oil

Preheat oven to 350 degrees.

Line a baking sheet with parchment paper. Set aside.  (Or lightly oil the bottom of baking sheet if you do not have parchment paper.)

In a large bowl, combine flour, baking powder, salt, and pepper, whisking well.  Using a pastry blender; cut butter into flour mixture until mixture resembles coarse crumbs.  Add 1/2 cup cheese, tomatoes, olives, basil, green onion, and parsley, tossing to coat with flour mixture.  Add cream all at once, stirring to bring dough together.  (If mixture seems dry, add more cream, 1 Tablespoon at a time until uniformly moist.  Note-I did have to add approx. 2 Tbsp more heavy whipping cream)

Turn dough out onto a lightly floured surface.  Knead 2 or 3 times.  Using a rolling pin, roll dough to a 1/2 inch thickness.  Using a 2 inch square cutter, cut 16 squares from dough.  (or use a round cutter if you have that shape).  Place scones 2 inches apart on prepared baking sheet.  Brush scones with olive oil, and sprinkle with remaining 3 Tablespoons cheese.

Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, approximately 14 minutes.  Serve warm.  


I really, really hope you try these… will like them.  I also think they would be so good with a bowl of tomato basil soup! 



2 responses

    • Sorry I forgot to include that! It will depend on the size of the cutter – I got 16 out of mine and with the dough left I always make smaller ones for “tasting” – nothing goes to waste in my house!!!! these were perfect size to accompany a salad – whether just a green salad or a side of chicken salad. Hope you like them!

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