A scone doesn’t always need to be a sweet treat. In fact, a savory scone is the perfect accompaniment to a nice warm bowl of soup or can replace your standard dinner roll. Or, how about a savory scone in place of a biscuit on a plate of biscuits and gravy?
This recipe came about completely by accident. I was hosting a bake along over video chat with my co-workers and provided a very bare bones recipe for us to follow along. This allowed everyone to put their own creative spin on their scones. While most of the participants went the sweet route I decided to go for something savory.
In raiding my fridge I came across half a bag of shredded cheddar cheese – and we always have an ample amount of green olives for martinis – so I thought these would go perfectly together in a savory scone. I was so happy with how these came out that I immediately had to get this recipe down so I wouldn’t forget it.
Cheddar and Green Olive Scones
A savory take on the scone made with sharp cheddar cheese and green olives stuffed with pimentos
- 6 Tbsp Unsalted Butter, frozen
- 2/3 C Whole Milk
- 2 tsp white vinegar
- 2 C All Purpose Flour, plus more for dusting
- 4 tsp Baking Powder
- 1 tsp Kosher Salt
- 1 tsp granulated sugar
- 2 tsp Dried Parsley
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Mustard Powder
- 3/4 C Shredded Cheddar Cheese
- 1/2 C Green Olives with Pimentos, chopped
- 1 egg
- 2 Tbsp Heavy Cream
Preheat oven to 400F
Grate the frozen butter into a bowl and place it back into the freezer.
Add the 2 tsp of white vinegar to the milk. Whisk together and set aside.
In a large bowl, combine the flour, baking powder, salt, sugar, parsley, and onion, garlic, and mustard powders.
Add the grated butter and toss to coat the pieces in flour mixture.
Add the cheese and olives and toss to coat in the flour mixture.
Crack the egg into the milk and whisk to combine.
Pour the wet ingredients over the dry ingredients and, using a clean hand, stir gently to combine.
Once the liquid has been mostly absorbed into the flour mixture, turn the dough out onto a lightly floured surface. Get as much dough off your hand as possible and lightly flour both hands.
Squeeze the dough together and knead 5-10 times until it just holds together.
Flatten the dough into a disc about 1-inch thick.
Divide the dough into 8 even pieces by cutting down the middle from top to bottom then across the middle from left to right giving your 4 pieces. Divide each of the 4 pieces in half to make 8 equal sized triangular scones.
Arrange the scones on a baking sheet lined with parchment or a silicone mat, leaving about 1 inch of space between each scone.
Brush the tops with a little bit of heavy cream.
Bake at 400F for 20 minutes on the middle rack of your oven, rotating the tray after 10 minutes.
Allow the scones to cool on the baking sheet for 5 minutes before moving them to a cooling rack.
After brushing the scones with heavy cream, and before baking, you can sprinkle with a bit of course kosher salt or flaky sea salt or even a bit more shredded cheddar cheese.
The beauty of this recipe is how adaptable it is. Don’t like green olives? Substitute green chilis, or seeded jalapenos. How about ham & swiss? Let me know what flavor combinations you are going to try in the comments below.