A hybrid between traditional sweet scones and salty, buttery biscuits, this all-purpose dough is ideal for all sorts of savory fillings. From gruyere, onions, and mushrooms to gouda and blueberries, any one of these four variations are great to take on the go as an all-in-one breakfast.
- 6 1⁄2 cups flour
- 1⁄2 cup sugar
- 4 tsp. cream of tartar
- 2 tsp. baking soda
- 2 tsp. kosher salt
- 16 tbsp. unsalted butter, cubed and chilled
- 1 1⁄2 cups milk
- 1 cup heavy cream
- Heat oven to 450°. Whisk together flour, sugar, cream of tartar, baking soda, and salt in a large bowl. Add butter and rub into dry ingredients with your fingers until pea-size crumbs form. Add milk and cream and stir until dough forms.
- Transfer to a heavily floured work surface and knead briefly; pat into a rough 1″-thick square. Using a knife, cut dough into 3″ x 4″ rectangles and halve each rectangle diagonally. Transfer triangles to two parchment paper-lined baking sheets. Bake, rotating baking sheets front to back and top to bottom halfway through cooking, until golden brown, about 30 minutes. Serve warm.
Gruyere Scones With Mushrooms and Caramelized Onions
Stir in 6 oz. grated gruyere cheese, ½ cup finely chopped caramelized onions and ½ cup sautéed button mushrooms with the wet ingredients.
Goat Cheese and Apple Scones
Stir in 8 oz. goat cheese, finely chopped and chilled, and 2 Granny Smith apples, cored, peeled, and finely chopped, with the wet ingredients.
Blueberry Gouda Scones
Stir in 6 oz. grated gouda cheese and 1 cup small blueberries with the wet ingredients.
Cream Cheese and Smoked Salmon Scones
Reduce butter to 8 tbsp., and add 6 oz. cream cheese, cut into ¼” cubes and chilled, with butter. Add ½ cup finely chopped smoked salmon and 2 tbsp. poppy seeds with the wet ingredients.