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
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.