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I've been making these scones for years -- first in sweet and later in savory versions.Try using cheddar, feta, swiss, blue or any other strong cheese. Use fresh parsley and thyme if you have them, otherwise use dried. I really like using dried onions in this particular recipe, but you can experiment, because the recipe is very friendly to adaptations. The amount of chilie pepper flakes is spot on because you don't want a hot-tasting scone. When you bit into an occasional pepper flake you get a flavor zing!
- 1 1⁄2 cups flour
- 1 1⁄2 cups oatmeal
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1⁄4 teaspoon cream of tartar
- 1⁄4 teaspoon salt
- 2⁄3 cup butter, melted
- 1 egg, beaten
- 1⁄3 cup milk
- 1⁄2 cup grated or crumbled cheese
- 2 teaspoons dried parsley
- 1⁄2 teaspoon dried thyme
- 2 teaspoons dried onion flakes
- 1 teaspoon dried red pepper flakes
- Whisk, or sift, dry ingredients. Combine butter, milk and egg, add to dry ingredients, stir until just moistened.
- Mix in the cheese, parsley, time, onion and red chilie flakes. Line a baking sheet with parchment paper.
- Place dough in center. Pat to 1/2" thick circle. Using a sharp knife, cut into 8 wedges, but do not separate.
- Bake, 450 degrees, 15 minutes, until light brown. If preparing a day ahead, cool completely, before storing airtight.
These were a delicious savory scone. I stepped out into the garden and picked a bu ch of different herbs to add in. Thanks Emma!
This was my first time baking scones - sweet or savory. I followed the recipe quite precisely and used a sharp cheddar. The recipe yielded 8 very good sized scones. I found that the amount of dried thyme called for really overpowered the scones. Maybe my thyme was extra strong tasting; I don't know. The scones also baked quicker than the recipe called for and mine turned out bit dry. I am only giving this recipe 3 stars but the fault may lie with me (or the thyme) and not necessarily the recipe. I won't give up on scones and thank you for this recipe .. my first foray into scone making!