\n
Both unbaked and baked scones freeze very well!\u00a0<\/p>\n
To freeze unbaked scones<\/strong>, place on lined sheet pan covered with plastic wrap in the freezer for several days. Bake as directed, adding a few minutes to bake time if needed. (This is my preferred method. I do this all the time for special occasions!)\u00a0<\/p>\nTo freeze baked scones<\/strong>, freeze in a single layer in an airtight container or ziplock bag. Thaw at room temperature for a few hours, then warm in a 350\u00b0F oven for 10 minutes if desired before serving.<\/p>\n<\/div>\n<\/div>\nMore biscuit and scone recipes<\/h2>\nGet the recipe<\/h2>\n\n
\n
\n
Savory Scones<\/h2>\n
Cheddar cheese, scallions, bacon, garlic and black pepper combine to make these savory scones so flavorful and delicious. You\u2019ll love how light, buttery and flaky they are!<\/span><\/p>\n<\/div>\n\n
\n
\n
\n- \n
Preheat oven to 400\u00b0F and line half or quarter-sheet pan with parchment paper.<\/span><\/p>\n<\/li>\n- \n
In a large bowl combine the flour, baking powder, sugar, baking soda, and salt, garlic powder and black pepper. Add the cubed butter and cut into the dry ingredients with a pastry blender or knife until the butter is the size of small peas.<\/span><\/p>\n<\/li>\n- \n
Add cheese, scallions, and bacon (if using) and toss with the flour and butter mixture.<\/span><\/p>\n<\/li>\n- \n
Whisk together half and half and egg. Add to the bowl and mix until the dough starts to come together. Turn the mixture out onto the counter and use your hands to finish forming a uniform dough. It’ll be dry and shaggy at first but should come together with a little effort.<\/span><\/p>\n<\/li>\n- \n
Pat dough to about 1-2 inches thick. Fold one half of the dough over onto the other half. Flatten again to 1-2 inches thick and repeat fold and flattening 2 more times (3-4 times total). Don’t skip this step!<\/span><\/p>\n<\/li>\n- \n
Form dough into an approximate 6-inch square 1-inch tall. Cut into 4 smaller squares, and then cut each small square into 2 triangles. You should have 8 total scones. Feel free to reshape triangles a bit with your hands to get straighter edges. Arrange triangles on prepared sheet pan and brush with more half and half. <\/span><\/p>\n<\/li>\n- \n
(Optional) Place the sheet pan with scones in the freezer for 15 minutes while the oven finishes preheating. This makes sure the butter in the dough is nice and cold and will create the most rise in the oven.<\/span><\/p>\n<\/li>\n- \n
Bake until the tops and bottoms of the scones are browned, 17-20 minutes. Serve warm or at room temperature, brushing with melted butter and sprinkling with a little salt if you want them to be a little extra.<\/span><\/p>\n<\/li>\n- \n
Scones are best served the day they are baked.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
\n
\n
\n- I prefer half and half as it has the right amount of richness, but you can also substitute for buttermilk or heavy cream.<\/li>\n
- Substitutions and mix-in options:\u00a0\n
\n- Use any kind of\u00a0<\/strong>cheese<\/strong>, though a firmer shred-able cheese like cheddar, Gouda, swiss or parmesan will be easier to work with.<\/li>\n
- Add other\u00a0<\/strong>herbs<\/strong>\u00a0such as chives, rosemary, thyme or sage.<\/li>\n
- Feel free to leave out the bacon<\/strong>\u00a0for a vegetarian option, or replace with ham.<\/li>\n<\/ul>\n<\/li>\n
- To make scones in advance<\/strong>: To freeze unbaked scones<\/span>, place on lined sheet pan, cover with plastic wrap, and freeze as-is for several days. Bake as directed, adding a few minutes to bake time if needed.\u00a0To freeze baked scones<\/span>, freeze in a single layer in an airtight container or ziplock bag. Thaw at room temperature for a few hours, then glaze and serve.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
Calories: <\/span>303<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>26<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>9<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>18<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>10<\/span>g<\/span><\/span>, <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>, <\/span>Monounsaturated Fat: <\/span>5<\/span>g<\/span><\/span>, <\/span>Trans Fat: <\/span>0.4<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>69<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>330<\/span>mg<\/span><\/span>, <\/span>Potassium: <\/span>199<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>, <\/span>Vitamin A: <\/span>524<\/span>IU<\/span><\/span>, <\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>, <\/span>Calcium: <\/span>173<\/span>mg<\/span><\/span>, <\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n","protected":false},"excerpt":{"rendered":"Cheddar cheese, scallions, bacon, garlic and black pepper combine to make these savory scones so flavorful and delicious. You\u2019ll love how light, buttery and flaky they are. Plus, they\u2019re easy to make in just 30 minutes! There\u2019s a local bakery that has convinced me that savory baked goods are just as good as sweet ones. […]<\/p>\n","protected":false},"author":1,"featured_media":158332,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[12890,38043,21461,13753,60040,24064,17178],"dealstore":[],"offerexpiration":[],"class_list":["post-158331","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-bacon","tag-cheddar-cheese","tag-completely","tag-delicious","tag-green-onion","tag-savory","tag-scones"],"yoast_head":"\n
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