I am currently sitting in the airport, awaiting my flight. Unfortunately, I have been waiting quite a while. Runway construction at our destination is limiting the amount of aircrafts to land at the moment leaving us all to sit and wait….and wait. I have exhausted my Facebook scanning, Instagram picture looking, and reading the news. I don’t really want to crack into the magazines I have brought with me, because what will I read on my flight? Then I remembered I had a recipe to share on here. Recently, again time had gotten away from me to let me sit down and write- but this is as good a time as any.
I was making dinner the other night and in an effort to keep it light and make use of what I had in the refrigerator I decided to make a savory scone along with a salad. The salad was just greens and carrots, simply dressed; but it was the savory scone I felt was worthy of telling you all about. I had buttermilk and goat cheese I wanted to make use of before they expired so a scone seemed like a logical way to go. I know I could have made a buttermilk dressing and crumbled goat cheese over the top of the salad, but where it the fun in that? One of the things I enjoy most is opening up the refrigerator and pantry and figuring out the challenge that waits me.
According to Brian, I make damn good scones and biscuits. There really is not much difference between a scone and a biscuit. Yes, there are a variety of recipes out there so to some I can see how you might disagree in that statement. I have seen recipes use anything from baking leavners, yeast, and starters. There are different grades of flour, liquids, and fats that can be used. In all the varieties the base of the recipe is always the same- you cut your fat into your flour and then moisten it with a liquid. In my opinion it is how you treat them while doing this that will result you in having a terrific final product. I find that keeping you fat (in this case butter) ice cold and using a food processor to cut it through your flour is best. Placing it all in a bowl and tossing with your hands while adding in your liquid is best. It is this way the mixture can be handled as delicately as you wish along with being sure it all gets hydrated with your liquid evenly. After mixing it by hand I sprinkled the crumbled goat cheese over it all along with some chopped fresh dill, and pistachios. My savory scones were just about on their way.
After patting out the dough, cutting them into their desired size and shapes they were almost done. I brush the tops of them with some buttermilk and placed them in the oven to bake. As they baked the wonderful aroma filled our apartment of butter and dill. Once they were done we sat down with our salad and savory scones. The bits of goat cheese had melted and settled nicely among the light layers of the scones. It was a delicate flavor and the bits of cheese, dill, and pistachios were a nice compliment to the salad. I will admit that I indulged in one with some quince preserve spread across it as well. These scones were so delicious I was afraid I would eat them all. So Brian and I packed up the majority of the leftovers and took them to work with us to share. They were devoured and enjoyed by others and that makes me happy. Feeding others something as delicious as these makes me smile and my waistline happy. Otherwise they would have all ended up in my mouth over time.
Savory Scone (about 16 - 18 scones)
*Note: the amount of scones you make can vary depending on the sizing that you cut them into shape. You can easily make these smaller or thinner for your liking, although you will have to adjust your cooking time accordingly.
1 pound of butter, cold and cut into small pieces
4 ½ cps AP flour
1 tsp sea salt
2 tbsp baking powder
3/4 tsp baking soda
1 tbsp sugar
1 ½ cups buttermilk
¼ cup chopped fresh dill
4 oz goat cheese, crumbled
½ cup pistachios, roughly chopped
First, preheat your oven to 400 degrees. In the bowl of a food processors (fitted with a dough blade if you have one) place your flour, sea salt, baking soda, baking powder, and sugar. Over the top of you ingredients place you cold butter and pulse the mixture until you butter is cut up amongst the flour mixture and no bigger than the size of a pea.
Next, place all the contents from the food processor into a large bowl. Pour about a third of your buttermilk into the mixture. With your hand, gently toss it all together. Repeat this with the remaining buttermilk, a bit at a time. You are looking for the mixture to be crumbly and moist. The mixture should hold together when squeezed with your hand. If not you can add a bit more of buttermilk to moisten it all. But remember, you are not looking for very wet dough, just something that would hold together when squeezed.
Then; over your mixture sprinkle your goat cheese, dill, and pistachios and toss it again lightly. On a floured work space place your dough and lightly sprinkle it with a bit more flour. Pat it down with your hands and fold the dough onto itself twice. Then gently shape your dough into one long rectangle. Patting it down and lightly working it with your hands making sure the dough is even in height. You are looking for it to be about 1 inch in hieght. With a knife or a bench scraper cut your dough evenly into squares or rectangles (about 4 by 4 inches), and then again across each one on the diagonal, making triangles.
Finally, place your cut dough onto a lined baking sheet and brush the tops of your scones with a bit of buttermilk. Place in the center of your oven for about 30 minutes, rotating it half way through. When they are slightly golden and firm to the touch they are ready to come out. Let cool about 15 minutes before eating.