I’ve become somewhat of a scone connoisseur in the past couple years from making them so much.
There is just something about scones that appeals to me…
They require minimal effort to make, plus they’re fun to play with custom flavors.
And having a great scone recipe at your disposal is quite handy. They are perfect for when you have people coming over for breakfast or brunch and you want to get a head start on making the meal; the scone dough can be made the night before and kept in the fridge overnight so the only thing you have to do in the morning is bake them. Or if you have friends come by for an unexpected afternoon visit, scones are a lovely thing to quickly whip up on a whim.
This isn’t the first time I’ve made savory scones; my Savory Cheddar-Dill Scones were a huge hit. (But sweet scones always go over well too, like my PB&J Scone Sandwiches with Brie and my Cherry-Vanilla Sour Cream Scones with Vanilla Cream Spread!)
Even though these scones are savory, they are amazing topped with something sweet like a drizzle of honey or a spoonful of jam. Strawberry jam and grape jelly might sound strange, but they were both fabulous toppers, and I think red pepper jelly would be great too with its spicy-sweet flavor.
Even so, my favorite way to eat these scones is with butter while they’re warm along with a cup of coffee.
- 1 cup (230 g) cottage cheese
- 4 tablespoons milk, plus more for brushing on top
- 2 1/2 cups (320 g) all-purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1/8 teaspoon black pepper
- 6 tablespoons (80 g) unsalted butter, chilled and diced
- 3 scallions, green and white parts, thinly sliced (about 1/2 cup sliced)
- Preheat oven to 450F and line a baking sheet with parchment paper or a silpat liner.
- Puree the cottage cheese and milk together until smooth in a blender or food processor; set aside.
- Whisk together the flour, baking powder, salt, and black pepper in a large bowl.
- Cut in the butter with a fork or using two butter knives until it looks like coarse meal. Add the scallion and stir in the cottage cheese/milk puree. (The dough should come together, but not be too wet; if the dough is still too crumbly, you can add milk a little at a time until it comes together.)
- Shape the dough into a ball, then flatten it into a disk; wrap it in plastic wrap and chill 10 minutes in the freezer.
- Turn the dough out onto a lightly floured surface. Roll or press the dough out to a circle about 7 to 8 inches in diameter and 3/4 inch thick. Use a floured 2 1/2 inch round cookie cutter to stamp out the scones, then gather up the dough scraps and repeat as necessary (you should get about 8 to 10 scones).
- Transfer the scones to the prepared baking sheet, lightly brush the tops with a little milk, and bake until puffed and light golden brown on top and bottom, about 14 to 16 minutes.
- Serve warm. (Leftover scones will keep for a couple days in an airtight container at room temperature; you can reheat them in the microwave before serving.)