Savory scones are a favorite of many at the mill, and these ones rank way up there – the bits of chorizo and gruyere making them more like a light meal than a sweet treat. And, if chorizo’s not your thing, any other firm, cured meat should work – cooked bacon/lardons, Italian salumi or pepperoni – as long as the pieces are complementary to the final size of the scone. Either way, paired with scrambled eggs and a strong cup of coffee for breakfast or with a piece of fruit as a light lunch, these savory scones will fuel your day with a full belly and a happy heart.
From a flour perspective, this scone has a lot going on, for good reason! The low-protein pastry flour gives the scone a super light, melt-in-your-mouth texture (the perfect compliment to the otherwise heavy flavor) while the touch of whole wheat flour adds a bit of whole-grain nutrition. And, right in the middle, the all-purpose flour (malted if you use our Organic Beehive) is the steady workhorse of this formula. If you don’t have pastry flour on-hand, you can sub all-purpose if you’d like.
Note: Once you get started, if you find yourself wondering why we keep reiterating to keep everything cold, here’s why: To achieve buttery, flaky scone-based bliss, you need to keep the little bits of butter intact until the moment the dough is placed in the oven.
