I’ve always heard that cooking is an art and baking is a science, that in baking it’s so important to follow the recipe exactly, etc., but I don’t exactly find that to be true. Especially not in the case of savory scones. Feel free to improvise here (use any type of grated cheese, add some chopped scallion, kimchi, different herbs, some crumbled bacon, bit of grated carrot, use pesto or leftover onion dip instead of sourdough starter, etc. — as long as the dough is scone-y in texture and you don’t overwork it, it will probably turn out great.
Savory Dill & Feta Scones
- 1 cup whole wheat pastry flour
- 1 cup unbleached all purpose flour
- 1 tbsp baking powder
- 1/2 tsp kosher salt
- 6 Tbsp cold butter, cubed, or 1/3 cup cold bacon fat
- 2 eggs
- 1/3 cup yogurt or buttermilk
- 1/4 cup sourdough starter discard, or use more yogurt or buttermilk
- 1/2 cup fresh dill chopped
- 1 cup crumbled feta
Directions
- Preheat oven to 375 degrees F. Cover a baking sheet with parchment paper.
- In large bowl, combine the flours, baking powder, and salt. Mix in the butter or bacon fat with your fingers until everything is crumbly.
- Stir in the eggs, yogurt, and sourdough discard until everything is combined. Then fold in the feta and dill and mix until just combined. If the dough is too sticky, add a bit more flour – if it’s too dry, add a bit more yogurt or buttermilk.
- Turn out the dough onto a floured surface and form it into a 2 x 12 inch flat rectangle. Use a sharp knife to cut across the rectangle diagonally to form 10-12 triangles. Place on parchment-covered baking sheet.
- Bake for 18-22 minutes, until lightly golden.
lofigourmet.com 