01 February 2013

Savory Scones!

These are wonderfully flaky and buttery! And so easy to make too. Try adding in some olives or hot peppers. The recipe makes 16 scones. They freeze really well but if you don't feel up to making so many scones, you can easily half the recipe.

800g (~5 cups) organic all-purpose flour
3 Tbsp baking powder
2 Tbsp + 1 tsp mixed Italian herbs
1.5 tsp sea salt
1 1/3 cup diced, chilled Earth Balance buttery sticks
2 ½ cups original So Delicious coconut milk, very cold
45g (~1 cup packed) fresh basil leaves, roughly chopped
160g sun-dried tomatoes, chopped (scissors work great!) 

Preheat oven to 400 degrees F and line 2 baking sheets with parchment paper.
In a large bowl, scale the dry ingredients and whisk to combine.
 Toss in the chilled butter cubes and refrigerate.
Prepare the rest of the ingredients.
Once everything is ready, cut the butter into the flour mix until pea sized using a pastry cutter or a fork.
Pour the chilled milk into the dry mix and combine using your hands, being careful not too overmix batter.
Once all of the flour is close to being incorporated, fold in the basil and tomatoes and form into a large, shaggy ball.
Divide into 2 balls and flatten each one into a disk shape. Fold it over onto itself a few times, this will create flaky layers. Shape into disks once again. 

Cut each disk into 8 triangles and immediately transfer to 2 baking sheets.
Brush lightly with original coconut milk and sprinkle with Italian seasoning.
Bake for about 15 minutes or until bottoms are browned and a toothpick inserted into the centre of the scones comes out clean.

Enjoy! :)

1 comment:

  1. Those both sound great! I love savory baking as much as sweet baking. Maybe even more.