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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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I've been making these scones for years - first in sweet and later in savory versions.Try using cheddar, feta, swiss, blue or any other strong cheese. Use fresh parsley and thyme if you have them, otherwise use dried. I really like using dried onions in this particular recipe, but you can experiment, because the recipe is very friendly to adaptations. The amount of chilie pepper flakes is spot on because you don't want a hot-tasting scone. When you bit into an occasional pepper flake you get a flavor zing! Ingredients:
1 1/2 cups flour |
1 1/2 cups oatmeal |
1 tablespoon sugar |
1 tablespoon baking powder |
1/4 teaspoon cream of tartar |
1/4 teaspoon salt |
2/3 cup butter, melted |
1 egg, beaten |
1/3 cup milk |
1/2 cup grated or crumbled cheese |
2 teaspoons dried parsley |
1/2 teaspoon dried thyme |
2 teaspoons dried onion flakes |
1 teaspoon dried red pepper flakes |
Directions:
1. Whisk, or sift, dry ingredients. Combine butter, milk and egg, add to dry ingredients, stir until just moistened.
2. Mix in the cheese, parsley, time, onion and red chilie flakes. Line a baking sheet with parchment paper.
3. Place dough in center. Pat to 1/2 thick circle. Using a sharp knife, cut into 8 wedges, but do not separate.
4. Bake, 450 degrees, 15 minutes, until light brown. If preparing a day ahead, cool completely, before storing airtight.
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