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Scones: Savory Variations Recipe

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This recipe for Scones: Savory Variations, by , is from The Martinson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jane Martinson Brandt
Added: Wednesday, February 16, 2011

Category:
Category:

Ingredients:  
Ingredients:  
Use the same ingredients and follow the same directions as used in the Scones-Sweet Variations Recipe.
2 cups flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter
1/2 cup sour cream
1/2 cup milk or half and half

Directions:
Directions:
Except modify the recipe as follows:

Wheat and Herb
Substitute 1 cup whole wheat flour for 1 cup white flour. Reduce sugar to 1 tablespoon. Add 1/2 teaspoon basil, 1/2 teaspoon oregano, and 1/2 teaspoon thyme.

Rosemary Olive
Reduce sugar to 1 tablespoon. Add 1/4 to 1/2 cup chopped green or black olives and 2 teaspoons of crushed rosemary.

Cheese and Herb
Reduce sugar to 1 tablespoon. Add 1/2 to 1 cup cheese, 1 tablespoon Dijon mustard or 1 teaspoon dry mustard, 1/4 teaspoon basil, 1/4 teaspoon thyme, and 1/4 teaspoon ground red or black pepper.

Bake at 400 for approximately 14 minutes until barely browned.

Number Of Servings:
Number Of Servings:
16
Personal Notes:
Personal Notes:
If you are planning a tea party, use the basic recipe and make 1/2 of the scones sweet and the other half savory to serve during two different courses. The basic scone recipe can be frozen. Just thaw, add the ingredients for the variation you want, and bake.

 

 

 

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