Savory Scones

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No one will believe these perfectly flavored savory scones did not come from that little bakery . . .

Savory Scones

Yield: 12 medium scones, or 6 giant scones (by not dividing the dough in half)

Savory Scones


  • 1 bag Pamela's Biscuit & Scone Mix
  • pinch cayenne
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ½ cup butter or butter alternative, cut in ½" pieces, well chilled
  • ½ cup buttermilk
  • 1 egg, large
  • ½ cup sharp cheddar, finely cubed
  • ½ cup Swiss cheese, finely cubed
  • 3 TBSP green onions, finely sliced
  • ¼ cup finely chopped fennel
  • 6 oz ham, finely diced
  • cream or milk for brushing before baking (Optional)


Place rack in top third of oven and pre-heat oven to 375°. In bowl of stand mixer, whisk together Biscuit & Scone Mix, salt, pepper, and cayenne. Using paddle attachment (or pastry blender), cut in butter until pea-sized crumbs are formed.

In a separate bowl, mix buttermilk, egg, cheeses, veggies and ham. Add this to the mixing bowl and mix until just incorporated.

Divide dough in half. Scoop half onto a piece of greased parchment or plastic wrap and gently form into a round, 1" to 1½" high. Cut with greased knife into 6 wedges and place on greased or parchment-covered cookie sheet. Repeat with other half of dough. Brush lightly with milk and sprinkle with a few large crystals or flakes of salt before baking. Bake 20 to 24 minutes until cracked and just starting to brown.

© Pamela's Products, Inc.

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