Savory Scones

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


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

    • 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.

Customer Reviews

Based on 1 review
Winnie Romeril
vegetarian option worked great

I made a few substitutions, based on reading other similar recipes and my experience with this mix. No buttermilk on hand, so I used plain yogurt thinned with some nutmilk. I added fresh chopped rosemary. No swiss cheese, so I used grated cheddar and Parmesan. For veggies I used finely chopped onion and sweet pepper. I found it needed more liquid than called for, and added it just a bit at a time. I also used one of those pans that makes 16 triangular muffins, just smooshed the sticky dough into well-buttered sections. This gives me more crusty edges, which I like. They are magnificent. Will make again!