While the rest of the world is perfecting their Christmas cookie recipes to entice Santa this year I think I’m going to take a different approach. Instead of cookies, I’m planning on piling Santa’s plate high with these freshly baked savory white cheddar scones. I figure we may get a few extra brownie points for swapping it up a bit!
I have always loved sweet scones, but I have to admit that savory scones are really where it is at! Thanks to Pamela’s Biscuit & Scone Mix these savory gems take less than 10 minutes to prep making them a perfect addition to your weekday breakfast routine and a much easier (and dare I say tastier) addition to Santa’s cookie plate.
We’ve tried all sorts of savory scone variations lately and honestly, we had a really hard time choosing which version was our family’s favorite! Ultimately, these white cheddar, sun-dried pepper, and rosemary scones won all 4 of us over, but the sun-dried tomato, basil, & goat cheese and roasted red pepper, chive, & feta versions we have been devouring lately are worth mentioning too. The base recipe for all 3 versions are the same, all you have to do is swap out the cheese, veggies, and herbs in equal amounts. It’s a trifecta of savory scone deliciousness just in time for the holidays!
Prep Time:
Yield:
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PinIngredients
- 1 bag Pamela’s Biscuit & Scone Mix
- 8 tablespoons very cold salted butter, diced
- salt and pepper to taste
- 1 1/4 cup + 3 tablespoons buttermilk, divided
- 3/4 cup shredded white cheddar
- 1/2 cup sundried peppers or tomatoes (not oil packed), roughly chopped
- 1 tablespoon minced fresh rosemary
Instructions
- Place the rack in the top third of the oven and preheat to 375°F.
- Combine the Pamela’s Biscuit & Scone Mix, butter, a pinch of salt and a pinch of pepper in the bowl of a food processor fitted with the “S” blade. Pulse until the butter into the dry mix until pea-sized crumbs are formed.
- Transfer to a mixing bowl and add the 1 1/4 cups of buttermilk, stir to incorporate. If the mixture still seems a bit dry add a teaspoon of the additional buttermilk at a time, stirring and folding after each addition until all of the dry mix is incorporated. Add the cheese, peppers or tomatoes, and rosemary. Fold until just incorporated.
- On a parchment covered sheet pan, form the dough into a 1″ to 1 1/2″ high round and cut into wedges. Brush the remaining buttermilk over the top. Bake for 25- 28 minutes until golden. Remove the pan to a wire rack to cool.
