Yield: Yields 8 scones.
Similar to a flavored biscuit, but richer and more tender, these savory scones are the perfect accompaniment to a hearty soup or stew, an assortment of cheese and cold meats, or a brunch or supper.
Delicious. I made the whole recipe....and three of us ate every single one.
Very tasty. I halved this and it worked well. Only other change I made was that I combined the first 4 ingredients in the food processor and then cut in the cold butter quickly. I transferred it to a bowl to add the chopped rosemary and cream-egg mixture as directed originally. Super easy.
I have had consistently good results with this recipe. It's simple and the scones never last long. They are always a hit and everyone always asks for the recipe. It's in my favorites file!!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?You must be a Fine Cooking subscriber to access this feature.
Or learn more
Already a subscriber?
Log inGet the print magazine, 25 years of back issues online, over 7,000 recipes, and more.
Write a Review