Herbed Double Cheese Savory Scones

Adapted from OhioFarmGirl’s Adventures in the Good Land

Savory, tender part-whole wheat scones with parsley, leeks, basil, goat cheese and feta.

We had our Christmas with the family a little late this year, since Christmas fell in the middle of the week, we waited till the weekend after to celebrate. All the family was there, noisy kids, dogs, Christmas tree, loads of presents under the tree. It was crazy and fun and exhausting all at once.

Sunday morning my sister and her kids left and suddenly the house was quiet. A silent peacefulness settled over the house and while we love the children and all the joy that they bring, we all cherished this calm after the “storm” of Christmas. My sister made a huge pot of chicken noodle soup and I decided to make some scones to go with it.

I found this recipe from OhioFarmGirl’s Adventures in the Good Land and now I am SO excited! It’s a tender perfect, easy scone recipe and one of those recipes you could tweak and experiment with, creating different scone flavors. While these were just perfect, tender and delicious just as they are, my mind is buzzing with ideas now …

Herbed Double Cheese Savory Scones

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: About 12 scones 1x

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Ingredients

Scale 1x2x3x

• 4 oz. softened goat cheese
• 4 oz. feta cheese, crumbled
• 1 cup whole wheat flour
• 1 1/2 cups all purpose flour
• 1 Tablespoon plus 2 teaspoons baking powder
• 1 teaspoon salt
• About 1 Tablespoon EACH: dried basil, fresh parsley, dried leeks
• 1 egg
• 1 cup lowfat milk

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Instructions

1. Preheat the oven to 400 F. Spray a large baking sheet with cooking spray.
2. Put the cheeses in a large mixing bowl and mix them together. Add the flours, baking powder, salt and herbs and mix it all together. Use two knives or your fingers to break up any large chunks of cheese and mix until the mixture is crumbly.
3. In a small bowl, whisk together the egg and milk, then stir into the flour mixture to make a batter. Flour your hands and shape the dough into a ball, then flatten it out onto the baking sheet till it’s about 3/4 inch thick. Brush with an egg wash if you like. (I skipped the egg wash.) Using a knife or special scone-cutting tool (I forget what the proper word for those things are!), cut the round into 12 triangles. Separate the triangles on the baking sheet if you like … I baked mine in one round.
4. Bake at 400 for about 15 minutes or until golden brown. If you let the scones bake all in one round, you’ll need to cut them again.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Try a New Recipe Tuesday and Hearth & Soul Bloghop.