Slightly sweet apples, a little oozing cheese, and a touch of herby sage make savory scones the perfect way to start your day with comfort food.
Who has two thumbs and lots of leftover sage from the holidays?
This girl! (Sadly, I could not procure a photo of me pointing to myself with my thumbs, so you’ll just have to imagine it.)
I hope you all enjoyed the holiday season. We hosted both of our families for Christmas and had lots of fun letting the Big Girl play “Santa” by handing out everyone’s gifts. We further enjoyed copious amounts of tasty food and hope your pants are fitting better than ours.
I also hope you all didn’t resolve to give up refined flour this year, because you’ll definitely want to eat these scones (despite what said pants lead you to believe).
I’ve described my nostalgic feelings towards scones in the past, so it’s not terribly surprising that, when faced with the pile of leftover sage, my first thought was scones. Not pork. Not poultry. Not pasta.
Because we’re still rocking the refined carb breakfasts over here like it’s 2005 (or whatever year it was that people started to realize white flour for breakfast = 10AM slump).
Ok, fine. I will concede that these are a treat and not something I’d want to eat for breakfast every day, but only because I’m trying to grow up and be all mature and responsible about how I start my mornings. Big Girl, though, would love if we started every morning with scones. You can channel your inner toddler and be just like her on occasion too.
In any case, if you too enjoy the occasional breakfast splurge, and didn’t use all the sage for your turkey, enjoy this savory treat while everyone else hauls their healthy-eating bums to the gym first thing in the morning. Isn’t it good to be bad sometimes?!
- 2½ cups all-purpose flour
- 2 tbsp. granulated sugar
- 1 tbsp. baking powder
- ½ tsp. salt
- ½ cup unsalted butter, cubed and kept cold
- 1 apple, peeled, cored, and diced
- ½ cup diced cheddar cheese
- 1 tbsp. minced sage (fresh)
- 1 cup heavy cream
- Preheat oven to 425° and line a baking sheet with a baking mat (or parchment paper). Set aside.
- Whisk flour, sugar, baking powder, and salt together in a large bowl.
- Add butter to flour mixture and cut in with a pastry blender (or fork; just no fingers!) until the mixture resembles course meal (no pieces bigger than a pea). Add apple, cheese, and sage and stir to incorporate.
- Stir cream into the flour mixture until it's just all absorbed (don't over stir). Turn dough out (if you're using a baking mat, you can do this directly on the mat; otherwise, lightly flour your counter top or other surface) and knead just enough times to keep the dough together.
- Pat the dough into a 9-10 inch circle (so that your scones are 1-inch thick) and cut into eight "pie" pieces. Separate the scones slightly from one another so they have a bit of space to rise.
- Bake until golden brown, 18-23 minutes, and then cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely (they can be served warm after cooling on the baking sheet for a few minutes). Store in an air-tight container (room temperature) for 3 days, or freeze for up to a month.
Speaking of flakes, cold butter is key to good texture here. Avoid touching your dough more than necessary (your hands will warm the butter too much), and bake them as soon as your dough is ready (no walking off to do laundry in between).
This recipe is adapted from Brown Eyed Baker.