Best 4 Savory Mini Scones Recipes

SAVORY MINI-SCONES

Steps:

• Heat oven to 400°. Spray 2 cookie sheets with cooking spray. Mix flour, cheese, onions, cilantro, baking powder, baking soda, salt and red pepper in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Mix apple juice, 1/3 cup yogurt and the egg; stir into flour mixture until dough leaves side of bowl.
• Turn dough onto lightly floured surface. Knead about 1 minute or until smooth. Divide dough in half. Roll each half into 9-inch circle that is 1/4 inch thick. Place each circle on cookie sheet. Cut each circle into 12 wedges with floured knife, but do not separate. Brush 1 tablespoon yogurt over each circle.
• Bake 15 to 17 minutes or until golden brown. Carefully separate wedges; remove from cookie sheets to wire rack. Serve warm.

SAVORY SCONES

Steps:

• Preheat the convection oven to 350 degrees F.
• Add all the dry ingredients into a large bowl and stir to combine. Grate the frozen butter into the dry ingredients. Add the blue cheese, spinach, parsley, and green onions. Make a well and add the eggs and half the buttermilk. Fold until just holding together , adding more buttermilk as needed. Line a sheet pan with parchment paper. Scoop 3-ounce portions of batter onto the paper. Bake for 22 minutes.

SAVORY SCONES

Steps:

• Cook sausage and chopped onions in a skillet over medium heat until browned, breaking up sausage as it cooks.
• Drain off excess fat; cool slightly.
• In medium size bowl combine baking mix and sausage mixture.
• Pour in milk and stir with a fork just until evenly moistened.
• Turn out on an ungreased baking sheet.
• With floured hands, pat into an 8-inch round and cut in eighths with a sharp knife.
• Sprinkle instant onion and oregano over the top.
• Bake at 400ºF for 20 minutes.
• Cool 5 minutes and serve warm.
• Variation: Add a little grated cheese to baking mix.

MINI SAGE & ONION SCONES

Steps:

• Heat oven 220C/200C fan/gas 7. Heat the oil in a pan and cook the onion for 5 mins until soft, then set aside to cool. In a food processor, pulse the flour and butter together until the mixture looks like crumbs, then add the sage, cooled onion and enough milk to make a soft but not sticky dough. Tip out onto a floured surface, knead briefly, then roll out to 1cm thickness. Using a 1.5cm cutter, stamp out mini scones. Brush tops with egg, put onto a baking sheet and bake for 8-10 mins until risen and golden.
• To serve, split the scones, spread each side with cranberry sauce, then sandwich together with the turkey.