I’ve never met a scone I didn’t like: blueberry, currant, cranberry walnut, and even chocolate chip. But I hadn’t tried a savory scone until today. And I can still say that I’ve never met a scone I didn’t like.
With the addition of sharp cheddar cheese, these scones are both flaky and crispy—the perfect complement for just about any meal. I ate my first one with a quick chicken salad, made from 1/2 pound gluten-free deli chicken; one stalk of celery, diced; 1/4 of a red onion, diced; about a tablespoon of fresh dill, snipped with kitchen scissors; 1/4 cup chopped pecans, toasted (cook in toaster oven for 3 minutes at 350 degrees), and a good dollop of sour cream, enough to mix all ingredients together (about 1/2 cup). I put that on a bed of spinach and kale, and accompanied my feast with these delicious scones and some green grapes, which you can put in the salad, sliced. It was a gourmet lunch that took less than an hour to prepare.
Mustard and Cheddar Scones
1 and 1/3 cups sorghum flour
2/3 cup arrowroot starch
2 teaspoons baking powder
1 teaspoon xanthan gum
1 teaspoon mustard powder
1 and 1/2 teaspoons salt
1/3 cup (5 and 1/3 tablespoons) cold, unsalted butter
1 cup grated sharp cheddar cheese (use large setting)
1/3 cup + 1 tablespoon cream
1/3 cup + 1 tablespoon cold water
additional cream for topping
Preheat oven to 425 degrees. Grease large cookie sheet.
In a large bowl, whisk sorghum flour, arrowroot starch, baking powder, xanthan gum, mustard powder, and salt. In a separate bowl, grate cheese on coarse setting; set aside. Cut butter into small cubes, and use a pastry blender to combine with flour mixture. Using a fork, add cheese to flour mixture. Then add all of the cream and 1/3 cup cold water. Mix quickly with a fork to moisten flour mixture so that it will form a coherent ball. Add more water gradually, as needed. Knead in the bowl about 10 times.
Place ball of dough in the center of the cookie sheet, pressing to about 3/4-inch thickness. Cut into 8 pieces (being careful not to harm a non-stick surface), moving them from the center so that they have room to spread. If a part falls off, just press it back on.
Cook at 425 degrees for 10-12 minutes (convection oven: 400 degrees for 8 minutes; then turn off oven, but leave scones for 5 more minutes). Yield: 8 scones.
Serve warm or freeze within 24 hours. Best warmed in toaster oven rather than microwave. Freezes well.
I’m sure these scones would taste great for breakfast, with an omelet, or for dinner, to accompany soup. So, now that fall is in the air, bake some Mustard and Cheddar Scones. You’ll enjoy this savory pastry as you also warm your kitchen.