My friend Diana, whose cookbooks were lost as an indirect result of Katrina (not drowned, but left behind after she fled to New Mexico) is missing a savory scone recipe from a Boston Museum of Art cookbook. Does anyone have that cookbook and recipe? Other savory scone recipes are welcome as well.
Sorry, no, I don't have the cookbook or the recipe (I have been to the museum, though) but here's a savory scone recipe:
8 oz. (approximately 2 cups) plus extra for some light kneading, use AP flour
2 Tablespoon Sugar
1 Tablespoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter
2 teaspoons lemon zested
2 teaspoons fresh rosemary, chopped
1/2 cup. whipping cream, not heavy cream, add half and half of whole milk to thin just a bit if all you have is heavy cream.
Sparkling sugar for sprinkling about 2 tablespoons -or granulated sugar is fine, but leave the sugar out if you want a savory scone.
Wisk all the dry ingredients, lemon zest and rosemary in a medium bowl.
Using a pastry cutter add the butter until the butter is in very small pieces..the mix will be crumbly.
In a small bowl. Lightly mix 2 eggs and cream.
Make a well in the flour mixture and add the egg, cream mixture into the center.
Mix quickly and gently until all is moistened.
Dump out onto a floured surface and gently knead and shape into a round. You may need to add a bit more flour if the dough is too sticky.
Brush with some cream and sprinkle with sparkling sugar. Cut dough into slices with a wet knife, eight wedges total, but don't separate wedges.
Bake 400F pre-heated oven for 20-30 minutes or until lightly golden brown.
Separate wedges when scones have cooled.
I hope you can locate the recipe.