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Feb 27, 2010 05:46 AM

Savory scones

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.

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  1. 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

    2 eggs

    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.

    2 Replies
    1. re: bushwickgirl

      What is the butterfat content of the heavy cream to which you are referring? The highest I can get is 35%, and that is whipping cream, which I thought was synonymous with heavy cream. I have heard of 45%, but always thought that was an Europe (non US/Canada) thing.

      1. re: souschef

        In the US, the USDA definition of whipping cream is anywhere from 30-36% butterfat, where heavy cream is a minimum of 36%.