These savory scones are a nice change from sweet morning baked goods. Pair them with some fresh fruit or go all out and have a fried egg or some bacon with them—either way, you’ll be pleased and energized for your day.
2 1/4cupswhole wheat flour (use wheat/gluten-free if needed)or use spelt flour
2Tbsp. sugar
2 1/2tsp. baking powder
1tsp. dried thyme
1/2tsp. baking soda
1/2tsp. salt
1/4tsp. cayenne pepper
8Tbsp. cold buttercubed
1cupshredded sharp Cheddar cheese
1cuplow fat plain yogurtor use any variety
1egglightly beaten (optional)
Instructions
Preheat the oven to 425 degrees and line a baking sheet with parchment paper or spray with cooking spray.
In a large bowl, stir together the flour, sugar, baking powder, dried thyme, baking soda, salt, and cayenne pepper.
Using a pastry cutter or your fingers, break the butter up into the flour mixture until it resembles coarse crumbs.
Stir in the cheese and then the yogurt until just combined.
Lightly flour a cutting board or clean counter top and turn the mixture out onto the surface. Knead it gently 5 – 10 times, until it just all comes together. Then pat it out into a ¾ inch thick circle.
Using a round cookie cutter or the top of a glass, cut out round disks and place them onto the baking sheet.
Gently combine the scraps into smaller disks for more cutting as needed. Lightly brush the tops with the egg, if using.
Bake for 12 – 15 minutes, or until golden on top. Eat warm or after cooling them, store in an airtight container on the counter or freeze for up to 3 months.
Freezing and Defrosting Directions
To freeze the scones, cool completely on a wire rack and then transfer them to a freezer-safe bag. To defrost, microwave them for 45 seconds and then crisp in the toaster or toaster oven, if desired.
Notes
Do Ahead or Delegate: Combine the dry ingredients, shred the cheese if necessary and refrigerate, beat the egg if using and refrigerate or fully prepare and store or freeze the scones.Scramble Flavor Booster: Double the cayenne pepper and/or use shredded Pepper Jack cheese in place of the Cheddar cheese.Tip: If you’d prefer to freeze the unbaked scones and bake them fresh on the weekend or for houseguests, put the unbaked disks on a baking sheet, let set in the freezer, then place them in a freezer-safe bag and press out as much air as possible. Bake directly from the freezer. (Allow 1 to 2 minutes longer in the oven.)Nutritional Information Per Serving (% based upon daily values): Calories 306, Total Fat: 18g, 28%; Saturated Fat: 10g, 52%; Cholesterol: 47mg, 16%; Sodium: 307mg, 13%; Total Carbohydrate: 30g, 10%; Dietary Fiber: 4g, 15%; Sugar: 5g; Protein: 9gLike this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!