Autumn Scone Recipes: Delightfully Savory Treats
Autumn Scone Recipes: Delightfully Savory Treats is a practical, flavor-forward autumn scone recipes recipe with clear ingredients and step-by-step instructions. - Texture: Buttery, flaky, and crumbly with a moist center and crisp exterior.
Equipment
- knife
- cutting board
- mixing bowl
Ingredients
- All-purpose flour and whole wheat white flour
- Sugar
- Dried sage
- Fresh sage
- Baking powder
- Baking soda
- Salt
- Cold butter
- Parmesan cheese
- Pumpkin
- Cream or milk
- Pecans
- Pepitas raw pumpkin seeds
Instructions
- Combine flour, sugar, dried sage, fresh sage, baking powder, baking soda, and salt.
- Grate cold butter using a box grater.
- Add the grated butter to the flour mixture.
- Incorporate cream or milk and knead the dough briefly with hands until it holds together.
- Bake in an oven until cooked through.
- Sprinkle with additional parmesan cheese on top.
Notes
- Yield: 6 scones; recipe can be doubled for 12.
- Substitutions: Use all-purpose flour or whole wheat white flour exclusively. Pecans can be replaced with walnuts or omitted. Pepitas are optional; sunflower seeds or hemp seeds are alternatives.
- Storage: Freeze cooled scones in an airtight freezer-safe bag. Reheat using a toaster oven.
- Preparation Tip: Grating cold butter eliminates the need to cut butter into flour, ensuring better flakiness.
- Substitutions: Use all-purpose flour or whole wheat white flour exclusively. Pecans can be replaced with walnuts or omitted. Pepitas are optional; sunflower seeds or hemp seeds are alternatives.
- Storage: Freeze cooled scones in an airtight freezer-safe bag. Reheat using a toaster oven.
- Preparation Tip: Grating cold butter eliminates the need to cut butter into flour, ensuring better flakiness.