Quarantine Bake Along: M + H’s Savory Scones

Quarantine Bake Along: M + H’s Savory Scones

Do these scones live up to the hype? I’d like to think so. They’re often the first item to sell out at my pop ups, the online shop, pretty much everything. People would come back into the pop up after leaving to tell me how much they loved them after taking a bite. Or come back to buy more. I’ve seen them recommended on Ann Arbor’s Reddit. It’s pretty funny and awesome.

I love them, but I also feel weird about saying that things are “the best.” I’m sure there are better scones out there but these are the best ones I’ve personally made and tried. Luckily for all, they’re very simple to make!

These scones veer away from the traditional English-style scones which are more on the crumbly and dry side. They’re incredibly rich and tender.

A Brief Scone History

Scones origins (in the early 1500s) were as Scottish quick bread that were made with oats and griddle-baked. As for the origin of the word “skone,” some say it comes from the Dutch word “schoonbrot,” which means beautiful bread, while others argue it comes from Stone of Destiny, where the Kings of Scotland were crowned. Scones became popular and an essential in England when Anna, the Duchess of Bedford (1788 – 1861), ordered the servants to bring tea and some sweet breads (including scones) one late afternoon. She was so delighted by this that she ordered it every day and is now what has become an English tradition: “Afternoon Tea Time.” They are still served daily with the traditional clotted cream topping in Britain.

Savory Scone Recipe

  • 2 cups (241g) all purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 2 teaspoons sugar
  • 4 tablespoons (half stick) cold unsalted butter
  • 1 cup (113g) coarsely grated or diced cheese
  • 1/3 cup chives or scallions (or 1 Tbsp dried herbs/seasonings)
  • 3/4 cup heavy cream, or enough to make the dough cohesive
  1. Preheat the oven to 425°F with a rack in the middle to upper third. Line a baking sheet with parchment.
  2. Whisk together the flour, salt, baking powder, and sugar. Work the butter into the flour until the mixture is unevenly crumbly until the largest pieces are pea-sized. You can also do this with several pulses in the food processor.
  3. Mix in the cheese and seasonings until evenly distributed.
  4. Add cream, stirring to combine. Try kneading the dough together; if it’s crumbly and won’t hang together, or if there are crumbs remaining in the bottom of the bowl, add cream until the dough comes together. Transfer the shaggy dough to a work surface.
  5. Pat the dough into a smooth circle about 1″ thick. Use a knife or bench scraper to cut the disk into 8 wedges and place on the baking sheet about 2″ apart.
  6. Brush the scones with a bit of cream, milk, or butter; this will give a nice shiny crust. Sprinkle with Maldon salt and pepper if desired.
  7. Bake the scones for 20-25 minutes until they’re golden brown.
  8. Refrigerate any leftover scones, well wrapped, for several days; reheat before serving. Freeze for longer storage.

Adapted from King Arthur Flour and Serious Eats.

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