Quick, easy, flaky, tender, gorgeous, heavenly-smelling, adaptable, perfect for brunch or a high tea, oh so savoury…
Did I forget to construct a proper sentence? Sorry, I just wanted to get all the key points out there in what I expect will be one of our shorter posts amid both Chu and I’s many looming November deadlines. *Buries head into pillow and screams.
I’m all for the savoury baked good. I actually prefer it. And sometimes, when you’ve been thinking too much about how to tackle that term paper (or group project) most painlessly while worrying that you haven’t done enough to be ready for that Wednesday mid-term, what you need is a recipe that comes together quickly, that you can fill with almost anything you have in the fridge, and that’ll give you a much needed digestive-induced endorphin rush. I have no scientific proof of that last claim. You’ll just have to trust my belly.
Like I said, these savoury spiral scones can be filled with practically anything. We went all out and packed them with an herb & garlic cream cheese, sundried tomatoes, green onions and grated cheddar, but go with what you have/like. The first time I made these, I did half with just the cream cheese and half with bacon, cheddar and sundried tomatoes and both versions were equally delectable.
You start by sifting together some flour, sugar, baking powder and salt.
Then, it’s time to cut in the butter. If you remember our pumpkin scones, you know that for that recipe, we used a pastry blender to cut in the butter. For these spiral scones though, I just used my fingers to break up the butter into pea-sized pieces, coat them well in the flour mixture, and then flatten these bits of butter into large flakes by pressing them between the palms of my hands.
See that? That means flaky.
Whisk together some milk, cream and egg until combined and then add all at once to the dry mixture, stirring just until a soft dough is formed.
On a floured surface, roll out your dough (or even just press it out with your hands) to about a 10 x 14 inch rectangle.
Spread and/or sprinkle your desired fillings on the dough and roll it up tightly starting from the short side of the rectangle.
Slice the resulting log into 8 equal discs, place them cut side down on a parchment-lined baking sheet, brush with a touch of milk and sprinkle with some sesame or poppy seeds for some extra crunch.
Bake for 20 minutes at 375°F and voila!
Download and print the full recipe in PDF below: