Sweet scones are good but have you tried savoury scones?! Honestly, dare I say it, I actually prefer savoury to sweet when it comes to scones. Something about all the flavours coming together just makes them a perfect morning breakfast or afternoon delight. I realized when naming this recipe that it was quite a mouthful but each ingredient needed to be emphasized. Roasted garlic, sun-dried tomato, spinach and sharp cheddar cheese scones… just typing that out I begin to drool. I promise you these scones will not disappoint!
Preheat the oven to 375. Peel 4 cloves and garlic and toss in avocado oil. Put in the baking dish and bake in the oven for 10 mins. While that is roasting grab a small bowl and add both cream and egg and whisk well then put aside.
Using a stand up mixer or mixer bowl add all purposes flour, baking powder, sea salt and cane sugar. Mix well together. Chop refrigerated butter into cubes and then add it to the mixer. Mix well until it looks like the consistency of cornmeal. Next add chopped minced garlic, sundried tomatoes, shredded spinach and shredded sharp cheddar cheese. Mix so it is all evenly incorporated. Next add the cream and egg mixture. It will begin to turn into a sticky dough.
Flour your countertop and transfer dough to floured service. Kneed for about 3-5 minutes then shape into a circle about 1 inch thick. Cut dough into 8 equal triangles.
Using a cookie pan with parchment paper on top, add each triangle scone to the pan. Spaced about 2 inches apart. Bake for 20 mins. Cool before serving!
Preheat: 375F
Bake: 20 mins
Ingredients:
4 roasted garlic minced
1 tsp Avocado oil
3/4C + 2 Tbsp cream
1 egg
2C All-purpose flour
1/4C cold butter
1 tbsp baking powder
1 tsp cane sugar
1 tsp sea salt
1/4C chopped sundried tomato
½ C shredded spinach
1 ½ C shredded sharp cheddar cheese
