The guide to baking savory scones

For baking scones (whether savory or sweet), use a top-bottom heat setting (static heat) at medium-high temperature. This ensures that the pastry browns without drying out.

The rise of the pastry relies on the use of self-rising flour, baking soda, and buttermilk. The combination creates a reaction that yields a puffy and airy pastry. It's particularly important to place the dough in the hot oven after it has been chilled to achieve a puffy and golden pastry.

Variation Options

You can replace the buttermilk with an equal amount of sour cream.

The Gouda cheese can be substituted with any grated cheese - yellow cheese, Emmental, mozzarella, kashkaval, etc.

Ingredients:

For the dough:

230 grams self-rising flour (1½ cups plus 2 tablespoons)

15 grams white sugar (1½ tablespoons)

2 grams baking soda (½ teaspoon)

3 grams salt (½ teaspoon)

85 grams very cold butter, cubed

130 grams cold buttermilk (½ cup plus 1 tablespoon)

100 grams Gouda cheese, grated or in small cubes

50 grams pitted Kalamata olives

A handful of chopped fresh herbs (oregano, chives, rosemary, za'atar)

For brushing and sprinkling:

1 beaten egg

Maldon salt or coarse Atlantic salt

Preparation Instructions:

1. Prepare the Dough: In a food processor fitted with a steel blade, place the self-rising flour, sugar, baking soda, salt, and cold butter. Process in pulses until a coarse crumbly mixture forms. Add the buttermilk, Gouda cheese, olives, and herbs, and process in pulses until a crumbly and moist dough forms.

2. Shape the Dough: Transfer the dough crumbs to a work surface or a sheet of baking paper. Shape the dough into a flat circle about 17 cm in diameter and 2 cm thick using your hands. Work quickly to keep the dough cold. Place the dough in the freezer for half an hour. Slice into 8 triangles with a knife.

3. Prepare for Baking: Line a baking sheet or tray with baking paper and arrange the scones with some space between them.

4. Bake: Preheat the oven to 190°C (374°F). Brush the scones with the beaten egg and sprinkle a little salt on top. Bake for about 17-20 minutes until the scones are puffed and golden. Scones are best when fresh and warm.

Naama Gaon, in collaboration with Sugat