I thought that'd I'd like to make a savory scone, and I wanted to serve them for Thanksgiving. Since I was happy with the Hungry Couple's recipe with regards to its consistency, I wanted to use it as a base. I knew that removing the pumpkin from the scone would alter how it baked entirely, so I wanted to figure out something that was a similar texture. I settled on silken tofu, though I also considered sour cream and feta, and I will revisit those another time. Here they are:
Listened to: WTF Podcast. Not very Thanskgiving-y.
Chive Scones (makes about 9 scones)
- 2 C AP flour
- 1 Tbsp baking powder
- 1 heaping tsp fine salt
- 1 stick unsalted butter, chilled
- 1/2 C soft silken tofu
- 1/4 C milk, plus extra
- 1/3 C chopped chives
- 1 egg
- 1/2 tsp rosemary, partially crushed
- cracked black pepper, to taste
2. In a medium bowl, combine the tofu, milk, chives, egg, rosemary, and black pepper. Stir until well-mixed and smooth. Set aside.
3. Cut the chilled butter into small pieces. Add to the flour mixture, and using 2 butter knives, cut the butter into the mixture until it forms coarse crumbs.
4. Add the wet ingredients to the dry and mix well. Prepare a lightly oiled baking sheet or sheet with a silpat. With your hands, form the scones. If needed, add a bit more milk to the mixture, though it should be fairly dry. Place on the baking sheet.
5. Bake for 30-40 mins or until golden brown.
Verdict? Why didn't I try to make savory scones long ago? They are flavorful & biscuity, and will satisfy even the most tofu-phobic friends. The tofu bakes into the scones perfectly and undetected. Enjoy!