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Savoury Italian scones

Savoury Italian scones

Scones salés aux saveurs d'Italie

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You already know my weakness for sweet scones but there is a good news : scones could be also savoury. They will be perfect for an aperitif or a light evening meal to accompany a big salad or a good vegetable soup . Still very simple and quick to perform , they can be filled according to your wishes . I propose today savoury scones with Italian flavours with mozzarella , cherry tomatoes and Grisons’ meat topping .

Savoury Italian scones

For 8 scones

Preparation time: 10min, Cooking time: 10 à 13min

Ingredients

  • 300g flour
  • 1 tsp baking powder
  • 1 pinch of salt
  • 40g cold diced butter
  • 80g diced cherry tomatoes
  • 50g Grisons’ meat in small pieces
  • 50g diced mozzarella
  • 25g grated emmenthal
  • basil leaves
  • 1 egg
  • 20cl cream

PREPARATION

  • Preheat the oven to 220°C.
  • In a bowl, mix with your fingertips flour, salt, baking powder and butter until coarse crumbs.

Scones salés aux saveurs d'Italie

  • In a bowl, mix the cream with egg.
  • Add the liquid mixture in the solid mixture.

Scones salés aux saveurs d'Italie

  • Mix a wooden spatula.
  • Add the cherry tomatoes, the mozzarella and the Grisons’ meat. Mix again with the wooden spatula.

Scones salés aux saveurs d'Italie

  • Finish to mix with your hands and form a ball.
  • Flatten the ball by hand on a sheet lined with parchment paper.

Scones salés aux saveurs d'Italie

  • Cut in 8 equal parts.

Scones salés aux saveurs d'Italie

  • Sprinkle with emmenthal.
  • Bake the scones for 10-13 minutes. They will swell slightly and will be cooked when it sounds hollow when tapped on. The finger should not sink .

Scones salés aux saveurs d'Italie

Scones salés aux saveurs d'Italie

Enjoy!

Scones are best fresh and it is best to eat them the baking day. The next day , they will become less crunchy and wet (they operate much like the bread in fact !). Then I suggest to freeze your remaining scones and take them out 2 to 3 hours before eating them , they will be as good as the day of their making .

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