Share the Love.
One of my most favorite expressions and actions.
See the missing bite out of that Savory Caprese Scone above? It was at that exact moment when I knew I must share the love for this recipe.
I took a tried and true scone recipe from the uber talented Joy The Baker and added my own flavor twist.
Joy’s recipe specifically says to ‘sift’ the dry ingredients, which I’m certain contributes to the lightness of these scones (we’ll talk more about this in a minute). Every time I break out my sifter, my mom becomes part of the recipe. She passed her treasured sifter on to me and I love it!! Not sure if decades later there is a modernized version but I can’t imagine something better than hand-churning.
Recipe note: I’ve learned that COLD butter is key to flaky pastries and baked goods. Scones depend on it.
Besides sifting the dry ingredients, the addition of sour cream further lifts these scones from the stereotypical dense and frankly dry-ish label to a tender biscuit-like texture.
I can’t wait to get to the part of this post where I tell you how freaking, life changing, amazing these are. Composing myself.
My flavor twist choices were influenced by ingredients already on hand, beautifully classic Caprese. Fresh basil (currently growing in our Aero Garden), sundried tomatoes, and fresh mozzarella pearls (leftover from a pasta salad dish).
Shaggy dough. I get it. Just a fork blending wet ingredients into dry, yields a shaggy dough. Once you get comfortable with shaggy, scone making becomes rewarding.
Have I told you how many people moaned in delight over this recipe?
It was a lot!
Scones are so easy to make. A fork, hands, maybe a pastry and pizza cutter is all that’s kneaded. I mean needed. Barely any kneading is required. In fact, remember that cold butter, DON’T overwork your scone dough. You want that butter to burst into love while baking. And as you can see above, don’t fret over unkept edges, they add character.
Holy crow ya’ll!! All praises to Joy for a scone recipe that poofs. I took double breaths when this tray of Savory Caprese Scones came out of the oven. Long savory inhales.
I take most of my food pictures on my front porch (to a fault), thus the brick background in most pics. I knew when these scones came out of the oven that they were special. Poofed up, sensational aromas, oozing cheese. I set up my shoot, sat down on my front steps to get just the right angle, snapped a few shots…But, then I had to know.
Oh my gawd. Oh my gawd. Oh my gawd.
I ate that Savory Caprese Scone, sitting on my front porch steps, without looking back. I’m certain my eyes rolled back in my head. My poor neighbors…the sights they have to endure. They are so flaky, bursting with flavors reminiscent of pizza. The mozzarella cheese studded throughout was the perfect melty gooey yumness.
B, who generally sticks to a low-carb eating plan, ate his without a morsel of guilt. In fact, he was the brilliant one who thought to pair them with a marinara dipping sauce. Delicious.
After I recovered from my moment on the porch, I promptly packed up two warm scones and walked them up the hill to my mom & dad in-laws. They too were smitten with this savory creation. Then I sealed two more up tight and shipped them to my sister as part of her birthday gift. Even two days later, she described the same goodness I had experienced….of course she warmed them up first.
Make Savory Caprese Scones. And be sure to Share the Love.
- 3 cups all-purpose flour
- 1 Tablespoons sugar
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon cracked black pepper
- ¾ cup unsalted butter, cold and cut into cubes
- 1 egg, beaten
- 3 tablespoons cold water
- ¾ cup sour cream, cold
- ⅓ cup chopped basil
- ½ cup chopped sundried tomatoes
- ¾ cup mozzarella cheese, pearls or cubes
- 1 egg beaten for egg wash
- coarse sea salt and cracked black pepper for topping
- marinara sauce for dipping (optional)
- Preheat oven to 400 degrees.
- Line baking sheet with parchment paper and reserve.
- In a mixing bowl, sift together flour, sugar, baking powder, baking soda, salt, and black pepper. Cut in butter using a pastry cutter. Mixture will resemble coarse meal.
- In another bowl, combine egg, sour cream, and water. Beat lightly with a fork. Add to flour mixture, stirring with fork to make a shaggy dough. Add the basil, sundried tomatoes and mozzarella. Pour out onto a clean surface and knead about 10 to 15 times, until it just comes together.
- Pat out into a 1-inch thick circle. Use a pizza cutter to cut into 8 wedges. Transfer to parchment lined baking sheet, brush with egg wash and sprinkle with sea salt and black pepper.
- Bake for 12-15 minutes. Serve warm with marinara sauce for dipping (optional).
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