• Savory Scones

  Filed under Side Dish - Bread
  Jan 15
  
  If you’ve been reading my blog, you will know that I have a hard time with side dishes. I have been trying to be better lately, mostly so that I can get some extra vegetables into our meals, but the hardest thing for me is pairing sides with the main dish. I’m fine with coming up with a main dish to serve, and I’m fine with coming up with a side dish, but whether or not these always go together is a whole new question!! I actually received an email the other day with a question regarding sides.
  
  

  your bell peppers look delicious. I have been wanting to make stuffed bell peppers for a guy I have been recently dating. He is a great cook and loves to cook, but it is my turn and I want it to be great. Do you have any suggestions for side dishes for these peppers….and maybe dessert?

  So I need your help!! She was referring to the Stuffed Bell Peppers I made a few months ago. I’m counting on you all to come up with a great meal plan including these peppers!!

  I realized last night that I hadn’t posted about these scones yet, which is a shame, because they really were very delicious!! I made them awhile back with the Cornflake Crusted Halibut. Once again, I don’t really know if these “went” together, but I sure did enjoy both of them!! One thing I know these would go well with is a nice, hot bowl of chicken tortilla soup. I have really been wanting to whip up another batch of these scones, so maybe I will be making some soup soon!! I was afraid the chipotle would be quite hot, but I was actually surprised at how you just tasted a little bit of heat. I might even add a little extra next time I make these!

  Chipotle-Cheddar Scones
  from Cooking Light November 2007 and Cooking Light Annual Recipes 2008

  2 cups all-purpose flour (about 9 ounces)
  1 tablespoon baking powder
  1/2 teaspoon salt
  3 tablespoons chilled butter, cut into small pieces
  3/4 cup fat-free sour cream
  1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
  1 tablespoon water
  1 tablespoon minced chipotle chile, canned in adobo sauce
  1 large egg, lightly beaten
  Cooking spray

  Preheat oven to 350°.

  Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add sour cream, cheddar cheese, 1 tablespoon water, chipotle chile, and egg; stir just until moist. Knead in bowl with lightly floured hands just until dough forms.

  Divide dough in half. Shape each half into a 6-inch circle on a baking sheet coated with cooking spray. Cut each circle into 6 wedges; arrange wedges 1 inch apart on pan. Bake at 350° for 20 minutes or until browned. Serve warm.

  12 servings (serving size: 1 scone)

  CALORIES 134(30% from fat); FAT 4.5g (sat 2.6g,mono 0.9g,poly 0.3g); PROTEIN 4.3g; CHOLESTEROL 30mg; CALCIUM 125mg; SODIUM 320mg; FIBER 0.7g; IRON 1.2mg; CARBOHYDRATE 18.8g

  See these scones also on Megans Cookin
  

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  25 Comments

25 Responses to “Savory Scones”

1. 

   Katie B. said on January 15th, 2008 at 4:45 pm

   Those scones look amazing!!

   As for a side for your peppers, maybe a cucumber salad of some kind? Something light and fresh to serve as a foil to the meaty/ricey peppers?

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2. 

   eatme_delicious said on January 15th, 2008 at 4:46 pm

   Oo I was just thinking this morning that I want to make a bread thing like this to go with my sweet potato black bean chili! The other day I was scrolling through your blog and my boyfriend was sitting back behind me but he kept asking “ooo what’s that” “what’s that?”. Your food & photos definitely enticed him!

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3. 

   Shayne said on January 15th, 2008 at 8:37 pm

   I used to have a hard time coming up with veggie sides until I started picking a side and coming up with a main to go with it. I did that for a few months a few years ago until I had a sides base.

   I always make a garlicy cucumber yogurt salad with stuffed peppers and some toasted crusty bread. I feel that stuffed peppers need little with them because there is so much in them.

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4. 

   Mary said on January 15th, 2008 at 10:25 pm

   I eat soup all the time for lunch and these scones would go GREAT with the cooking light black bean soup that’s made with bacon (that I had today!)
   Thanks for posting on these!

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5. 

   Kevin said on January 16th, 2008 at 12:38 am

   Great use of chipotles! They look really good. You can see the yummy cheese in them!

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6. 

   glamah16 said on January 16th, 2008 at 3:24 am

   I have to try these scones. I would serve them alongside the stuff peppers which are a meal in one!And perhaps the cucumber salad you showed or a nice leafy one. Followed by a light fruity sorbet. Easy and sastifying.

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7. 

   Patricia Scarpin said on January 16th, 2008 at 1:24 pm

   Deb, I was thinking something “bread” too… Those stuffed peppers are good on their own, I think. Some crusty, delicious bread (Italian?) would go well, or spread some pesto on thick slices and toast briefly… I’m just guessing here.

   The scones look delicious, so delicious!

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8. 

   Bellini Valli said on January 16th, 2008 at 1:29 pm

   The scones look amazing. I love the addition of the chipotles. For the peppers I always serve them in the Greek way…even if I am not Greek) with lemon roasted potatoes and a cucumber/feta salad.

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9. 

   Suzana said on January 16th, 2008 at 1:53 pm

   yum! Sounds delicious! I could eat scones everyday – those sound great.

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10. 

    Cheryl said on January 16th, 2008 at 2:53 pm

    I have never tried a savory scone. This looks like the one to start with. Yum.

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11. 

    Katerina said on January 16th, 2008 at 3:25 pm

    This is interesting! I totally have this problem too. in fact usually if I focus on a side dish I turn it into a main – like risotto. I have no gift at timing things together.

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12. 

    Ellie said on January 16th, 2008 at 3:34 pm

    The scones are absolutely gorgeous, lovely photos!

    And my sister is totally hanging out for the lemon cheesecake recipe

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13. 

    Amanda at Little Foodies said on January 16th, 2008 at 3:57 pm

    Not sure I can offer advice on what goes with what as I sometimes serve some bizarre combinations but those savoury scones sure look great!

    You can’t get hold of chipotle anything very much in the UK but I recently got some chipotle paste and have fallen in love with it.

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14. 

    Megan said on January 16th, 2008 at 4:27 pm

    I made these scones and they were wonderful! But your picture is much better then mine.
    As a side, you cant go wrong with salad. I like the cucuber idea or maybe spinich and strawberry.

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15. 

    JennDZ - The Leftover Queen said on January 16th, 2008 at 4:45 pm

    These scones look fabulous! Yummy!

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16. 

    Miss Scarlett said on January 16th, 2008 at 7:24 pm

    Wow – now that I’ve got “cornflake coating” down (after last night’s “fried” chicken) I am definitely game for your halibut! And these scones look amazing. I’m struggling with side dishes lately as well. That spinach salad I made last night from Epicurious was YUCK! Oh and if you DO try the chicken – change the seasoning. Poultry seasoning has NO place in fried chicken and it was not good. Next time just salt, pepper and paprika for me.

    Oh – and re: Vanilla Ice – yes, we have an old bicep track that the members hate – “Ice Ice Baby.” You can just HEAR the groans and see the eyes roll. Happy steppin’!

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17. 

    Sylvia said on January 16th, 2008 at 7:38 pm

    I love savory scones, normally I use like bread for breackfast

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18. 

    Emiline said on January 16th, 2008 at 8:15 pm

    I’ll have to think about a side for you.

    I’ve made scones, but I’ve never made them savory. These look so good! I like the looks of them.
    They look trendy. Do you know what I mean? Like cover of a magazine.

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19. 

    Laura said on January 16th, 2008 at 8:36 pm

    I love savoury scones Deborah! I’m going to have to give these a try

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20. 

    Brilynn said on January 16th, 2008 at 11:17 pm

    I’m brutal for figuring out sides as well. I don’t think mine usually go together…
    Those scones look great and substantially lighter than most.

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21. 

    BC said on January 17th, 2008 at 1:35 am

    I have a lot of difficulty with side dishes too. I usually choose a “first course”. What about a Greek salad?

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22. 

    Tartelette said on January 17th, 2008 at 9:34 pm

    These scones would be perfect with chili this weekend!
    As a side dish for the peppers, I’d go with a green salad with tomatoes and cucumbers, light vinaigrette

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23. 

    mimikatzchen said on January 17th, 2008 at 11:02 pm

    first, the scones look great! i was looking to do something with our beef stew for sunday football night and these will go perfect!

    as for the side … i would do either a sautéed dark leafy kale, or for texture difference, i would do a very light crunchy green salad … or something like a carrot and celery salad with a sherry vinaigrette.

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24. 

    Jenny said on January 21st, 2008 at 11:26 pm

    I love scones. They are a weekend staple around my house. And I have had savory scones at a cute restaurant in Pittsburgh. But really, aren’t savory scones just biscuits? I’ve literally been trying to figure this out for a year now.

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25. 

    Shannon Rejaie said on January 17th, 2009 at 3:37 pm

    I grew up eating stuffed peppers often, and my mother ALWAYS paired them with mashed potatos…I could probably eat them no other way.

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