My British readers especially might be scratching their heads over the title of this recipe. Aren’t scones supposed to be sweet? With raisins/sultanas? Served at 4pm with jam? Well, these scones might not be sweet or contain dried fruit, but they are awesome served with jam at any type of day. I can sometimes find Serious Eats overwhelming from the sheer number of recipes, tips and reviews available, so I feel very lucky that I ran across Anna Markow’s recipe.
These scones are made in the American style of patting the dough into a round and cutting into wedges, resulting in large and craggy slices of deliciousness. The goat cheese softens into pockets of tastiness and the pepper adds a nice kick and a bit of something different.
It was extremely easy to make these scones gluten free. I replaced the flour with Doves Farm plain gluten free flour and added a pinch of xantham gum. I made the dough once in my food processor and once by hand, but didn’t notice much of a difference.
I didn’t have the multiple types of pepper recommended by Anna but didn’t feel that I was missing out. Plus my spice drawer is already overflowing and I just couldn’t justify extra pepper jars.
These scones go really well with any type of jam, my personal favourites are cherry and raspberry. I find tart jams are really good with the richness of the cheese and the heat of the pepper. But these are also awesome warm with just a bit of butter. Or with frittata and potato hash, as seen here.
These scones are also amazing for when you’re having overnight guests or people for brunch. They have to be frozen for at least an hour before baking, but are happy to hang out in the freezer for much longer. So you can have warm scones in about 20 minutes whenever you want. Just make sure to separate the wedges before they go into the freezer, otherwise you may end up with scones that are a bit bigger than you expected.
I would really recommend these scones as something a bit different for breakfast, brunch, afternoon tea, or general eating. You can find the full recipe and instructions here. Do you have any more unusual scone flavour combinations that you enjoy? Would love to get more inspiration!