Savory Stuffing Scones

Savory Stuffing Scones

Make any dinner extra-special with these tender, buttery scones. Flavored with classic stuffing ingredients like onion, celery and herbs, they make spectacular leftover turkey sandwiches, too!
Servings
12 servings
Prep time
25 minutes
Cook time
25 minutes
Passive time
1 minute

Ingredients

  • 1 Tbsp Butter (15 g)
  • 1 cup diced Onion (120 g)
  • ½ cup diced Celery (60 g)
  • ⅓ cup diced Carrots (60 g)
  • 2 tsp chopped Parsley
  • 1 tsp chopped Thyme
  • 1 tsp chopped Rosemary
  • ½ tsp chopped Sage
  • 3 cups Unbleached White All-Purpose Flour (485 g)
  • 2 Tbsp Cornstarch (20 g)
  • 2 tsp Baking Powder (10 g)
  • ½ tsp Baking Soda (3 g)
  • ¾ tsp Fine Sea Salt
  • 8 oz cold Butter, cut into ½-inch cubes (227 g)
  • ⅓ cup Milk (80 ml)
  • ½ cup Greek Yogurt (125 ml)
  • 1 Egg
  • Coarse Salt, for garnish

Instructions

  1. Heat a large skillet over medium high heat. Melt 1 tablespoon of butter, then add onion, celery and carrots. Cook, stirring occasionally, until vegetables have softened, about 5 minutes. Remove from heat and add parsley, thyme, rosemary and sage. Allow mixture to cool.
  2. In bowl of a stand mixer fitted with the paddle attachment, mix flour, cornstarch, baking powder, baking soda and salt for 30 seconds. Add butter and mix on low speed until pea-sized clumps form. Add vegetables, milk and yogurt, then mix until just combined and the dough pulls together in clumps.
  3. Shape and press the dough into a 9 x 8-inch rectangle and wrap in plastic. Chill for at least an hour.
  4. Preheat the oven to 350°F. Cut the dough into 12 equal pieces and place on a parchment-lined baking sheet. Lightly beat the egg and brush over the scones, garnish with coarse salt and bake for 25–30 minutes, until golden brown on top.

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