From the second my eyes pop open in the morning, my stomach is growling, ready to book it to the kitchen and fuel up. But, with a 2 year old to think about first, I often miss my hunger window and then settle for barely room temperature coffee and table scraps from said 2 year old (spoiler alert: sad mushed bananas and soggy toast with the PB licked off). I needed to add an in-between that would just fill me up enough until I had a few minutes to make a smoothie or a bowl of yogurt/granola.
Now, before you tell me that crispy butter-rich, cheese swirled scones aren’t a suitable substitution for a healthy breakfast, I know. Lord help me, I KNOW. But waking up and popping one of these super-savory scones in the oven for a few minutes and then, hold on to your horses, slicking it with just a bit more hot butter makes waking up a TREAT. I know I’ll be able to pack vegetables and grains into the rest of my day, so I’m here for morning indulgence if it means heading into the day with a happy belly.
Literally exploding with chopped roasted mushrooms nd oozy cheese, these scones packed a hit of salty umami that savory-lovers like me will fall hard for. I much prefer a savory baked good in the morning to a sweet one, so I’ve been reaching for these without tire since making them 4 days ago. In the afternoons, I love cutting them in half and toasting them with some tomatoes and greens in the middle.
While I’m calling these scones, they’re sort of a hybrid between that and a flaky biscuit. I didn’t think that Biscone had a great ring to it so here we are. Call them what you want, but promise me you’ll make them. And then, if you’re feeling particularly badass, make them into breakfast sandwiches.
- 2½ cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp kosher/sea salt
- ½ cup COLD butter,
- 2 large eggs, lightly beaten
- ⅔ cup buttermilk
- ⅔ cup grated aged cheddar
- 1 cup chopped roasted mushrooms, recipe follows
- 1 egg, beaten lightly, to brush tops of scones
- ROASTED MUSHROOMS
- 450g whole cremini, wiped clean and stems removed
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp fresh ground pepper
- FOR THE SCONES
- Preheat oven to 375.
- Whisk together the flour, baking powder and salt in a large bowl. Cut in the butter using a pastry cutter or two knives until you've got a crumbly mixture with butter pieces no larger than peas.
- I like to put the bowl in the freezer for 10 minutes here to make sure everything is as cold as possible. If you skip this step, no problem.
- Add the lightly beaten eggs and buttermilk and stir to combine. It will be wet and sticky.
- Add in the cheddar and cooled chopped mushrooms and knead the dough, folding it over on itself 5-6 times to incorporate the mushrooms and cheese.
- Again, I like to pop it in the freezer at this point for another 10 minutes.
- On a lightly floured surface, turn the sticky dough out and knead lightly a few more times. Roll the dough ¾ inch thick. Cut out 3 inch squares, then cut diagonally to make triangles. You should have about 10 scones.
- Place on a parchment lined baking sheet, brush with a little beaten egg and a sprinkle of fresh ground pepper if you'd like.
- Bake for 20-25 minutes or until golden brown.
- FOR THE MUSHROOMS
- Preheat oven to 425.
- Toss whole mushrooms in the oil, salt and pepper.
- Spread on a baking sheet and roast, stirring a few times, until tender and browned, 30 to 35 minutes. Let cool completely before chopping up and adding to scone mixture. If you have leftovers, save them for an omlette in the morning.
As for cheese, I used a cheddar aged for 3 years but again whatever you like will be great. Something sharp and tangy works really well.