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Savoury Spiral Scones

An overhead shot of Anna Olson's savoury spiral scones with bacon and garlic cheese filling
Prep Time
30 min
Cook Time
20 min
Yields
8 servings of each flavour

This recipe for a savoury brunch scone comes with two options for the filling: bacon, sundried tomato and cheddar, or garlic cream cheese and dill.

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ingredients

Scones

2
cup all-purpose flour
¼
cup sugar
1
Tbsp baking powder
¼
tsp salt
½
cup cold unsalted butter, cut into small pieces
½
cup whipping cream
¼
cup 2% milk, plus extra for brushing
1
large egg

Bacon, Sundried Tomato and Cheddar Filling

¼
cup cooked diced bacon
2
Tbsp finely chopped sundried tomato (oil packed and drained is best)
½
cup finely grated cheddar cheese
milk, for brushing
sesame seeds, for sprinkling

Garlic, Dill and Cream Cheese Filling

½
package cream cheese at room temperature
1
clove garlic, minced
3
Tbsp chopped fresh dill
milk, for brushing
poppy seeds, for sprinkling
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directions

Step 1

Preheat the oven to 375°F and line a baking tray with parchment paper.

Step 2

Sift the flour, sugar, baking powder and salt into a large bowl. Cut in the butter until the mixture is rough and crumbly but still small pieces of butter are visible.

Step 3

In a separate bowl, whisk the cream, milk, egg and vanilla together. Add this to the flour mixture and stir to just bring the dough together, turning out onto a lightly floured work surface to complete bringing it together with your hands. Press the dough out into a rectangle about 10×14-inches.

Step 4

After selected filling option is prepared, slice the dough into 8 rounds and place them on a parchment-lined baking tray. Brush the tops of the scones with milk and sprinkle with sesame seeds or poppy seeds. Bake the scones for about 20 minutes until lightly browned. Allow the scones to cool for at least 10 minutes before serving.

Step 5

For Filling Option 1, Sprinkle the dough with the bacon, sundried tomato and cheddar. Roll the dough up tightly from the 10-inch side.

Step 6

For filling option 2, beat the cream cheese with the garlic and dill and spread this over the dough. Roll the dough up tightly from the 10-inch side.

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