Savory Sage Scones Recipe

This Savory Sage Scones Recipe uses fresh sage from the garden and cheddar cheese, making a great side dish to accompany eggs, poultry, soups and stews.



December 2003/January 2004

  • You can pair this Savory Sage Scones Recipe with breakfast, lunch or dinner.
    You can pair this Savory Sage Scones Recipe with breakfast, lunch or dinner.
    Photo by the MOTHER EARTH NEWS staff
  • You can pair this Savory Sage Scones Recipe with breakfast, lunch or dinner.

Cook Time: Bake 18 to 20 minutes or until lightly browned

Yield: Makes 8 large scones

This Savory Sage Scones Recipe makes great use of garden fresh sage to flavor these cheddar cheese scones.

Ingredients:

Learn how to cook with sage from the garden. This Savory Sage Scones Recipe is a perfect side dish for any meal.

Savory Sage Scones Recipe

1/2 cup whole-wheat flour, preferably organic
1 1/2 cups unbleached white flour, preferably organic
1 tsp. baking powder
1 tsp. salt
1 tsp. sugar
2 Tbsp. chopped fresh sage (or 1 Tbsp. dried sage)
1/4 tsp. black pepper
1 tsp. chopped fresh thyme (1/2 tsp. dried)
3 Tbsp. canola oil
1 cup grated sharp cheddar cheese
1 large egg, beaten
3/4 cup buttermilk or skim milk
8 whole sage leaves

Instructions:

1. Preheat oven to 425 degrees. Mix flours, baking powder, salt, sugar, pepper, sage and thyme. Add cheese.

2. Beat the egg, mix with the oil and milk, and add to the flour mixture.

3. Stir until dry ingredients are just moistened, about 15 strokes.

4. Using floured hands, lightly knead dough 4 or 5 times; shape it into an 8-inch-wide circle on a baking sheet coated with cooking spray or on a pizza stone.

5. Use a sharp knife to cut the circle into 8 wedges, but do not separate them. Lightly press 1 sage leaf onto the top of each wedge.

6. Bake 18 to 20 minutes or until lightly browned. Makes 8 large scones.

Adapted from Barbara Pleasant's forthcoming book, The Whole Herb, to be published by Square One Publishers.


Read more about growing sage in the garden: How to Grow Sage.


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