Savory Scones For Breakfast, Brunch and Lunch

How To Make Savory Scones For Breakfast, Brunch, And Lunch

Savory scones are tender quick breads made with flour, chemical leavening, cold fat, liquid, and savory additions such as cheese, herbs, bacon, oats, or cottage cheese. The best savory scones have a lightly browned exterior, a moist but fully baked center, and enough structure to hold together without becoming tough.

Reliable results depend more on technique than complicated ingredients. Cold butter, accurate flour measurement, restrained mixing, controlled hydration, and a fully preheated oven help produce scones that rise well and remain tender.

Savory scones can work as breakfast bread, a brunch side, or an accompaniment for soups, salads, eggs, roasted vegetables, and cooked meats. Cheese and bacon produce a rich scone, while herbs and cottage cheese give a softer flavor. Whole-wheat flour and oats make a denser scone, while gluten-free versions require more attention to the flour blend and binder.

What Makes Savory Scones Light And Tender?

Cold fat, enough moisture, active leavening, and minimal mixing are the main requirements for light, tender savory scones. The dough should remain somewhat rough rather than becoming smooth and elastic.

Small pieces of cold butter are especially useful. As the scones heat in the oven, the butter melts and some of its water becomes steam. This helps separate portions of dough while the flour and proteins set around them.

Soft or melted butter behaves differently. It coats the flour more evenly and does not leave the same distinct pockets in the dough. The finished scone may still taste good, but it generally has a finer, more compact crumb.

Flour quantity matters just as much. Too much flour produces stiff dough that requires more liquid and can bake into dry, heavy scones.

Weighing flour is the most dependable method. If measuring by volume, stir or fluff the flour first, spoon it lightly into the measuring cup, and level the surface without packing it.

Why Should Butter Stay Cold When Making Scones?

Butter should remain cold because distinct pieces of solid fat contribute to a tender, layered structure. Warm butter begins blending into the flour before baking and reduces this effect.

Keep butter refrigerated until needed. Grating very cold or partially frozen butter can make it easier to distribute quickly through the dry ingredients.

If the kitchen is warm or the dough becomes soft during shaping, refrigerate the shaped scones for about 10 to 20 minutes before baking. Chilling gives the butter another chance to firm before the dough enters the oven.

Cold milk, buttermilk, cream, or other dairy ingredients also help control dough temperature.

How Much Should Savory Scone Dough Be Mixed?

Mix savory scone dough only until the dry and wet ingredients form a cohesive, shaggy dough. Continued mixing develops more gluten and can make the finished scones firm or chewy.

The dough does not need to appear perfectly smooth. A few loose crumbs can usually be pressed into the dough during shaping.

After adding liquid, fold rather than vigorously stir. Turn the dough onto a lightly floured surface and press it together gently. Repeated kneading is unnecessary.

This restrained handling is one of the main differences between successful scone dough and yeast bread dough, which often benefits from deliberate gluten development.

How Wet Should Savory Scone Dough Be?

Savory scone dough should be moist enough to hold together when pressed but firm enough to shape without flowing or sticking heavily to your hands. It should not resemble cake batter.

Flour does not absorb exactly the same amount of liquid every time. Storage conditions, humidity, flour type, whole grains, cheese, and other additions can change the amount required.

Add most of the recipe’s liquid first, then add the remainder gradually if dry flour remains.

Do not automatically add large amounts of flour to slightly sticky dough. A light dusting of flour and a short refrigeration period are often better choices.

For more detail on managing moisture in quick breads, see Dough Hydration Science: How Water Changes Bread, Biscuits, and Batter.

How Does Baking Powder Affect Savory Scones?

Baking powder provides much of the lift in standard savory scones. Using the amount specified for the flour quantity helps the dough rise without producing an unpleasant chemical flavor.

Old or moisture-damaged baking powder can contribute to poor rise. Excess baking powder can produce off-flavors and does not guarantee taller scones.

Because scones are chemically leavened quick breads, they should generally be baked soon after the dough is mixed and shaped. The oven should already be fully preheated before the wet and dry ingredients are combined.

How Do You Make Bacon And Cheddar Scones?

Bacon and Cheddar scones are made by folding cooled cooked bacon, grated cheese, and herbs into a basic cold-butter scone dough. The bacon should be fully cooked and cooled before it enters the dough so it does not soften the butter.

Cheese contributes salt, fat, moisture, and flavor. Bacon adds additional salt and fat, so the dough usually needs less added salt than a plain scone.

Chives work especially well, although scallions, parsley, or a modest amount of thyme can also be used.

Bacon And Cheddar Savory Scones Recipe

Yield: 8 scones
Oven: 400°F / 205°C
Preparation time: About 20 minutes
Baking time: About 18 to 23 minutes

Ingredients

Ingredient	U.S.	Metric
All-purpose flour	2 cups	240 g
Cornstarch	2 tablespoons	16 g
Baking powder	1 tablespoon	12 g
Granulated sugar	1 tablespoon	12 g
Fine salt	1/2 teaspoon	3 g
Unsalted butter, very cold	6 tablespoons	85 g
Cooked bacon, cooled and chopped	1/2 cup	60 g
Sharp Cheddar cheese, grated	1 cup	115 g
Chopped fresh chives	2 tablespoons	6 g
Cold buttermilk	3/4 cup, plus more if needed	180 mL
Egg, for optional wash	1 large	1 large
Water or milk, for optional wash	1 tablespoon	15 mL

How Do You Make Bacon And Cheddar Scones?

1. Heat the oven to 400°F / 205°C. Line a baking sheet with parchment paper.
2. Whisk together the flour, cornstarch, baking powder, sugar, and salt in a large bowl.
3. Grate the cold butter or cut it into small cubes. Work it into the flour mixture until the mixture contains coarse crumbs and visible pea-sized pieces of butter.
4. Add the cooled bacon, Cheddar, and chives. Toss gently until evenly distributed.
5. Pour in about 2/3 cup / 160 mL of the cold buttermilk. Fold gently. Add the remaining buttermilk a tablespoon at a time only if needed to bring the dough together.
6. Turn the dough onto a lightly floured surface. Press it together without kneading and shape it into a disk about 7 inches / 18 cm across and about 1 inch / 2.5 cm thick.
7. Cut the disk into eight wedges.
8. Arrange the wedges on the prepared baking sheet with at least 1 inch / 2.5 cm between them.
9. For firmer edges and less spreading, refrigerate the shaped scones for 10 to 20 minutes.
10. If using the egg wash, beat the egg with the water or milk. Brush a thin layer over the tops.
11. Bake for 18 to 23 minutes, or until the tops are browned and the centers are fully set.
12. Cool on the baking sheet for about 5 minutes, then transfer to a wire rack.

What Helps Bacon And Cheddar Scones Turn Out Better?

Cook the bacon until done, drain excess fat, and cool it completely before mixing it into the dough. Warm bacon can soften the butter.

Grate the cheese rather than cutting it into large cubes. Smaller pieces distribute more evenly and are less likely to create large greasy pockets.

Do not add extra salt automatically. The salt content of bacon and cheese varies considerably.

For another cheese-based version, see Jalapeno Corn Scones: Cheddar Brunch Recipe.

Can Cottage Cheese Be Used In Savory Scones?

Yes. Cottage cheese can provide moisture, protein, and a mild dairy flavor in savory scone dough. Its moisture level varies, so the amount of additional milk may need adjustment.

Herbs such as chives, parsley, dill, and thyme work especially well with cottage cheese. A small amount of smoked paprika adds color and a mild smoky flavor without making the scones hot.

Herbed Cottage Cheese Scones Recipe

Yield: 8 scones
Oven: 400°F / 205°C
Preparation time: About 15 minutes
Baking time: About 20 to 24 minutes

Ingredients

Ingredient	U.S.	Metric
All-purpose flour	2 cups	240 g
Baking powder	1 tablespoon	12 g
Fine salt	1/2 teaspoon	3 g
Smoked paprika	1/2 teaspoon	1 g
Unsalted butter, very cold	5 tablespoons	70 g
Chopped fresh chives	2 tablespoons	6 g
Chopped fresh parsley	2 tablespoons	8 g
Cottage cheese	3/4 cup	170 g
Cold milk	1/4 cup, plus more if needed	60 mL
Heavy cream or milk, optional for brushing	1 tablespoon	15 mL

How Do You Make Herbed Cottage Cheese Scones?

1. Heat the oven to 400°F / 205°C. Line a baking sheet with parchment paper.
2. Whisk together the flour, baking powder, salt, and smoked paprika.
3. Cut or grate the cold butter into the flour mixture. Work it in briefly until coarse crumbs and small pieces of butter remain.
4. Add the chives and parsley and toss to distribute them.
5. Add the cottage cheese and 3 tablespoons / 45 mL of the milk. Fold gently.
6. Add the remaining milk gradually if substantial dry flour remains. The dough should hold together but should not become wet or loose.
7. Turn the dough onto a lightly floured surface. Press it gently into a disk about 7 inches / 18 cm across.
8. Cut into eight wedges and transfer them to the prepared baking sheet.
9. Brush the tops lightly with cream or milk if desired.
10. Bake for 20 to 24 minutes, or until lightly browned and fully set through the center.
11. Cool for about 5 minutes before transferring to a rack.

How Can You Adjust Cottage Cheese Scone Dough?

Cottage cheese varies considerably in moisture. If it is quite wet, the dough may require little additional milk. A drier cottage cheese may require another tablespoon or two.

Do not compensate for wet dough by adding large quantities of flour at once. Chill the dough briefly first. Add flour only in small amounts if the mixture is still too soft to shape.

Can Ricotta Replace Cottage Cheese In Savory Scones?

Ricotta can replace cottage cheese in many scone formulas, but it changes the moisture and texture of the dough. Ricotta generally produces a smoother mixture because it lacks the same distinct curds.

Drain unusually wet ricotta before using it. Begin with less additional milk and add more only when needed.

Avoid assuming that equal volumes of different soft cheeses contain equal amounts of water. Dough consistency is a better guide than volume alone.

Can You Make Whole-Wheat Oatmeal Scones?

Yes. Whole-wheat flour and oats can produce flavorful scones with a denser, more substantial crumb. They require enough liquid because whole grains absorb more moisture than refined flour.

This version is mildly sweet rather than strictly savory. Reducing the sugar slightly is possible, but some sugar helps balance the stronger flavor of whole-wheat flour.

Whole-Wheat Oatmeal Scones Recipe

Yield: 8 scones
Oven: 400°F / 205°C
Preparation time: About 20 minutes
Baking time: About 18 to 22 minutes

Ingredients

Ingredient	U.S.	Metric
Whole-wheat flour	1 1/2 cups	180 g
Quick oats	1 cup	90 g
Cornstarch	2 tablespoons	16 g
Baking powder	1 tablespoon	12 g
Brown sugar	3 tablespoons	38 g
Fine salt	1/2 teaspoon	3 g
Ground allspice	1/4 teaspoon	0.5 g
Unsalted butter, very cold	6 tablespoons	85 g
Currants or raisins, optional	1/2 cup	75 g
Large egg	1	1
Vanilla extract	1 teaspoon	5 mL
Cold milk or buttermilk	2/3 cup, plus more if needed	160 mL

How Do You Make Whole-Wheat Oatmeal Scones?

1. Heat the oven to 400°F / 205°C. Line a baking sheet with parchment paper.
2. Combine the whole-wheat flour, oats, cornstarch, baking powder, brown sugar, salt, and allspice.
3. Cut or grate the cold butter into the dry mixture until coarse crumbs form and some small pieces of butter remain.
4. Add the currants or raisins, if using, and toss to distribute them.
5. In a separate small bowl, beat the egg with the vanilla and 1/2 cup / 120 mL of the milk or buttermilk.
6. Pour the wet mixture into the dry ingredients. Fold gently.
7. Let the mixture stand for 1 to 2 minutes so the oats and whole-wheat flour can absorb some moisture.
8. Add more milk, 1 tablespoon / 15 mL at a time, if dry flour remains and the dough does not hold together.
9. Turn the dough onto a lightly floured surface. Press it into a disk about 7 inches / 18 cm across.
10. Cut into eight wedges and place them on the baking sheet.
11. Bake for 18 to 22 minutes, or until lightly browned and set in the center.
12. Cool for 5 minutes on the pan before moving the scones to a wire rack.

Should Dried Fruit Be Soaked Before Adding It To Scones?

Very dry currants or raisins can be soaked briefly to soften them. Drain them thoroughly and pat them dry before adding them to the dough.

Excess surface water can change the dough’s hydration, so dried fruit should not go into the mixture dripping wet.

Whole-grain scones can dry out quickly if overbaked. Begin checking them toward the shorter end of the baking range.

Can Savory Scones Be Made Gluten-Free?

Yes. Gluten-free savory scones can be made with a balanced gluten-free flour blend that contains suitable starches and, when needed, a binder.

The dough may be softer than wheat-based scone dough. Chilling makes it easier to handle without adding excess flour.

Gluten-Free Cheddar Herb Scones Recipe

Yield: 8 scones
Oven: 400°F / 205°C
Preparation time: About 20 minutes
Baking time: About 20 to 25 minutes

Ingredients

Ingredient	U.S.	Metric
Gluten-free all-purpose flour blend suitable for baking	2 cups	280 g
Baking powder	1 tablespoon	12 g
Granulated sugar	1 tablespoon	12 g
Fine salt	1/2 teaspoon	3 g
Xanthan gum, only if the flour blend does not contain a binder	1/2 teaspoon	1.5 g
Unsalted butter, very cold	6 tablespoons	85 g
Grated Cheddar cheese	3/4 cup	85 g
Chopped fresh chives	2 tablespoons	6 g
Cold buttermilk	3/4 cup, plus more if needed	180 mL
Milk or cream, optional for brushing	1 tablespoon	15 mL

How Do You Make Gluten-Free Cheddar Herb Scones?

1. Heat the oven to 400°F / 205°C. Line a baking sheet with parchment paper.
2. Whisk together the gluten-free flour blend, baking powder, sugar, and salt. Add xanthan gum only if the flour blend does not already contain xanthan gum or another suitable binder.
3. Cut or grate the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Add the Cheddar and chives and toss gently.
5. Add about 2/3 cup / 160 mL of the buttermilk. Stir gently until the flour is moistened.
6. Add the remaining buttermilk gradually if needed. Gluten-free dough may remain softer and stickier than wheat dough.
7. Let the dough stand for about 5 minutes so the flour blend can hydrate.
8. If the dough is difficult to handle, refrigerate it for 10 to 15 minutes rather than adding a large amount of additional flour.
9. Transfer the dough to parchment paper and gently form it into a disk about 7 inches / 18 cm across.
10. Cut into eight wedges. Separate the wedges slightly.
11. Brush the tops with milk or cream if desired.
12. Bake for 20 to 25 minutes, or until browned and fully set through the center.
13. Let the scones cool on the pan for about 10 minutes before moving them. Gluten-free baked goods can be more fragile while very hot.

How Should Gluten-Free Scone Dough Feel?

Gluten-free scone dough may be sticky, soft, or less cohesive than wheat dough. Do not add enough extra flour to make it feel exactly like conventional scone dough.

The flour blend also matters. Different gluten-free blends absorb different amounts of liquid, so small adjustments may be necessary.

If the scones are being prepared for someone who must avoid gluten for medical reasons, use ingredients that meet that person’s requirements and prevent cross-contact with wheat-containing flour, utensils, work surfaces, pans, and storage containers.

What Is The Best Shape For Savory Scones?

A thick round of dough cut into wedges is one of the easiest shapes for savory scones. Individual rounds and smaller scones also work.

For wedge-shaped scones, gently press the dough into a disk rather than rolling it thin. Cutting straight down with a sharp knife limits unnecessary compression.

Leave some space between individual scones on the baking sheet. Greater spacing encourages more browned edges, while closer spacing can produce softer sides.

Smaller scones usually bake more quickly than large wedges, so baking time should be adjusted according to size rather than relying on one fixed number.

For ideas on smaller portions, see Mini Scones for Brunch Boards and Afternoon Tea.

How Do You Know When Savory Scones Are Done?

Savory scones are done when the exterior is browned to the desired degree and the center is fully set rather than wet or pasty. Color alone is not always a reliable measure of doneness.

Bake on the center oven rack unless the recipe specifies otherwise. Begin checking toward the shorter end of the stated baking range.

Large or thick scones require more time for heat to reach the center. If the tops are browning before the centers are done, move the pan away from an upper heating element and loosely cover the tops if necessary.

Transfer baked scones to a wire rack after a brief rest on the pan. Air circulation helps keep condensation from softening the bottoms.

The same principle applies to other thick quick breads. How to Bake Canned Biscuits Without a Doughy Center explains additional ways to judge whether the center has finished baking.

Why Are My Savory Scones Dense?

Dense scones commonly result from excess flour, overmixing, warm butter, weak leavening, insufficient liquid, or an oven that was not fully heated.

Check these points:

• Measure flour carefully, preferably by weight.
• Keep butter and dairy cold.
• Mix only until the dough comes together.
• Use active leavening.
• Shape the dough thick enough for the intended recipe.
• Preheat the oven completely.
• Bake the scones soon after shaping.

Do not knead scone dough until it becomes smooth. Smooth, elastic dough indicates greater gluten development than is usually wanted in a tender scone.

Why Are My Scones Dry And Crumbly?

Dry scones usually contain too much flour, too little liquid, or have been baked too long. A dough that barely holds together can still bake successfully, but a mixture that remains sandy and falls apart needs additional moisture.

Add liquid in small amounts rather than pouring in a large quantity at once.

Overbaking is another frequent cause. Whole-grain and smaller scones can become dry especially quickly.

Allow freshly baked scones to rest for several minutes before cutting them. Their internal structure continues to set as steam redistributes.

Why Do Savory Scones Spread While Baking?

Scones can spread when the butter is too warm, the dough contains excessive liquid, the scones are shaped too thin, or the structure does not set quickly enough in the oven.

Chilling shaped scones before baking can reduce spreading, especially in a warm kitchen.

A fully heated oven also matters. If the oven is still warming, butter may melt and leak before the flour and leavening have created enough structure.

Why Are My Scones Pale On Top?

Pale scones may simply lack a surface wash. Milk, cream, or beaten egg can encourage browning, although the flour, sugar content, oven temperature, and baking time also affect color.

Milk provides modest browning. Cream generally produces a richer surface. Egg wash can give a darker, shinier finish.

A pale scone is not automatically underbaked. Check the center before extending the baking time solely to deepen the surface color.

What Are The Best Savory Scone Add-Ins?

Good savory scone additions are flavorful ingredients that do not release excessive water into the dough.

Useful choices include:

• Grated firm cheese
• Cooked and cooled bacon
• Chives
• Scallions
• Parsley
• Dill
• Thyme
• Cottage cheese
• Ricotta
• Finely chopped cooked vegetables that have been drained well
• Whole grains or oats used in a formula designed for them

Large quantities of watery vegetables can interfere with the dough’s moisture balance. Drain cooked vegetables well and cool warm ingredients before adding them.

What Can You Serve With Savory Scones?

Savory scones can be served with breakfast, brunch, lunch, or dinner. Choose accompaniments according to the richness and seasoning of the scone.

Cheese and bacon scones work well with eggs, soups, salads, and cooked vegetables. Herb and cottage cheese scones pair easily with soups, salads, and egg dishes. Whole-grain versions can provide a more substantial breakfast bread.

Apple and cheese can also work in a savory-leaning quick bread. See Easy Apple Cheddar Biscuits for Any Meal for another approach.

How Should Savory Scones Be Stored?

Cool savory scones completely before storing them so trapped steam does not create a damp surface. Storage guidance should also account for the ingredients used.

For conservative food storage, refrigerate scones containing cooked bacon, cottage cheese, ricotta, or other moist perishable ingredients within two hours of baking and cooling. Store them in a covered container.

Scones made primarily with flour, butter, and baked-in firm cheese may be kept briefly at room temperature for quality, but refrigeration is the more cautious choice when there is uncertainty about the ingredients or room temperature.

For longer storage, freeze completely cooled scones in a freezer-safe container or wrapping that limits air exposure.

Reheat refrigerated or thawed scones in a moderate oven until hot throughout. Oven reheating generally restores the exterior better than microwave heating, which tends to soften the crust.

Can You Freeze Savory Scone Dough?

Yes. Shaped unbaked scones can be frozen for later baking. Freezing them individually first prevents the pieces from sticking together during storage.

Place shaped scones on a tray and freeze until firm. Transfer them to a freezer-safe container, remove as much excess air as practical, and label the container.

For best quality, use frozen unbaked scones within about three months.

Many scones can be baked directly from frozen. They generally require several additional minutes because their centers begin at a much lower temperature.

Check the centers rather than judging doneness only by the browned exterior.

Can You Freeze Baked Savory Scones?

Yes. Fully baked savory scones freeze well if they are cooled completely and protected from air.

Freeze individual portions or separate layers with parchment. For best quality, use them within about three months.

Thaw in the refrigerator when the scones contain bacon, cottage cheese, ricotta, or other perishable additions. Reheat before serving if desired.

Helpful Tips For Better Savory Scones

• Chill butter before mixing and return the dough to the refrigerator if it becomes warm.
• Weigh flour whenever possible.
• Add liquid gradually.
• Stop mixing once the dough holds together.
• Cool cooked bacon, vegetables, and other hot additions before using them.
• Keep cheese pieces relatively small so they distribute evenly.
• Do not flatten the dough too thinly.
• Use a fully preheated oven.
• Adjust baking time for the size and thickness of the scones.
• Cool scones on a rack so their bottoms do not become damp.
• Freeze shaped dough when you want freshly baked scones without mixing another batch.
• Judge doneness by the center as well as surface color.

For additional troubleshooting, read Biscuits and Scones FAQ: Ingredients, Methods, and Troubleshooting.

Frequently Asked Questions About Savory Scones

Can Savory Scones Be Made Without Sugar?

Yes. Sugar is not necessary for the dough to hold together, although removing it can affect flavor, browning, and tenderness.

Some savory formulas include a small amount of sugar without tasting sweet. Follow the proportions of the recipe rather than assuming sugar can always be removed without any change in texture.

Can I Make Savory Scones Ahead Of Time?

Yes. One practical method is to shape the scones, freeze them until firm, and store them frozen until needed.

They can often be baked from frozen with additional baking time. Check that the centers are completely baked before serving.

Can I Refrigerate Unbaked Scones Overnight?

Some scone doughs tolerate overnight refrigeration, but freezing shaped scones is generally a more predictable method for longer make-ahead storage. Prolonged refrigeration can alter hydration and the activity of chemical leavening.

If a particular recipe gives overnight refrigeration instructions, follow those directions.

Can Buttermilk Be Replaced In Scones?

Sometimes. Milk, yogurt, cream, or another dairy ingredient may work, but buttermilk contributes both liquid and acidity.

Changing the acidity can affect recipes that depend on it for flavor or leavening. Use substitutions appropriate to the specific formula rather than treating all dairy liquids as interchangeable.

Can I Use Milk Instead Of Cream?

Milk can work in many scone recipes, but it contains less fat than cream and may produce a somewhat leaner crumb.

The amount required may also differ. Add it gradually until the dough reaches the intended consistency.

Can Savory Scones Be Made Without Eggs?

Yes. Many scone formulas do not require eggs in the dough.

Flour, fat, liquid, and chemical leavening can provide the basic structure. Eggs may still be used in certain recipes or as a surface wash.

Can I Use Grated Frozen Butter?

Yes. Grated very cold or frozen butter distributes quickly throughout the dry ingredients and can help keep the fat cold during mixing.

Work promptly so the fine pieces do not soften before the liquid is added.

Should Savory Scones Touch While Baking?

They can be baked with space between them for more browned edges or closer together for softer sides. Follow the arrangement recommended by the recipe.

Regardless of spacing, make sure the center of each scone has time to bake completely.

Why Is My Scone Dough Sticky?

A slightly sticky dough can be normal. Excess liquid, warmer ingredients, or flour that absorbs less moisture can make the dough softer.

Chill the dough briefly and lightly flour the work surface before adding significant amounts of additional flour.

Why Do My Scones Taste Bitter?

Too much chemical leavening can produce an unpleasant bitter or chemical taste. Measure baking powder and baking soda carefully rather than increasing them in an attempt to obtain more rise.

Check the recipe proportions before changing the amount of either leavener.

Which Savory Scone Recipe Should You Choose?

Choose bacon and Cheddar scones for a rich, strongly savory bread. Choose herbed cottage cheese scones for a softer, moist dairy-based version. Whole-wheat oatmeal scones provide a denser whole-grain texture with mild sweetness. Gluten-free Cheddar herb scones provide a wheat-free option when prepared with an appropriate flour blend and careful cross-contact controls when necessary.

The same basic rules apply across all four recipes. Keep the fat cold, control the moisture, measure flour carefully, mix with restraint, and bake in a fully preheated oven.

Those techniques provide a dependable foundation for savory scones suited to breakfast, brunch, lunch, or a simple dinner side.