Eggless Savoury Scones

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Eggless savoury scones are crunchy on the outside and soft on the inside. With complimentary flavours of cheese, garlic, and chili. Easy to make and completely from scratch.

Basically scones are baked snack that is enjoyed by the English with tea in the afternoon. Normally these scones are sweet and are filled with raisins, dates, fruits, etc.

But not everybody has a sweet tooth. Today’s recipe is for those savoury lovers. These savoury scones are flaky and crunchy. It has cheese flavors as well as garlic and chili. It is egg free. You can create your own variations by adding herbs, meat, onion, etc according to your preference.

Even though scones are eaten as snacks during tea time, they can become your filling breakfast or condiment with soups. They can be enjoyed with cream cheese or butter. The possibilities are endless.

They are very easy to make. Only ten minutes or so is required to make the dough. They require no chilling time. It only takes 15-20 minutes to bake. And you only require a few ingredients. Nothing can get better than this.

Ingredients

• Flour
• Butter-at room temperature and unsalted
• Cheddar cheese
• Buttermilk-cold
• Sugar
• Salt
• Baking powder
• Garlic
• Green chili-optional
• Black sesame seeds(optional)

How to make eggless savoury scones?

1. Gather all the ingredients.
2. Line the baking tray with parchment/butter paper and brush it with oil/butter.
3. Preheat the oven at 200℃ (390 ℉).
4. Crush green chili and garlic together and set aside.
5. Sift in all dry ingredients in to a large bowl.
6. Add butter to the dry ingredients. Mix with hands till butter is well incorporated.
7. Add crushed garlic and chili, sugar, and cheese. Incorporate well in to the mixture.
8. Add buttermilk to the mixture and mix till a dough is formed.
9. Dust a plane surface with flour.
10. Place the dough on the surface and dust the dough as well.
11. Roll the dough in to circular shape with around 1 cm thickness or so.
12. Divide the dough in to 8 triangular parts.
13. Place them on baking tray and brush it with some butter.
14. Put some black sesame seeds on top of each of them.
15. Bake at 200℃ (390 ℉) for 15-20 minutes or until golden brown colour is achieved.
16. Remove from oven and place scones on a wire rack to cool down.
17. Brush with butter before serving.

Storage:

• Dough can be prepared one day ahead and refrigerated. Place it outside for 1-2 hours before baking.
• Dough can be freezed in a zip-lock bag or air tight container for up to 15 days. Defrost a fortnight before baking.
• Baked scones can be stored in an airtight container at room temperature for 1-2 days.

Tips:

• Properly measure the flour otherwise the scones may end up too dry. If you don’t have a measuring scale use spoons to fill measuring cup rather than scooping.
• Halfway through baking time rotate the pan to ensure proper and even heat distribution.