The weather has turned, and with a chill in the air and a fire in the hearth there might be the urge to take a bit more time cooking, or bake something tasty. Bread baking is always satisfying, whether yeasted or a quick bread. Sometimes as we prepare a meal there’s a feeling a little something might be missing. Muffins, biscuits, and scones quickly and delightfully round out a meal, and can be enhanced in many ways.
The way to roll them out.
My mom was a great lover of scones. She loved making them, and because she never wasted a scrap of any kind of dough, she almost always used the “form into a disc and cut into wedges” method of cutting out. No waste at all, and I think she liked the little triangle shape it made. Because nothing has to be re-rolled (as it is when you cut them out with a biscuit cutter) there are no misshapen or tough second string. She also carefully folded the dough over on itself a few times like she did with biscuits to encourage flaky layers, always with a very gentle hand.
The rosemary on the windowsill called to me
Some of my favorite muffins, scones, and biscuits are on the savory side. Since one of my fall tasks this past weekend was to bring tender herbs inside, at present I am looking at a large rosemary plant on the counter by my sink where it gets plenty of light. Thus, rosemary has been tossed into many dishes the past few days. So easy to think of an herb when you walk by it constantly.
Goat cheese for a little surprise
Cheese is a great addition as well, and to keep things a little lighter, I’ve used a local goat cheese here. It’s flavorful, so a little goes a long ways. That flavor was definitely not overpowering though, just a light hint. Goat cheese is also easier for some to digest. I lightened the saturated fat load a little more using a vegan butter and oat milk. Both substitutions worked well and did not alter the taste.
Whole grain delicious
Probably the biggest change to the basic scone recipe was using King Arthur white whole wheat flour rather than all-purpose white. If you can’t find this, you can substitute whole wheat pastry flour which is lower in protein (gluten). While one would think this would make a heavy scone, with the addition of the corn starch, these came out remarkably light, with a lovely texture, and little streaks of the goat cheese.
Rosemary and Goat Cheese Scones
- 2 ½ cups, 285 g., white whole wheat flour, or whole wheat pastry flour
- ¼ cup, 32 g., non-gmo corn starch
- 1 tsp. salt
- 1 tbsp. baking powder, non-aluminum
- 1 rounded tbsp. minced fresh rosemary
- 1 stick butter or vegan butter, cold, grated
- 4 oz. goat cheese, crumbled
- ½ cup, 118 ml, oat or dairy milk
- 2 eggs
- 2 tbsp. honey
Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment.
Combine the dry ingredients and add the butter and goat cheese. Work these into the dry ingredients with your fingers, working quickly. You will still have some little lumps of the cheese.
Pour ½ cup milk a two-cup measuring cup or a bowl, but why dirty two dishes? Add the eggs and honey and beat together. Make a center in the dry ingredients and pour in the liquid. Using a wooden spoon or spatula or your fingers, combine the ingredients gently. You may have to add a bit more flour to just barely bring the dough together, with some craggy bits still.
Turn out onto a floured board, gently fold over on itself a time or two to finish blending, sprinkling on more flour only if necessary, and form into a large disc, pat down gently to about ¾”. Using a sharp knife, cut the disc into eight pieces like a pie, and using a thin spatula, transfer to the baking sheet. Brush the top with a bit more milk or a beaten egg, taking care not to let it drip down the sides.
Bake for 25 minutes, or until golden brown, turning the pan once for even browning.
Let cool and enjoy. Really delicious with a little butter and honey drizzled on top.
© Copyright 2023– or current year, The New Vintage Kitchen. Dorothy Grover-Read. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to The New Vintage Kitchen, with active link and direction to this original post.
The New Vintage Kitchen does not accept ads or payment for mention of products or businesses.
Supporter of: Slow Food Fair Trade USA Northeast Organic Farmers Association EcoWatch Let’s Save Our Planet No Kid Hungry Hunger Free Vermont Environmental Working Group World Central Kitchen Sustainable America
Those look yummy!
Rosemary. An herb like no other. 🌿
I find myself walking by the plant and just touching it to release the aroma. So lovely.
Nature’s essence. 🌿🪴🍃
Nothing better.
Dot, Rosemary is my favorite herb also. I have never attempted scones but with rosemary and goat cheese, I might just get my flour out. Thanks for the directions. You make it look easy.
Thanks! They really are easy and quick to put together, not many dishes!
These look delicious
Thank you my friend!
Pleasure
I can smell them from here, the aroma in your kitchen must have been heaven! Square scones were quite common in my childhood. My gran and I just loved warm scones with butter and a slice of cheddar. Thank you for the beautiful memories.
Thank you so much. Mom liked square scones and biscuits too, for the same reason, no waste! No re-rolls!
Thank you, Dorothy, for your lovely scones! I love goat cheese, grow my herbs, and scones are perfect when a visitor calls as they are so quick to make.
Joanna
A half hour and you have a tantalizing, warm scone to serve your guests, or family!
I’m constantly impressed by the variations of dishes you come up with, Dorothy . This recipe sounds tantalising and I’m glad you call it scones as I was led to believe they were called biscuits in America. Mind you when it’s a big triangle wedge like this, we might call it a damper. Whatever its name is it looks yummy.
A damper! I love that hame and will have to remember it.
There’s always that arguing line over what is a scone and what is a biscuit. My mom’s biscuits never included eggs, but her scones usually did. I guess that is where I make my distinction these days.
You are right about the eggs being different in different recipes – I don’t put any eggs in my scones.
Your savory scones sound wonderful Dorothy, I adore fresh rosemary~
Jenna
Isn’t it the most wonderful aroma? Can’t walk by without touching it.
looking good!
Many thinks! We liked them a lot.
I love your savory scones. They would go deliciously with any soup!
I’m thinking of topping them with some mushroom gravy next. Sound good?
Beautifil savory scones.
Thank you Jovina!
Love love savory scones!! These looks divine Dorothy! I look forward to making them soon.
Thank you! They were quite tasty with the goat cheese.
Hello Dorothy! I love scones and yours look great. Thanks for the vegan butter option. I already use oat milk. Your rosemary plants are huge!!! I am so jealous! Looking forward to reading your holiday posts. 🙂
Thank you! I guess it was all the rain this year that encouraged so much growth, and I’ve used many stems throughout the summer.
I see you…does this mean I can have a scone? These are so pretty and I love the combo of rosemary and goat cheese.
Yes my friend, you get a scone for spotting the blogger! Good work.
I love a good scone and these look great!
Thank you Marilyn! I was pleased how these turned out.
Very nice, I’ll bet they taste great
Thank you! They were quite delicious!
All of the ingredients that I love in one recipe. Thank you for sharing this!
I’m so glad you are pleased! Love those flavors too!
Oh I bet these are good! I can smell them!
The house smelled great! The aroma always lets you know they are ready.
Oh, Dorothy, these look delicious. I love rosemary plants, but I’m not a big indoor plant person and for sure they won’t make it through the winter outside. Hope yours provides lots of good taste for this and future recipes.
I hope so too! Rosemary has a habit of not thriving indoors in my house during its winter vacation!
Dorothy, your posts are so amazing lately, and these scones are no exception! They look and sound delicious. Thank you for all of your wonderful recipes. Can’t wait to try these!
Many thanks!!!
Dorothy! Your posts are amazing lately, and these scones are no exception! They look and sound delicious! Thank you for sharing all of your wonderful recipes with us. I can’t wait to try these! Also, sorry if this is a duplicate post. Not sure what happened there….
Word Press has had a few gremlins again! The happiness engineers must be busy!
Thank you for your kind words!
I was going to sit here and read for an hour, but no, now I have to go to the grocery store for goat cheese! These look fabulous Dorothy. The recipe is printing as I type! I believe this will be dinner tonight. So good. Thank you. Hugs, C
I hope you enjoy them as much as we do! Let me know.
These look so very very more-ish!
Oh yes! One more sounds good!
I agree with Forestwood – this is closer to Australian damper, as popular as savoury scones here! My very favourite herbs are dill and coriander (cilantro) which I grow in big pots behind the kitchen door and use by the handful ! . Am hugely lucky as can leave all my herb pots outside throughout the year bar basil which gets winter warmth on the kitchen window sill. Am lucky with goats cheeses as a number of makers bring theirs to the local farmers markets.
Sounds like you have all the makings for a great batch of dampers!
I love dill as well. My aunt had a fabulous stand of wild dill around her house that self seeded each year. She was known for her dill bread and pickles of course!
You had me at goat cheese. And rosemary. And scones! Hahaha
Talk to me about the corn starch. I’ve never heard about this before as a way to tame whole wheat, but I’m intrigued!
My mom always replaced a bit of the flour with cornstarch, usually a quarter cup. The cornstarch has no gluten so I think that is why it aided in the tenderness. Cornstarch is also used in cake flour to lighten the texture of the baked goods, so it stands to reason.
yes i like the wedge method of cutting too tho my mum used to make the round ones !
The wedge is way easier in my opinion!
Oh boy, these look and sound delicious!
They are pretty darn good, and great toasted the next day too!
I’m officially hungry now!
This recipe sounds so very intriguing and yes, to butter and honey drizzled on top!
You have to give them a little garnish, right?
With our weather warming up this recipe will sit comfortably waiting for its entrance next year – can I wait?
Huh… probably not. It sounds so good.
I love your tips re: The way to roll them out. I’ll take that onboard, for sure…
We had snow flurries today, spring is a long ways off for us. But, scones can be always present!
“But, scones can be always present!”
If ever there was permission given – you’ve given it…. 😂
💕
Cheese scones are one of my favourite comfort foods on Earth, preferably hot from the oven with lashings of creamy butter. The goat’s cheese and rosemary add a delightful twist!
Thank you Lis! As the weather turns, these little delights warm from the oven are a treat indeed.
I didn’t know the change of flour could make such a difference ~ Good you experimented and found that out ~ You’re always sharing such helpful tips. These sound and look amazing 😋
Thank you! I was delighted by the texture of these, nice and light and jut the right crumb.
Yum! I love the combination of rosemary and goat cheese! These scones look so good!
This was really a winner, and they tasted great toasted the next day as well.
What a great combination Dorothy, they look so moist too.
The goat cheese kept these really moist!
What an interesting combination of flavors! They look super tasty!
They were so good, I need to make them again!