Because I have a pretty serious aversion to sugar in the morning, and it's rough trying to find a baked good around town that isn't frosted, fruity or sweet, the savory dill scones from Macrina have been a long-standing favorite of mine.
This version is snack-sized, seasoned with dill, green onions and quattro formaggio. They are great plain or with butter for breakfast, lunch or dinner.
SAVORY DILL SCONES
(Reminiscent of a favorite item of mine from Macrina Bakery)½ c milk
1 egg
2 cups all-purpose flour (I used 1 cup whole wheat, 1 cup white flour)
2 tsp baking powder
½ tsp salt
½ stick (2 ounces) unsalted butter, cubed and chilled
1 tbsp dried dill
1/3 cup grated cheese (grated parmesan or quattro formaggio work well)
¼ cup finely sliced green onions
Preheat oven to 425 degrees Fahrenheit.
Beat together the milk and the egg and then set aside. In a large bowl, mix flour, baking powder and salt. Rub the butter into the flour mixture, working until you have no butter lumps bigger than a pea. Add the dill, green onions and cheese and toss to mix. Pour the wet ingredients into the dry ingredients, reserving just a little bit of the milk-egg mixture to use as a glaze. Bring dough together gently with a wooden spoon.
Turn dough onto a lightly floured counter and knead it a few times. Pat dough into a round, approximately ½-inch thick, and cut into 12 or so small wedges. Place on an parchment-lined baking sheet. Using a pastry brush, glaze wedges.
Bake for 10-15 minutes, or until golden brown. Cool on a rack.
