A plate of scones on a kitchen counter. Ankarsrum assistent in the background

Savory Scones

Freshly baked, homemade Savory Scones - a true classic that tastes just as good every time. With a delicious combination of herbs, goat's cheese, figs and pecans, they're perfect for coffee or as an elegant snack.

Bread

Tools

Ingredients

250 g plain flour
50 g granulated sugar
2 tbsp fresh thyme, finely chopped
2 tsp fresh rosemary, finely chopped
1 tbsp baking powder
2 tsp salt
1 tsp cardamom seeds, freshly ground
85 g unsalted butter
140 g plain goat’s cheese, not pre-crumbled
170 g dried figs, roughly chopped
55 g pecans, roughly chopped (walnuts can be substituted)
240 ml double cream, plus 1 tbsp, divided
1 large egg
Honey, to serve (optional)

Follow these steps

Preparation

Place butter into the freezer for 20 minutes. After, grate with a box grater, then place butter back into the freezer until ready to use.
Place goat cheese into the freezer until ready to use.
Preheat oven to 200°C fan . Line a baking sheet with parchment paper. Spray a 9-inch springform pan with nonstick spray.

Method

Add the flour, sugar, baking powder, salt, cardamon and herbs into the stainless steel beater bowl of your Ankarsrum. Attach the single wire beaters. Turn on your Ankarsrum, speed should be on the lowest setting. Allow these ingredients to mix until combined.
Now add the cold grated butter and continue mixing on low until the butter is combined thoroughly and you see small clumps.
Starting with the figs, add until mixed in, then the Pecans, followed by cream. Once the cream has been added, continue to mix well, then turn off your Ankarsrum.
Remove the goat cheese from the freezer.
Remove your mixture from the stainless steel beater bowl onto a floured work surface.
Crumble the goat cheese by hand and distribute somewhat evenly throughout the scone mixture.
Knead the scone dough until it just comes together.
Place the scone mix into the springform pan and press until just formed in the pan, to where the dough reaches the sides and it is uniform in shape.
Release the pan side, inverting the pan if necessary to release your shaped scone dough.
Cut the dough into 8 even triangles.
Place all of the triangles on your lined baking sheet, leaving space in between.
In a small bowl, add egg and 1 tbsp of heavy whipping cream. Beat egg and cream well.
Brush egg wash over the tops of each scone.
Place scones in the oven and bake for 12-15 minutes. A toothpick should come out clean once inserted into a scone and removed, signaling they have finished baking and are ready to be removed from the oven.
Allow scones to cool for 5-7 minutes before serving.
To serve, try drizzling honey over the top of a scone and enjoy!

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