There is a chill in the evening air; maple leaves shimmer red and gold; first crop honeycrisp apples line farmer’s market bins. Autumn is coming.
Lately my thoughts drift toward favorite soups: Vegan Butternut Squash Soup, Tuscan White Bean Soup, Chicken Noodle Soup, Winter Squash Soup. With soup, to make it a meal, I like to serve a hunk of hearty bread or something a bit more decadent, something like flaky, crunchy edged, buttery soft centered, savory scones.
Ever since lovely Paula of Vintage Kitchen Notes posted her Parmesan Green Onion Mini Scones, they’ve been on my mind. Sweet breakfast items like Oatmeal Banana Bread and Banana Oatmeal Pancakes (and crepe like Banana Pancakes) are always welcome. But sometimes I’m in the mood for something savory so I loved the idea of making small, savory scones. And the recipe is infinitely adaptable – jalapeno cheddar for example, or pecorino with roasted garlic, or a sour cream version with green onions and dill. I finally settled on a white whole wheat version with Gruyere and chives. Delicious.
These are just the sort of thing to welcome a cool, autumn morning perhaps with Baked Eggs or, as the days get shorter and the mercury falls, to pair with your favorite soup for a simple dinner.
If you don’t need the whole batch, freeze half of the unbaked squares in a freezer bag and bake straight from the freezer at 375 degrees, adding an extra 5 to 10 minutes of baking time.
Gruyere and Chive Mini Scones
- 2 ¾ cups white whole wheat flour
- 4 teaspoons baking powder
- 2 teaspoons kosher salt
- 3 ounces shredded Gruyere cheese
- 9 tablespoons unsalted butter cut into ½-inch dice and chilled
- ¼ cup chopped fresh chives
- freshly ground black pepper
- 1 cup heavy cream
Preheat oven to 400°F.
Line a baking sheet with parchment paper. Set aside.
Add flour, baking powder, salt, and cheese to the bowl of a food processor. Pulse a few times to combine. and process on low to incorporate. Scatter chilled butter cubes over mixture and pulse several times, until the mixture resembles a coarse meal. You should still have visible flecks of butter.
Transfer flour and butter mixture to a large bowl. Stir in chives and several grinds of black pepper. Slowly drizzle the heavy cream over this mixture and you lift and stir with a fork until cream and dry ingredients are just combined.
Turn the dough out onto a work surface – it will be a bit dry and crumbly. Knead the dough gently until you can gather it into a ball. Pat the dough into a rectangle about ¾-inch thick. Using a sharp knife or pizza wheel, slice the dough into 1 ½ to 2-inch squares.
Place squares on prepared baking sheet. Bake for 18 to 22 minutes, until scones are firm to the touch and golden brown.
Makes 20 to 25 mini scones