Some days call for a big, hearty breakfast full of eggs and bacon or waffles or whatever your big breakfast jam might be. And some days require little more than a smoothie to kick start your day as you run out the door. But what about those days in between, where you want something warm and a little savory, but you aren't hungry enough for a big production breakfast, and you DEFINITELY don't want to clean up after one? The answer is having a batch of these Savory Herbal Scones with Goat Cheese in your freezer. Just toss a couple of them in the oven straight from frozen, and you'll have a lovely little breakfast in less than the amount of time it takes you to get ready in the morning.
Savory Herbal Scones with Goat Cheese
Makes 12 large scones
1 1/2 cups All Purpose flour plus more for dusting
1 1/4 cups white whole wheat flour
4 teaspoons baking powder
1 tablespoon granulated sugar
1/2 teaspoon salt
2 tablespoons Herbes de Provence
5 tablespoons cold unsalted butter, cut into 1/2-inch cubes
4 ounces goat cheese, crumbled
1 cup buttermilk
1 large egg
Line a rimmed baking sheet with parchment paper.
Whisk together the All Purpose flour, the whole wheat flour, the baking powder, the sugar, and the salt in a large mixing bowl. Using a pastry blender or your fingertips, cut or rub the butter into the dry ingredients until you've got pea-sized bits. Stir in the Herbes de Provence and goat cheese.
Whisk buttermilk and egg together in a medium bowl and then stir into the dry ingredients until just combined.
Turn the dough out onto a lightly floured surface and knead two or three times, just until the dough comes together. Pat the dough into a large rectangle about 8 inches by 12 inches. Using a pastry cutter or butter knife, cut the rectangle into three smaller 8 inch by 4 inch rectangles. Cut each of those rectangles into two 4 inch by 4 inch squares and then each square into a triangle. You should have 12 triangles. Arrange the triangles on the parchment-lined baking sheet so that they don't touch. Place baking sheet in the freezer and allow scones to freeze completely before transferring to a zip top bag or other container.
When you're ready to bake a scone (or 12), preheat oven to 400 F. Place frozen scone(s) on a parchment-lined baking sheet and bake until the outside is firm to the touch, 18-20 minutes. If you like your scones to be more crunchy than soft, bake a few minutes longer.
Serve warm or room temperature with or without softened butter.