Last weekend, Amanda w/ Feed Me with Amanda (a local blogger) invited me into her home (by invited I mean, I asked to come over) and shared a recipe favorite of hers, scones. And let me tell you, this girl does not mess around. We had a work station for three different types of scones, Lavender & Tea infused, chocolate + sea salt, & onion +feta herbed scone. Amanda took the lead on two sweeter ones (which was probably a good thing for my waistline, I couldn’t stop sneaking pieces of the dough into my mouth when she wasn’t looking), leaving me in charge of the savory scone.
The ending result? A beautiful mess and a calorie consumption that took care of a weeks worth of meals. Oops.
Chocolate + Sea Salt Scone, Recipe on Feed Me with Amanda
meow. a cat that I actually don’t think was plotting my death.
lavender tea infused scones, recipe on Feed Me with Amanda’s blog
We made the recipe by hand, however feel free to use a food processor for mixing in the chilled butter. It will save you time and preserve your arm fat from doing less work.
Be creative! The best part about these scones is that you really can add whatever you have on hand. I happened to have an onion, leftover feta & thyme in my fridge. However anything goes!
Want to try a sweeter version??? Head over to Amandas website for not one, but TWO sweetened scone combinations (a hint: tea infused butter AND chocolate. need I say more???).
In a pan over medium low heat add your onions and butter. Stirring every 5 minutes or so until onions begin to brown (and reach desired caramelization. This can take anywhere from 25-40 minutes). Once onions have finished caramelizing, set aside.
In large bowl mix flour, baking powder, salt and sugar.
Cut in 6 Tbsp of the butter, and mix with hands (or in a food processor pulse about 6-8 times until butter hasn't fully blended, but little chunks are leftover. This is key to a flaky scone).
Add feta cheese, caramelized onion & fresh thyme.
Pour in the heavy cream and egg, then mix with hands until a dough forms. Roll dough out on a floured surface and form a circle about 1” thick.
Cut your dough into triangles as you would a pizza. Brush the scones with a little heavy cream for a cool matte affect, or brush with egg wash for a shinier look.
Line a baking sheet with parchment paper or lightly floured. Place scones on sheet separated 1-2 inches. Bake for roughly 20 minutes or until slightly golden.