The other day I was lamenting over whether a scone is the same as a biscuit.
They’re both flaky. They’re Both similarly shaped. They’re both served for breakfast. They both taste the same.
So, what gives? Are they the same or not?
The answer: no.
The only difference between the two: scones are made with eggs, biscuits are not.
The difference between a scone and a biscuit is an egg.
I’ve never made scones before; in fact, I’ve never made biscuits before either. So I put my baking skills to the test and made some scones. I have an over-abundance of sweets in my house right now (cake, Blue Bell ice cream, Girl Scout cookies) so I didn’t want a sweet scone…what about a savory one? Mmmmmm.
I found this recipe from Food & Wine and tweaked it a bit. I adore Gruyere cheese, but I had goat cheese handy so I switched them out.
As for the glaze: I’ve had some sweet scones with a glazey-icing on top of them so I thought to myself, “why not a savory glaze?” And created this with ingredients I had on hand.
A Frankenstein masterpiece!
- 2 cups all-purpose flour
- 1/4 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp sea salt
- 1/4 tsp freshly ground pepper
- 3/4 tsp smoked paprika
- 10 leaves of fresh sage, sliced into thin ribbons
- 3/4 cup unsalted butter (1.5 sticks), cut into small cubes
- 1 large egg
- 1/2 cup canned pumpkin purée
- 1/4 cup milk
- 6 oz. goat cheese, crumbled
- 1/4 cup butter
- 8 leaves of sage
- 1/4 cup vegetable oil
- Salt & pepper
1. First, chill butter pieces in freezer for at least 15 minutes. Meanwhile, combine flour, baking soda, baking powder, salt, pepper, paprika & sage in a large bowl. Set aside. In another bowl, beat pumpkin, milk & egg until well combined. Set aside.
2. Once butter is firm and chilled, cut it into flour mixture. You can do this by either using a fork or two knives (I used two knives). Cut in with flour until dime sized clumps remain.
5. Preheat oven to 400 degrees. Take dough out of freezer and using a cup or circle cookie cutter, cut out circle shapes or half-moon shapes in the dough. Place on a lightly greased baking sheet and brush with milk.
6. Bake, on middle rack, for 20-25 minutes until golden brown and flakey. Meanwhile, make the glaze: in small saucepan, melt butter over medium heat. With a wire whisk, stir constantly until butter foams and then subsides, and brown bits start to appear on the bottom of the pan (whole process is about 5 minutes). Remove from heat. In a small skillet, heat oil over medium-high heat. Fry sage for about 5 seconds until dark green. Drain. Crumble sage into brown butter, stir. Season with salt & pepper. Brush scones with glaze while still warm.
Flavor Profile: Holy smoked paprika, Batman! I had forgotten how much I love smoked paprika. That, along with the sage & pumpkin, made these scones very earthy and hearty. The goat cheese adds a tanginess that takes the scones to the next level. Combine that with the nutty brown butter glaze, and you have yourself a tasty scone.
Versatility: You can add or take out the cheese, if you’d like. Or expirement with different cheeses & different fresh herbs! A nice herbed chèvre would probably taste great in these scones. I like sage because it is an underrated and often forgotten herb. It’s fragrant & earthy, and always reminds me of the desert.