Savory Scone

We have a funny little tradition of naming our vehicles in this family.  It started with Adam's old Chevy S-10 "The Green Machine", then my silver Toyota Corolla "Platinum Bomb". Since then we've also named our bike collection: Adam's long suffering "Midnight Blue" beach cruiser, Jasper's brand new "Sergio" orange and black trick bike and my cream colored townie "Cupcake". Wylie rides a little blue strider that he named "Blue Jay", but recently he announced that he'd embellished the name a bit.  It's now called "Lightening-Savory Scone-Blue Jay". You got that right. I'm telling you this little story because we did another remix of the biscuit recipe for Wylie's turn to bring school snacks this week.  This time we used the last of our chard, some over-ripe cherry tomatoes and a smokey cheddar, adding a little whole wheat flour to make a savory version of a scone or a biscuit, really what's the difference? You'd think he would have been so excited that we made actual savory scones in his honor, but I couldn't even get him to take one bite for a picture (and they were delicious). I heard back and most of the kids, including our kid, loved them. So there you have it, and here's the recipe.

Savory Scones/Biscuits

1/2 cup whole wheat flour

1 cup AP flour

1 1/2 teaspoons baking powder

2 teaspoons sea salt + pepper

1 teaspoon thyme

8 tablespoons of butter or vegetable shortening (I love



2/3 cup milk or


almond milk 

1/2 cup sliced cherry tomatoes

1/2 cup chard, cut into ribbons, then chopped

1/4 cup diced smoked cheddar or other firm cheese(optional)

Preheat oven to 350 degrees.

In a mixing bowl, whisk together the flour, baking powder, salt, pepper and thyme.

Add 8 tablespoon pieces of butter/shortening to the mixture.

Using a fork, a pastry cutter, or even your hands, combine with flour mixture until the shortening is coated, and pea-sized.

Add the milk and fold gently with a with a spatula until just combined.

Fold in the tomatoes, chard and cheese and portion 1/4 dollops onto a lined sheet pan.  Bake for 20 minutes until toasted on top and bottom and soft in the middle.