Savoury Scones

I love Starfish Cafe at St Clair.  One of the owner’s is an ex King’s boy so when they started up there were always staff from school to be found there.  It has expanded and changed a bit over the years and has lots of competition out there these days, but I am still a fairly regular coffee drinker there, their cleaning standards are occasionally not quite up to par it must be said, but it is very busy and the line for coffee at the weekend is often out the door, and that is cos it is really great!

Savoury scones

My most favorite thing to have there is a savoury scone.  A few weeks ago someone posted the link to Ruth Pretty’s Savoury Scone recipe on our library listserv.  So, I decided to make them but with more of a nod to Starfish’s scones than Ruth’s.

Remember this is a guide not a firm recipe and Elfin scone mix works really well – or you can use self-raising flour but cut out some of the raising agents below.

  • 3 cups flour and some more for sprinkling on the bench when you are kneading
  • 4 level tsp baking powder
  • 3/4 tsp baking soda
  • 1 + 1/2 tsp cream of tartar
  • 1 tsp salt and a good big grind of black pepper (go mad!)
  • 1/2 tsp smoked paprika
  • 1 cup grated tasty cheese (edam just will not give a big enough kick)
  • 1/2 an onion (diced finely)
  • some spring onions (sliced)
  • some chopped tomatoes (tiny is best but whatever, sun-dried if you have are fine too – add both kinds if you want)
  • 2 tbsp finely chopped  parsley and/or some salad mix from the fridge
  • some chives if you have them, left over spinach, whatever is available
  • 250ml  milk
  • 1 cup of  cream or some sour cream or a mix or plain yoghurt extra won’t hurt
  • Parmesan grate some in the mix but make sure you put some on top before baking.

Here is how:

  • Preheat oven to 200°C.
  • Into a large bowl sift dry ingredients
  • On top put all the other dryish components like the cheese and vege bits etc.
  • Combine wet ingredients in a bowl.  Make a well in the  dry ingredients and slowly pour liquid into well. Using a knife to combine dry ingredients with liquid. Do not mix too much.
  • Tip dough onto a lightly floured bench.  Bring dough together, and then gently pat out to a rectangle.   Cut into about a dozen even-sized scones.  The size is up to you. I like big.
  • Brush tops with some milk and then sprinkle with Parmesan.
  • Place in preheated oven and bake golden brown on the outside.
  • Serve warm with butter and for extra decadence some cream cheese.  Do not serve with jam!  Really!


  1. These look delicious! I bet they would be lovely with brunch or a nice hearty tomato soup at lunch. I have made scones once (they were blackberry and they were fab) but never tried a savoury variety. Yum!

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