Bloody Mary Scones Recipe
8 large or 16 small scones
- 3 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 2 Tbsp. Tomato Powder
- 1 tsp. Cambridge Celery Seasoning
- 1/2 tsp. Worcestershire Sauce Powder
- 2 tsp. Dill Weed
- 1 tsp. Horseradish Powder
- 8 Tbsp. unsalted butter, cold and cut into small pieces
- 1 tsp. Crushed Aleppo Chiles
- 1/2 cup sun-dried tomatoes, rehydrated & finely chopped
- 1 1/2 cups heavy whipping cream, divided
- 1 Tbsp. Celery Salt
- 1 Tbsp. Hickory Smoked Sea Salt
- 1 Tbsp. Italian Black Truffle Sea Salt
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Preheat oven to 350 degrees and line two baking sheets with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, tomato powder, celery seasoning, Worcestershire powder, dill weed and horseradish powder. Add cold butter pieces and use hands to rub butter into dry ingredients until coarse crumbs form. Stir in Aleppo and sundried tomatoes. Slowly add 1 cup of the cream about 1/3 cup at a time, gently mixing with hands after each addition until all ingredients come together and a soft dough forms. Add a little more cream if needed, but do not overmix the dough or make it too wet.
Divide dough into 8 large or 16 smaller pieces. Roughly form each piece into a round or triangle shape and gently flatten. Space scones out evenly on the prepared baking sheets. Brush tops of scones with remaining cream and sprinkle with desired salt topping if using. Bake for 10 min. then rotate baking sheets and bake another 8 to10 min. until bottoms are light golden and tops spring slightly back when touched. Remove from oven and let cool 5 min. before transferring to a cooling rack. Serve immediately or store in a sealed container. These freeze well, too.
Serve for brunch, with soup or salad, or as an appetizer with vodka cocktails.
Dia, Savory Spice Shop—Bend, OR