These savory scones were inspired by some delicious scones we ate at Breitenbush several years ago. The gluten-free girl (glutenfree girl.com) taught me how to make them! We served them at our 2012 Earth Day Brunch to rave reviews.

The process is the same for any scone –

Preparing to bake. Grease a 9-inch pie pan (preferably not glass). Preheat the oven to 350°.

Mix the dry ingredients.

Add the pieces of butter. Put the entire mixing bowl into the freezer for 15 minutes.

Mixing the liquids. While the bowl is chilling, combine the yogurt, and egg. Whisk them together well.

Mix the dry ingredients with the butter until the pieces of butter are the size of lima beans.

Slowly, pour the wet mixture into the flour-butter mixture and combine. As soon as the dough comes together — with loose flour remaining on the bottom of the bowl — turn off the mixer.

Form the scones. Turn over the dough with your hands. It will be a bit wet, with the loose flour at the bottom. Gently, turn the dough in the loose flour until all the flour is mixed in. Do not over-mix. You want to keep the buttery layers in the dough.

Dump the dough onto the baking sheet (or in the pie pan). Pat the dough into a 7-inch circle about 1 inch thick. Cut the circle of dough into 8 wedges. Put the dough into the freezer for 15 minutes.

Bake the scones. Slide the dough into the oven. Bake until the entire circle of dough is golden brown and firm to the touch, about 50 minutes. Allow the scones to cool on a wire rack for 30 minutes, then slice the wedges.

Serve.  Makes 8 scones.

Ingredients

1 C rice flour

1 C spelt flour

1 C pastry flour

1 C goat yogurt

1 ½ tsp baking powder

½ tsp baking soda

pinch of salt

1 egg

½ C goat butter

½ large onion, carmelized

½ C goat cheddar, cut into cubes

½ C dried pears, cut small

Gluten free savory scones

1 ½ C rice flour

1 ½ C corn flour

1 C whole milk yogurt

1 ½ tsp baking powder

½ tsp baking soda

salt

1 egg

 ½ C butter

½ large onion carmelized

½ cup sharp cheddar

dried pears

Jeannine's variation on the French classic egg dish is made with your choice of veggies, cheese and/or meat and uses grated potato for the crust

Preheat oven to 350.  Oil or grease your baking dish or skillet.  Line the bottom and sides up about 1 1/2 inches with the grated, drained potatoes.

Crack all eggs into a mixing bowl and beat until all yolks are broken and mixed somewhat with the whites.  Add seasonings and mix well.  Add veggies, mix.  Add cheese, mix.  Pour the egg mixture into the baking dish with the grated potatoes.

Bake until the egg mixture is firm throughout (test it with a blunt knife or toothpick).  If you use "wet" veggies like zukes or tomatoes you may need a little more cooking time to achieve the moisture level of your preference, just make sure you don't burn the bottom.  For longer cooking with less chance of burning, set the oven to 325.

Serve with garnishes; salsa, chutney, sour cream...

Ingredients

Potatoes - grated, with the liquid squeezed out - you need enough to line the bottom of a cast iron skillet or shallow baking dish (even a pie pan for 2 or 3 servings)

Eggs - 2 eggs person

Veggies - one or more, chopped from medium to rough chop; you can even use leftover steamed veggies - use about 1/4 cup per person

Cheese - any kind you like, as much as you like

Seasonings - salt, pepper, crushed garlic, fresh or dried herbs, chopped yellow or green onions or chives or shallots; curry powder; chili powder...you get the idea?