This is a nice savory recipe for scones. We like them with soup or stew.
- 2 cups All Purpose Flour
- 1/3 cup grated Romano or Parmesan Cheese
- 2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon fresh Ground Black Pepper
- Dash of Sea Salt
- 2/3 cup Buttermilk
- 3 tablespoons Extra Virgin Olive Oil (EVOO)
- 1 whole Egg, beaten
Preheat oven to 450 F.
In a large bowl mix all of the dry ingredients. Add buttermilk, EVOO and egg into the dry mix. Mix only until the dry ingredients are moist. Divide dough into 2 even pieces. Knead only several times on a floured surface. Generously spray a cookie sheet with non-stick oven spray. Pat the dough into 2 rounds about 8 inches across and place on the cookie sheet. Score each round with a knife into 6 wedges but don’t cut all the way through. Bake f0r 11 ro 12 minutes. Remove from oven and cut into wedges while still hot. Will give you 12 scones.
reddirtcooking 
I am getting ready to open a bed and breakfast on a very historic property in Virginia. (it’s where James Madison was born) One of the events we are going to offer is an Afternoon Tea. So I am so glad I came across your blog! Thanks for the great post!
You are so welcome! How exciting to own that piece of Colonial American History. The 17th and 18th centuries are my favorite times in Early America. You may be interested in a cookbook. It is a Country Estate Cookbook called “Recipes from Winterthur”. Winterthur is not as old as your property but the some recipes in the cookbook could be used at your teas. I’ll be looking forward to reading about the opening of your B&B.