Food & Drink Magazine

Chicken and Rosemary Buttermilk Scones

By Cakeyboi
chicken and rosemary buttermilk scones
It’s one of those rare moments again, a savoury Cakeyboi recipe. Actually the savoury ones are getting slightly more frequent, but these Chicken and Rosemary Buttermilk Scones were born after having enough sweet stuff over Easter!
It doesn’t happen often, but occasionally my sweet tooth occasionally gets replaced by a more savoury one.I fancied something chickeny, like those crackers that were called Shapes and disappeared off of the supermarket shelves. They were called chicken crimpy I think.
Anyway, I didn’t want to make crackers again, after making my cheesy owl crackers back at New Year. Then I thought, why not have savoury scones flavoured with chicken and rosemary? Perfect! But how to get a chicken in scone dough – answer was chicken stock cubes. 
Chicken and Rosemary Buttermilk Scones
They pack tons of flavor and would hit that savoury spot I was after. The scones didn’t rise as much as I had hoped, but I’ve found out why after a spot of research, read on…
Yield: 12 – 14 scones
Ingredients:150 grams self-raising flour2 teaspoons baking powder2 chicken stock cubes, crumbled1 teaspoon sugar70 grams cold, unsalted butter, cubed1 ½ teaspoon fresh rosemary, finely chopped180 ml buttermilkCoarse salt (optional)Adapted from Spoonful
Method:In a large bowl, sieve together the flour, baking powder, stock cube and sugar. Add the butter and cut this into the dry ingredients using a pastry cutter or two knives. You should be left with pea sized pieces of butter through the mix.
Chicken and Rosemary Buttermilk Scones
Add the rosemary and buttermilk and mix just until the dry ingredients have absorbed the liquid.Turn the dough out onto a floured surface and gently pat out to about ½ inch thick.
Chicken and Rosemary Buttermilk Scones
Cut out shapes (  I used a round cutter) and place the cut out scones on to a lined baking tray, slightly apart.
Chicken and Rosemary Buttermilk Scones
Cover the tray with clingfilm, when all scones have been cut out and cover with clingfilm. Pop this into the fridge for an hour.
Preheat the oven to 180C in the meantime. After the hour, brush the tops of the scones with some buttermilk, taking care not to let it run over the sides. Grind some salt on top, if using. Pop them into the oven for 20 to 30 minutes. They will have risen and become golden brown on top.
Chicken and Rosemary Buttermilk Scones
Tip Time: Don’t, like me, use plain flour, and don’t let your wash (i.e. the buttermilk) dribble down the sides as this can cause the scones to stop rising as much.
Mines were fine, just not as airy as they should have been. But the taste was all there. Very chickeny and the rosemary also came through lots. They hit the savoury spot perfectly!

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