On Saturday, I decided to experiment with baking savory and sweet scones in the same pan. Hmm, I could've baked a full pan of both and stuck half of the scones in the freezer. That just dawned on me. But then, I'd have to remember to rotate the pans in the oven so that they each became evenly undercooked, burnt, or just right. Besides, if I had tried going for full recipes that day, I would've found out I didn't have enough rice flour.
As you can tell, I'm a fly-by-the-seat-of-my-pants baker. (Do I need all those hyphens?)
Heads up, all you gentle readers who are precise measurers (measurists?) out there. Be prepared to shudder.
Savory Scones Ingredients
Handful of fresh chives, minced
2 garlic cloves, minced
1.5-inch chunk of cheddar cheese, grated
Sweet Scones Ingredients
Brown sugar (almost 1/2 a cup)
Chocolate chips (just more than a 1/3 cup)
I made the scones gluten-free because I didn't have whole-wheat flour on hand. Better on the tummy anyway. I shook the flours from their bags into the bowls. I'm not kidding. The husband should take a video of me baking. If you want the correct proportion of the flours for a gluten-free mix, check here.
Barley flakes (That's what we decided they were.)
Juice from half a lemon
In Which Batch Did It Go?
Yogurt (I think it went into the savory mix, but I'm just not sure.)
Baking Time: About 20 minutes
Batter: The sweet mix was a bit runny, while the savory mix was a bit dry. I forgot to make the scone cuts before baking. So, maybe I had baked a coffee cake instead.
Taste: The husband and the mama both said, "Yum." I agree.
Conclusion: I will bake savory and sweet scones in the same pan, again. One day. Maybe with measured amounts.
P.S. I'm having fun at Skip to My Lou's Monday blog hop. Check out recipes and craft instructions with me, by clicking here.