Mini Gruyère Scones

Seems I have a reputation for making savory quick breads to go along with a meal. Whenever I suggest, or simply serve them up without saying a word, the response is always positive. An empty plate is always a sign of appreciation. My latest excursion into savory meal accompaniments somehow had to be cheesy as the weather gets cooler. There is nothing quite like Gruyère cheese, smoky or otherwise. It's truly a wonder the small block even made it into the scones, but I am glad it did, strutting it's goodness with flair as it does in these little bites. Nothing more needs to be said. Easy, irresistible and just fine with tea or any meal that you wish to adorn.

Mini Gruyère Scones

Recipe by Lisa Turner Published on September 11, 2013 Soft with the delicious flavor of Gruyère cheese, these miniature savory dinner scones are easy to make and are a great addition to any kind of meal or a nice snack just on their own Preparation: 15 minutes Cooking time: 10 to 12 minutes Print this recipe Ingredients: 1 cup spelt flour or unbleached white flour 1 1/2 teaspoons baking powder 1/2 teaspoon sea salt 2 tablespoons cold butter 2/3 cup Gruyère cheese, grated 2 tablespoons fresh parsley, chopped 1/2 cup plain yogurt or milk Instructions: Line a baking sheet with parchment paper and preheat an oven to 425°F. In a medium bowl, stir together the flour, baking powder and salt. Cut the butter in using a pastry cutter or a knife and fork until the butter is reduced to small crumbs. Add the cheese and parsley, and stir to combine. Mix in the milk or yogurt and stir until a soft dough forms. Lightly flour a large cutting board, turn the dough out and divide in half. Lightly knead each half a few times and then flour your hands and pat each portion of the dough into a small round that is roughly 3/4-inch thick. Cut each round into 6 to 8 wedges and transfer to the prepared baking sheet, leaving about an inch between each wedge. Bake in the oven until the tops turn a light golden brown — about 10 to 12 minutes. Serve warm or at room temperature. They can be reheated in foil in the oven at a low heat before serving if desired. Makes 12 to 16 mini scones

More quick breads from my kitchen you are sure to enjoy:
Apple Cheddar Scones
Feta and Olive Dill Scones
Jalapeño Cheddar Scones
Dried Cherry Scones

On the top of the reading stack: Indian Cooking Unfolded: A Master Class in Indian Cooking, with 100 Easy Recipes Using 10 Ingredients or Less by Raghavan Iyer