Original submission:
click here for Oliveand Thyme
click here for armesan, Garlic and Chicken

 jacq has been at it again with these wonderfully sensational savoury scones to scoff.

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Every once in a while, when I can manage a decent photo, I will be uploading a scone or cookie recipe from the stock I throw together at work.

Savory Olive Thyme Scones

Ingredients
- 4 1/4lb Savory Mix (http://www.furaffinity.net/journal/4225421/)
- 2 Cups Whole Milk
- 2 Cups Pasteurized Egg (or 2 to 3 Eggs)
- 1lb Sheep's Milk Feta
- 2 Cups Kalamata Olive
- 2 Tablespoons Fresh Thyme

Instructions
- Measure out Thyme, Feta, and Kalamata Olives. Add to Savory Mix. This is also a good time to make sure the dry mix has no hard clumps (as happens with the pre-made mixes)
- Make a well in the Savory Mix.
- Whisk Pasteurized Egg and Whole Milk together until frothy.
- Pour into well and begin mixing by folding the dough in on itself.
- Take the dough out of bowl (make sure to sprinkle your surface with more of the Savory Mix, this will act as a lubricant for your sticky mixture), and use both hands to create two thick rounds.
- Cut the rounds into eight, equal sized triangles.
- Place on a sheet pan with liner and bake at 325'F for 20 minutes. After the first 20, rotate the pan in oven and bake for another 20 minutes.

Yield is sixteen scones. Half, double, or triple the recipe as needed. I should also mention that we use all or mostly organic ingredients at work. This is optional, but recommended.

Enjoy!

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Every once in a while, when I can manage a decent photo, I will be uploading a scone or cookie recipe from the stock I throw together at work.

WARNING: THIS SCONE CONTAINS CHICKEN, WHICH CAN DEVELOP BACTERIA IF LEFT OUT. PLEASE ENJOY HOT, AND REFRIGERATE LEFTOVERS. \

This scone can be enjoyed as a full meal, it goes very well with hot soup!

Savory Parmesan Garlic Chicken Scones

Ingredients
- 4 1/4lb Savory Mix (http://www.furaffinity.net/journal/4225421/)
- 2 Cups Whole Milk
- 2 Cups Pasteurized Egg (or 2 to 3 Eggs)
- 1lb Shredded Chicken
- 1lb Parmesan Cheese
- 1 Cup Chopped Roasted Garlic Cloves
- 1 Tablespoon Black Pepper
- 1 Tablespoon Rosemary
- 1 Tablespoon Chopped Parsley

Instructions
- Measure out Pepper, Rosemary, Chopped Parsley, Roasted Garlic Cloves, Shredded Chicken and Parmesan. Add to Savory Mix. This is also a good time to make sure the dry mix has no hard clumps (as happens with the pre-made mixes)
- Make a well in the Savory Mix.
- Whisk Pasteurized Egg and Whole Milk together until frothy.
- Pour into well and begin mixing by folding the dough in on itself.
- Take the dough out of bowl (make sure to sprinkle your surface with more of the Savory Mix, this will act as a lubricant for your sticky mixture), and use both hands to create two thick rounds.
- Cut the rounds into eight, equal sized triangles.
- Place on a sheet pan with liner and bake at 325'F for 20 minutes. After the first 20, rotate the pan in oven and bake for another 20 minutes.

Yield is sixteen scones. Half, double, or triple the recipe as needed. I should also mention that we use all or mostly organic ingredients at work. This is optional, but recommended.

Enjoy!

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Savoury Scone Mix Base used in above recipes

Savory Scone Mix
Rich with flavor, this dry mix pairs best with meat, cheese, and/or vegetable combinations.

Ingredients
- 3 1/4lb Unbleached Wheat Flour
- 2 Tablespoons Baking Powder
- 1 Tablespoon Sea Salt
- 1lb Unsalted Butter

Instructions
- Combine all dry ingredients in mixing bowl.
- Cut Unsalted Butter into thin slices and mix with dry ingredients until it is the size of small peas.

Makes approximately 4 1/4lbs. Organic ingredients are optional, but recommended.

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Allergy warning – recipe contains dairy & egg products