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These Savory Scones are supremely fluffy and tender. They’re teeming with the delicious flavors of sharp cheddar cheese and chives – the perfect addition to your next brunch menu! Be ready for recipe requests when you make these cheesy, buttery Savory Scones! In This Article Why This Recipe Stands OutScones vs. BiscuitsKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadCommonly Asked QuestionsSavory Scones RecipeMore To Bake And Eat View more This post may contain affiliate links, at no additional cost to you. Why This Recipe Stands Out We’ve enjoyed our fair share of sweet scones like these White Chocolate Raspberry Scones and Pumpkin Scones, but now it’s time to switch things up with this Savory Scones recipe. What you will love: Tender and Moist Scones: There’s no worries about these scones turning out dry, crumbly, or tough. These Savory Scones bake up ultra-moist with a tender crumb. Cheesy and Savory: We love the bold, fresh flavors of sharp white cheddar, fresh chives, and Dijon mustard in this recipe. Great for Holidays: Savory Scones are the perfect baked goody to catch a break from all the sweets during the holidays. We especially love serving them for Thanksgiving, Christmas, or Easter Brunch! Super Easy to Make: These may appear and sound like they’re hard to pull off, but scones are one of the easiest pastries to make. Scones vs. Biscuits What exactly is the difference between scones and biscuits? Both pastries contain similar ingredients such as flour, baking soda, and butter. The big difference is that scones contain eggs and biscuits do not. Scones are generally a bit heartier and heavier, and they’re usually rolled out and cut into shapes. They generally also include more sugar than biscuits, more closely resembling a dessert (like these Almond Scones). Since these Cheddar and Chive Scones are savory, they’re more similar to biscuits, but are a bit denser in texture. Key Recipe Ingredients Butter – Extra cold butter makes scones turn out amazingly tender and flaky. Cheddar Cheese – We like using extra-sharp white cheddar cheese for this recipe. Make sure to freshly grate it! It makes all the difference in how these turn out. Chives – Chives add a pop of color and fresh, earthy flavors to Savory Scones. Eggs – Eggs set these scones apart from biscuits and help hold everything together. We also brush some on the outside for that crisp, golden exterior. Heavy Cream – Heavy cream ensures that these scones turn out anything-but-dry. Dijon Mustard – Just a tablespoon of Dijon mustard is all that’s needed for the perfect burst of sharp, savory flavor. Substitutions And Variations Here’s some of our favorite variations to Savory Scones: Add Bacon or Ham: We love mixing some pre-cooked and crumbled bacon or ham slices into these Savory Scones. It reminds us of these heavenly Cheesy Bacon Pull-Aparts. Experiment with the Kind of Cheese: Try mixing and matching different kinds of cheese for this recipe. We think Gouda, Monterey Jack, Feta, and parmesan (like we use in our Easy Garlic Parmesan Knots) would all be amazing. Add Some Herbs: Try adding fresh rosemary, thyme, basil, or even dill to these scones. Add a Garnish: We think this Balsamic Glaze would go perfectly drizzled onto Savory Scones, and it’s so easy to make! Step-By-Step Recipe Instructions Whisk together flour, salt, and baking powder. Work cold pieces of butter into the dough to make a crumbly mixture; mix in shredded cheese and chives. In a separate bowl, whisk together the eggs, cream, and mustard. Combine wet and dry ingredients until a sticky dough forms. Flour a large board and roll out the dough into one large rectangle. Cut rectangle into even squares. Cut each square in half to make triangles. Brush tops with egg wash and sprinkle with Kosher salt. Bake on a parchment-lined baking sheet at 375F until lightly golden. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Savory Scones can easily become a fool-proof meal prep breakfast or snack with just a few strategies: Mix Dry Ingredients: As always, feel free to measure and mix the dry ingredients (flour, salt, and baking powder) several days in advance. Grate Cheese: Sometimes we like grating our cheese the day before just to make our lives that much easier. Store it in an airtight container in the fridge until ready to use. Chill the Dough Overnight: You can totally mix all the ingredients for Savory Scones the night before and wrap your ball of dough in plastic, storing it in the fridge overnight. Just note: it may need a few minutes at room temp to soften enough to work with. Freeze Unbaked Scones: Take shaped, unbaked scones and flash freeze them on a baking tray. Then, transfer hardened scones to a freezer-safe container. When you’re ready to bake, simply take them out and bake as normal. They’ll need a few minutes longer when baking from frozen. Commonly Asked Questions How long do Savory Scones keep? Savory Scones will stay fresh in an airtight container at room temperature for 24 hours. In the fridge, scones will last for up to 4 days, and they can be frozen for up to 1 month. To reheat them, either pop them in the microwave, or bake for 5-10 minutes at 350F just until heated through. Can I use yellow mustard instead of Dijon mustard? If you don’t have any Dijon on hand, you can definitely use yellow mustard. However, we prefer the sharper taste of Dijon in Savory Scones. Check out our recipe for Honey Mustard Glazed Pork Chops if you’re interested in more of the differences between the different kinds of mustard. What is the secret to super tender, soft scones? There are a few key tips for extra-tender scones. First, make sure your butter is extra cold. This keeps the scones light and flaky instead of dense and heavy. Second, make sure not to overmix your scones. When blending the dry and wet ingredients stop mixing as soon as the mixture forms a dough. Some lumps are okay. Third, use dairy. Whether it’s sour cream, heavy cream (like we use in this recipe), or Greek yogurt, we always add some sort of full-fat dairy to give our scones that tender-crumb. What do I do if my scones are expanding too much? If your scones are expanding too much, try chilling the sliced scones in the fridge for 30 minutes before baking. This will help them hold their shape and rise up instead of out. How can I tell when my scones are done? You’ll know your scones are done when they turn lightly golden on top. You can also do the toothpick test: if an inserted toothpick comes out mostly clean (with a few tender crumbs attached) they’re done! What is a good biscuit recipe? Here’s our go-to recipe for the Best Buttermilk Biscuits. Print Savory Scones These Savory Scones are supremely fluffy and tender. They’re teeming with the delicious flavors of sharp cheddar cheese and chives – the perfect addition to your next brunch menu! Course Breakfast, brunch, Side, SnackCuisine AmericanDiet VegetarianMethod Bake Prep Time 15 minutes minutesCook Time 15 minutes minutesTotal Time 30 minutes minutes Servings 10 Calories 235kcal Author Amy Dong IngredientsFor the Scones:2 cups flour½ tsp table salt1 TB baking powder5 TB butter very cold, cut into small pieces1 cup extra-sharp white cheddar cheese freshly-grated and lightly packed2 TB chives freshly chopped2 large eggs⅓ cup heavy cream1 TB Dijon mustard rounded tablespoonFor the Egg Wash:1 egg beaten in a small bowl InstructionsPreheat oven to 375F with rack on lower middle position. Line a large baking sheet with parchment or silicone liner and set aside.In a bowl, whisk together the flour, salt, and baking powder. Using clean fingers, work in cold pieces of butter into the dough to make a crumbly mixture. Work in the shredded cheese and chives lightly, just to incorporate.In a separate bowl, whisk together the eggs, cream, and mustard until incorporated. Stir wet mixture into the dry ingredients, stirring just until dough is fully combined and a bit sticky; don’t over-mix.Flour a large board and roll out the dough into approx 20" x 4" rectangle. Cut rectangle into even squares, and then cut each square in half to make triangles. Brush tops with egg wash and sprinkle with a bit of kosher salt on top.Place scones on lined baking sheet, 1 inch apart. Bake 13-15 min for smaller scones or 20-23 minutes for larger scones, just until lightly golden brown on top. Serve warm for best results. Can also be stored airtight at room temp for 24 hours. Notes If you find your dough is too sticky to work with, pop it in the fridge for 30 minutes before rolling. Be sure not to overmix the dry and wet ingredients. Just mix until barely combined. It’s totally fine if there’s still some lumps. Feel free to try different cheeses, if you would like. See our original article for variations.  This recipe is part of our delicious Baking Recipes Collection.  For extra fancy Savory Scones, try making this super simple Balsamic Glaze as a garnish.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 235kcal | Carbohydrates: 20g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 84mg | Sodium: 400mg | Potassium: 67mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 503IU | Vitamin C: 0.4mg | Calcium: 170mg | Iron: 2mg More To Bake And Eat White Chocolate Raspberry Scones – Fresh, juicy raspberries and creamy white chocolate come together in this perfectly buttery and tender scone recipe. Pumpkin Scones – By far one of our favorite fall breakfasts, these pumpkin scones are bursting with all the fall flavors, and they’re anything-but-dry. Almond Scones – If you love the smell and flavor of almond extract, you have to try these scones! They couldn’t be easier to make. White Chocolate Cranberry Scones – Crisp on the outside and buttery, soft on the inside, these Cranberry Scones are festive for the holidays. The post Savory Scones appeared first on Chew Out Loud.

This Zuppa Toscana is savory and creamy, brimming with the goodness of sausage, kale, and potatoes. It’s super comforting, and is even better than the restaurant! If you love Olive Garden’s Zuppa Toscana, you will fall head over heels for this one. In This Article Video: watch us make this RecipeWhy This Recipe Stands OutKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadWhat To Serve With Zuppa ToscanaCommonly Asked QuestionsZuppa Toscana (Olive Garden Copycat) RecipeMore to Cook And Eat View more This post may contain affiliate links, at no additional cost to you. Video: watch us make this Recipe Why This Recipe Stands Out There’s something extra special about this homemade version of Olive Garden’s popular soup. Here’s why this recipe is a winner: All Easy Ingredients: The recipe uses simple, easy-to-find ingredients, most of which you probably already have in your pantry. Better than the Restaurant: This Zuppa Toscana is savory, brothy, and creamy with the goodness of sausage, kale, and potatoes in every bite. It’s better than the restaurant, like our Pasta e Fagioli. Meal in One: This soup can be a meal on its own, or it can be served with a quick and easy salad or your favorite bread recipe for a heartier meal. Good Enough For Guests: Whether it’s a cozy family dinner, a casual get-together with friends, or a comforting meal on a cold day, this soup is just perfect. Key Recipe Ingredients Italian Sausage – The star of our Zuppa Toscana, this ground sausage is packed with classic Italian flavors that infuse the soup with a rich, savory essence. Russet Potatoes – Sliced thinly, these starchy potatoes release their natural starches into the soup as they cook, helping to thicken the broth and add a hearty texture. Half and Half – This creamy addition brings a lusciously smooth texture to the soup, while also toning down some of the spiciness of the sausage. Kale – We love the way the crisp flavor of fresh kale contrasts with the richness of the soup. Substitutions And Variations Here are some of our favorite substitution and variation ideas: Vary the Protein: While we love the flavor of Italian sausage in this soup, feel free to substitute it with ground turkey sausage or chicken sausage. Adjust Creaminess: For a richer soup, you can replace the half and half with heavy cream. Alternatively, you can use whole milk for a lighter option. Different Greens: Spinach makes a great substitute for kale in soups, and it would work well in this recipe too. Step-By-Step Recipe Instructions Cook and crumble the sausage in a large pot. Reserve a small amount of grease and cook the onions in it. Add the seasonings, potatoes, and chicken broth to the pot. Bring to a boil and then let it simmer. Stir in the half and half, kale, and the cooked sausage. Let the soup simmer for an additional 10-15 minutes. Garnish the soup with diced bacon and parmesan before serving. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our best prep-ahead strategies for this recipe: Prep the Ingredients: This soup comes together quite quickly, but you can make it even faster by prepping the ingredients in advance. You can remove the casings from the Italian sausage, chop the onion, clean and slice the potatoes, and chop the kale ahead of time. Store these prepped ingredients in the fridge until you’re ready to cook. Make it a Freezer Meal: Zuppa Tuscano also makes a great freezer meal. Simply cook the soup according to the recipe, let it cool completely, then store it in an airtight container for up to 2 months. Allow it to thaw overnight before reheating. This Zuppa Toscana is a mouthwatering replica of the one served at Olive Garden, except homemade is always better! What To Serve With Zuppa Toscana Bread You can’t go wrong with some Olive Garden Style Bread Sticks on the side. They’re the perfect way to round out the meal! This Easiest Garlic Cheese Bread is another great option that the kids will devour. We also love these Easy Dinner Rolls. For a crusty, chewy option, go for this easy French Bread recipe. Vegetables Add some extra greens to your meal by serving this soup alongside your favorite salad recipe. We personally love our Easy Chopped Greek Salad. This Warm Chorizo Spinach Salad is also incredible with Zuppa Toscana, and so is a Classic Caesar Salad. Some Easy Roasted Vegetables truly elevate this soup! Commonly Asked Questions What type of sausage is best for Zuppa Toscana? We recommend using ground Italian sausage with the casings removed for this recipe. You can choose sweet or spicy, depending on your preference. If you can’t find ground Italian sausage, you can also use Italian sausage links and simply remove the casings before cooking. How do I know when the potatoes are cooked? The potatoes are cooked when they are tender. You can test this by poking them with a fork. They should easily slide off the fork when they’re done. Be careful not to overcook them. How long does Zuppa Toscano keep? Zuppa Toscano will keep well in the refrigerator for up to 3 days. Be sure to store it in an airtight container to maintain its freshness. Print Zuppa Toscana (Olive Garden Copycat) This Zuppa Toscana is a mouthwatering replica of the one served at Olive Garden, except that homemade is always better! Fresh, hot, and makes a big pot that tastes delicious as leftovers. It will be a sure hit! Course Main, Soup, stewCuisine American ItalianMethod Stovetop Prep Time 5 minutes minutesCook Time 15 minutes minutesTotal Time 20 minutes minutes Servings 8 servings Calories 510kcal Author Amy Dong Ingredients1 lb ground Italian sausage casings removed12 slices bacon cooked and diced1 yellow onion chopped7 ½ cups chicken broth1 ½ lbs russet potatoes cleaned and sliced into thin pieces1 ½ tsp sugar½ tsp fennel seeds1 tsp garlic powder1 ½ tsp table salt plus more to taste if needed1 tsp freshly ground black pepper2 cups half and half2 cups kale leaves chopped, packed tightly parmesan cheese finely shredded, for serving InstructionsIn a large heavy pot or dutch oven, over medium-high heat, cook sausage and break up into pieces while cooking. Transfer sausage to a separate dish, but reserve 1-2 tsp of the grease in the pot. Add diced onions to pot and cook until onions are tender, about 5 minutes.Add chicken broth, potatoes, sugar, fennel seeds, garlic powder, salt, and pepper. Bring soup to a boil, and immediately reduce to medium-low. Stir in half and half, kale, and cooked sausage. Cover pot and simmer 10-15 minutes or just until potatoes are nicely tender. Add salt and pepper to taste, if needed.If desired, skim top to remove excess fat from soup. Ladle soup into bowls, garnished with diced bacon and parmesan. Video Notes Cook the bacon until it’s crispy and chop it into small pieces. This will give your Zuppa a delicious crunch and smoky flavor. Chop your onions finely so that they cook evenly and blend well into the soup. This also helps to avoid large chunks of onion in every spoon. Adding sugar may seem unusual, but it helps to balance the acidity of the tomatoes and the bitterness of the kale, giving your soup a more rounded flavor. This recipe is part of our Italian Recipe Collection. You can’t go wrong with some Olive Garden Style Bread Sticks on the side. They’re the perfect way to round out the meal!   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 510kcal | Carbohydrates: 23g | Protein: 18g | Fat: 39g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.04g | Cholesterol: 90mg | Sodium: 1937mg | Potassium: 771mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1907IU | Vitamin C: 23mg | Calcium: 145mg | Iron: 2mg More to Cook And Eat Baked Ravioli Casserole – This cheesy baked ravioli casserole is an entire meal-in-one. It’s a super easy ravioli bake that can be made in advance, for meal prep. Tuscan Tortellini – This one-skillet Tuscan Tortellini with Sausage and Spinach is perfect for busy weeknights. Healthier Chicken Alfredo – This Healthy Chicken Alfredo is the best way to enjoy your comfort food favorite without sacrificing flavor. Chicken Cacciatore – This Chicken Cacciatore has the perfect balance of Italian flavors your family will come running to. The chicken is juicy and tender, and perfect for meal prep. The post Zuppa Toscana (Olive Garden Copycat) appeared first on Chew Out Loud.

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Funny how the defenders of "democracy" behave when they do not like its results. Democratic Sen. Bob Casey of Pennsylvania, who narrowly lost his re-election bid to Republican Senator-elect Dave McCormick, has refused to concede the race. Moreover, according to one report, Casey has mounted a legal challenge. The Associated...