Linda explores food facts, folklore, and fabulous recipes one ingredient at a time.
A few weeks ago I wrote an article that featured a collection of 12 sweet scones, one for each month of the year, using traditional flavors and seasonal holiday foods. Several readers said that they would love to see a collection of savory recipes, too.
- January: Pepperoni pizza
- February: Bacon with maple glaze
- March: Irish cheddar cheese with scallions
- April: Wild garlic and cheese
- May: Spinach feta
- June: Garden veggie
- July: Savory olive cheese
- August: Sun-dried tomato and zucchini
- September: Apple and bacon cornmeal
- October: Easy pumpkin and Parmesan with thyme
- November: Peppered turkey scones
- December: Blue cheese, figs, and walnut
January: Pepperoni Pizza Scones
We begin with the month of January when, in the United States, we have one thing on our minds—the Super Bowl (although in 2020 it will actually fall in the month of February).
It's estimated that 12.5 million pizzas are ordered on Super Bowl Sunday. Forget about the door delivery. Don't worry about not having an 800-degree pizza oven. Get the same flavors and a lot less hassle with these pizza biscuits filled with pepperoni and cheese and flavored with garlic, Italian seasoning, and a pinch of red chili flakes. Store-bought or homemade pizza sauce for dipping is a must.
February: Bacon Scones With Maple Glaze
In the month of February, the calendar tells us that we are still in the dead of winter, but Mother Nature begins to gently stir, signaling a change of seasons. The sap in the maple trees of Vermont begins to flow, and the new sugaring season is begun.
Tammy creates the perfect combination of salty-sweet with these bacon scones with maple glaze. I don't know about you, but she had me at "bacon."
March: Irish Cheddar Cheese Scones With Scallions
St. Patrick's Day isn't all about green beer and corned beef. Eileen Gray is the creator of the blog Baking Sense—The Art & Science of Baking, and she shares with us these lovely buttermilk scones brimming with pockets of melty Irish cheese and fresh spring scallions.
This recipe makes 18-24 scones (depending upon size); that's certainly enough for leftovers. If you are fortunate to have brisket for your evening meal, save a slice or two and make a sandwich with one of these scones the next day.
April: Wild Garlic and Cheese Scones
One of the joys of springtime is foraging for fiddleheads, chives, and wild garlic ramps. Janice's passion is focussing on home cooking using fresh, seasonal ingredients. She follows the British seasons to cook with whatever Mother Nature is offering. In her blog, she shares lovely photographs and recipes from her kitchen. These wild garlic scones would go perfectly with a bowl of soup, don't you think?
Read More From Delishably
May: Spinach Feta Scones
In my little corner of the world, spinach is near the end of its season in the month of May (we can typically grow a second crop in late summer for harvest in autumn). This recipe is from a talented baker in Anchorage, Alaska. Her sister Mary baked these scones and shares photos of each step in the process to help you create perfectly shaped, golden, buttery spinach and feta scones.
These would be the perfect accompaniment to a leisurely brunch with eggs or as a side with lunchtime tomato soup.
Note that if you don't have heavy cream, half and half will work in a pinch.
June: Garden Veggie Scones
Heather shares all of her home-tested, tried and true recipes on her blog Sugar Dish Me. Her promise is easy stuff, no complicated ingredients, and recipes that are budget-friendly.
She delivers on all three of those promises with her garden veggie scones. They're buttery (and extra yummy with the addition of cream cheese) and studded with sweet onions, bell peppers, and spinach—all of the goodies available at your Farmers' Markets in June.
July: Savory Olive Cheese Scones
When my older daughter graduated from high school we embarked on our first tour of Europe. We visited England, spent a few days in France, and then swung through Italy to spend time with my sister.
That trip was the first time I had ever seen real, live olive trees. Their gnarled trunks and heavily fruited hanging branches were fascinating to me. I wondered what world events had occurred in their lifetimes—what storms and famines had they endured, what wars and triumphs had they witnessed?
It was a lovely, memorable trip and so in July I often think back to that journey, the people we saw, the places we stayed, and the foods we ate—including lots of briny plump olives.
However, you don't need memories of a trip to Italy to enjoy this bread. July is the time for mid-summer neighborhood gatherings, backyard barbecues, celebrations for graduates and, of course, 4th of July festivities. I'm envisioning a big tossed green salad, an assorted platter of cold cuts and cheeses. These olive scones would be the perfect item to round out the meal.
August: Sun-Dried Tomato and Zucchini Scones
"If, in the month of August, sacks of zucchini do not seruptitiously appear on your porch overnight, you have no friends."
That's my story and I'm sticking with it. Seriously, the growing of zucchini should never be an individual effort. It should be a group decision because, like small children, the raising of zucchini impacts an entire village.
In the past, I have written entire articles on how to use up "too much zucchini." Here is one more idea to add to the mix.
Mavis Butterfield lives in my backyard. Well, not actually but she's pretty darned close. She's a frequent guest on a daily Seattle television news/talk/lifestyle show. She grows her own food (tons of food) and shares money-saving tips, gardening how-tos, crafts ideas, and recipes, like this one for sun-dried tomato and zucchini scones. They're light and fluffy, with a soft crumb. The zucchini makes them moist and the sun-dried tomatoes add flavor and color. I'm certain that even your pickiest "I-won't-eat-zucchini" family member will love these.
September: Apple and Bacon Cornmeal Scones
September is the month of a new season, the start of autumn. It's the start of a new school year, and it's the time of harvest. That's why I chose an apple scone as the featured bread treat.
Caroline is originally from Scotland but now makes her home in Cambridge, Massachusetts. She believes in home-cooking and starting from scratch, but she's also realistic about how much time is available each day for cooking and baking and planning. Her recipes are straightforward and easy to follow and goodness sakes, don't these cornmeal scones look wonderful?
Made in the British tradition they are buttery and soft. Fresh apple makes them supremely moist and the bacon adds a smoky-salty pop of flavor and crunch. The dough is soft and so won't form nice neat circles. Don't worry about it; these rustic apple-bacon-cornmeal scones are so tasty you won't mind if they don't win a beauty contest.
October: Easy Pumpkin and Parmesan Scones With Thyme
October is, of course, for pumpkin but I wanted to veer away from the traditional pumpkin streusel, pumpkin chocolate chip, or pumpkin maple bread. I knew that I could depend upon the blog Drizzle and Drip, by Sam Linsell, for something unique, and Sam did not disappoint. She lives in South Africa and so admittedly is not on the pumpkin-orange-everything bandwagon. Halloween is a relatively new concept in her corner of the globe and in the southern hemisphere they are moving toward summer, not winter.
Nevertheless, she came through for her northern hemisphere fans and developed these pumpkin (or butternut squash) scones seasoned with black pepper and thyme, flavored with fresh Parmesan, and topped with crunchy sunflower or pumpkin seeds. And for one more savory note--she prepares a whipped goat cheese spread in place of sweetened cream cheese frosting.
My only problem with this recipe for pumpkin and Parmesan scones was in deciding which photograph to use. Sam is a professional food stylist and photographer as you can see from the above photo. She had so many beautiful stylings of this bread; it was difficult to select just one!
November: Peppered Turkey Scones
In November we set aside one day to pause and give thanks for all of our blessings, the bounty of the earth, and the joy of discovering new ways in which to use turkey leftovers.
These fluffy little scones studded with cooked diced turkey meat certainly fit the bill. I would use some dried sage (about a teaspoon, a bit more if you're feeling bold) and I'd also stir in a few dried cranberries.
December: Blue Cheese, Figs, and Walnuts
Oh, bring us some figgy pudding,
Oh, bring us some figgy pudding,
Oh, bring us some figgy pudding,
And bring it right here.
Figgy pudding really doesn't contain figs (nor is it a pudding in the American sense of the word). Nevertheless, in December many of us buy sacks of nutmeats in the shell and dried fruits for traditional English fruitcake, German stollen, or Italian panettone. It's tradition, and it feels like Christmas.
That's why our December scone is studded with dried figs and walnuts. And the perfect savory foil for figs is Danish blue cheese—absolutely a marriage made in Heaven.
© 2019 Linda Lum