12 Savory Scone Recipes (One for Each Month of the Year)

Updated on October 2, 2019
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Exploring food facts, folklore, and fabulous recipes, one ingredient at a time.

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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: Turkey, thyme, and Swiss
  • December: Blue cheese, figs, and walnut

Recipes

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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.

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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."

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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.

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April: Wild Garlic and Cheese Scones

One of the joys of springtime is foraging for fiddleheads, chives, and wild garlic ramps. Kym'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 On the Plate, she shares lovely photographs and recipes from her Bristol kitchen. These wild garlic scones would go perfectly with a bowl of soup, don't you think?

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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.

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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.

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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.

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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.

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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.

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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!

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November: Turkey, Thyme, and Swiss 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.

Theses fluffy little scones studded with cooked diced turkey meat certainly fit the bill. In place of thyme, 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.

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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.

Questions & Answers

    © 2019 Linda Lum

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      • Carb Diva profile imageAUTHOR

        Linda Lum 

        6 weeks ago from Washington State, USA

        Hahaha. This isn't a permanent "thing" Sha, just hitting the reset button. And, I haven't totally eliminated carbs, just not eating as much. In my heart of hearts, I'll always be the Carb Diva (I'm planning a spaghetti fest in Heaven).

      • bravewarrior profile image

        Shauna L Bowling 

        6 weeks ago from Central Florida

        OMG these look so good! I'm leaning towards the spinach and feta scones. The photography is so wonderful; I feel as if I could reach right into the monitor and and pull one of those deliciously creamy scones out and enjoy them with the scrambled eggs I'm having for lunch.

        Linda, I was thinking the other day. Now that you've cut carbs out of your diet, will you be choosing an alternate pen name?

      • Carb Diva profile imageAUTHOR

        Linda Lum 

        6 weeks ago from Washington State, USA

        Oh Bill, you old silly. I hope you kept reading. How about apple and bacon? Turkey in November? Stay warm my friend. It's God telling you to keep writing.

      • billybuc profile image

        Bill Holland 

        6 weeks ago from Olympia, WA

        You had me until April! lol I was with you all the way until veggies and feta entered the picture. :) Still, you are a creative one for sure, so kudos for that, my friend.

        Brrr....33 here this morning. Color me chilly!

      • Carb Diva profile imageAUTHOR

        Linda Lum 

        6 weeks ago from Washington State, USA

        Thank you Flourish. I'm depending on all of you to let me know how good these taste (I'm still on a diet)

      • FlourishAnyway profile image

        FlourishAnyway 

        6 weeks ago from USA

        What a delightful variety of choices. I can tell this will be popular!

      • Ericdierker profile image

        Eric Dierker 

        6 weeks ago from Spring Valley, CA. U.S.A.

        Linda I picked up the phone today. The other end asked If I was OK. I told them hell no. I am ugly, mean and ornery as a bad patch of brambles. But then we talked about dogs. He was a telemarketer I think. I never did hear what he wanted to sell. But this house of Dierker sells one commodity -- love. And scones seem like giving love to others-

      • Carb Diva profile imageAUTHOR

        Linda Lum 

        6 weeks ago from Washington State, USA

        Eric, I guess it all depends on if you use the "American" pronunciation, or "British." American scone rhymes with cone and English scone sounds like sconce, so there you go.

        I'm glad you like these. I'll be whipping a batch of one of them soon. Brrr, it's cold and time to make (more) soup. Can't have soup without bread (I think it's one of the Commandments, isn't it?).

      • Ericdierker profile image

        Eric Dierker 

        6 weeks ago from Spring Valley, CA. U.S.A.

        Well knock me down and slap me silly. Scones and me are now best buddies Willy nilly.

        How fun are these?! I can do scones. For some funky reason I thought they were a type of Ice Cream cone or them thar lights in the hallway. Fluffy, buttery buttermilky is good on me.

        Thanks to you my Diva of delight.

      • Carb Diva profile imageAUTHOR

        Linda Lum 

        6 weeks ago from Washington State, USA

        Thank you, Pamela. Now that we are in "soup weather" in my corner of the world, I'll be giving this article a workout.

      • Pamela99 profile image

        Pamela Oglesby 

        6 weeks ago from Sunny Florida

        Each scone looks delicious. I would never have thought of some of these delightful combinations of ingeedients, Like you, I got hooked on bacon. I know I would love Febuary. Great job of presenting a delicious variety of choices.

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