{Miniature Savoury Fall Cream Scones and Wood Oven Pizzas at Famoso}

The cold winter is finally upon us here in Calgary, sub -20C temperatures and wind chills of almost -30C makes me want to want to just curl up in my cozy robe and bake up a storm in my kitchen..I love this cream scone recipe I discovered awhile ago, it can be adapted to be sweet or savoury and makes a beautiful tender biscuit…

In this batch I used ingredients I had in my fridge: salty and creamy feta cheese, leftover chunks of oven roasted butternut squash, chiffonade of fresh fragrant basil, tendrils of sundried tomatoe preserved in oil and a sprinkling of herbs de provence.

Feel free to try your own spin on the flavours. They also freeze well too which means you can enjoy these anytime, just defrost on the counter at room temperature – they can also be reheated in the oven or if you’re lazy like me, in the microwave for about 15 seconds.

I’ve been enjoying these in the morning with a smear of tomato confit I brought back from Paris or warmed slightly and drizzled lightly with some local wildflower honey and a small pat of butter. We had these alongside some steaming bowls of chili which was delightful too..

Savoury Fall Cream Scones (my sweet version is here)

  • 2 cups of organic whole wheat pastry flour (you can use all-purpose flour)
  • 1 tbsp aluminum free baking powder
  • 2 tbsp organic cane sugar
  • 1/2 tsp salt
  • 4 Tbsp cold unsalted butter, cut into cubes
  • 3/4 cup heavy cream
  • 1 egg slightly beaten
  • 1/4 cup of thinly sliced sundried tomatoe (mine was preserved in oil)
  • 1/2 cup of small chunks of roasted butternut squash (you can use pumpkin or any other squash)
  • 1/2 cup of crumbled feta cheese
  • handful of chiffonade basil
  • 1 tbsp herbs de provence

Preheat oven to 400 degrees. Place the flour, sugar, salt, baking powder, and butter into a bowl.Mix together using a pastry blender or your fingers until the mixture resembles course meal. Transfer everything to a large bowl. Stir in heavy cream and egg, mixing the dough by hand until it forms into an uniformed and slightly moistened dough. Add in the rest of the ingredients. Roll dough onto a floured surface, grab enough dough to fit into your hand about the size of a baseball and gently roll it in a ball.

Flatten the ball and until your disk is approx. 3/4″ in height. Press down the outside of the dough circle so the center is slightly taller. Cut each circle in quarters. You should have enough dough to make 4 circles and 16 scones. Brush the tops with cream. Bake on silpat lined cookie sheet (or parchment paper). Bake for 15 minutes until the bottoms are golden brown. Remove scones from baking sheet and cool on a wire rack.

Other weekend happenings..Me and the boy took my brothers out on Saturday for a couple of games of bowling and dinner for their birthdays (they’re both November boys) to Famoso Neapolitan Pizzaria in Mission for some wood oven pizza..

I ordered a glass of Sauvignon Blanc and one of the Top Chef Winner Deb Pirker designed pies, the Ricotta Spinaci ($13.50)Fresh mozzarella, thin slices of oven-roasted rosemary potato, spinach, ricotta cheese and fresh basil.

Verdict? I thought the ingredients went great together, however I felt like the pie was missing something as it was quite bland.. maybe some thin slices of proscuitto? The crust was fantastic as usual though..

Other pies on the table included this New World Spicy Thai ($14.50) – Spicy peanut sauce, roasted chicken, fresh mozzarella, and smoked mozza. Baked, then topped with matchstick carrots, bean sprouts, cilantro and crushed peanuts.

A little messy to eat but I loved the mix of crunchy matchstick peanuts, carrots and bean sprouts and the soft chewy dough. This pizza definitely had a bit of a spicy kick to it, I loved the asian twist…

This one was a classic Pepperoni and Roasted Mushrooms ($13.50) – Campania tomato sauce, fresh mozzarella, pepperoni and mushrooms.

The boy had Cappricciosa ($14.50) – Fresh mozzarella, fresh basil, olives, mushrooms, artichoke hearts and Italian ham.

This one was probably my favourite of the night.

Not even one slice was leftover by the end…another great pizza night at Famoso 🙂 Check out my first visit to Famoso here.

4 Responses to “{Miniature Savoury Fall Cream Scones and Wood Oven Pizzas at Famoso}”
  1. Babygirl says:

    Those scones look great and the pizza… VERY nice. I’m so hungry now lol

Check out what others are saying...
  1. […] confit – the perfect condiment on a homemade mini savoury fall scones split in half and warmed slightly in the toaster […]

  2. […] No more store-bought scones for me.. Recipe adapted from here […]

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