A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Savory Salami Apricot Scones
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- #114940
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
10 tablespoons cold unsalted butter, cubed
2 eggs, lightly beaten
3/4 cup buttermilk
6 ounces salami, chopped into 1/4 inch pieces
1 cup chopped dried apricots
3 tablespoons fresh chives, finely chopped
8 ounces Cheddar cheese, grated on small side of box grater
directions
Combine flour, baking powder, salt and butter in a food processor. Process for 45 seconds. Pour into large bowl and stir in salami, apricots and chives.
Add beaten eggs and buttermilk. Stir with wooden spoon until it forms a sticky (but not too sticky) dough.
On a parchment or silicone lined cookie sheet, take about a 1/3 cup worth of dough and free form it on the cookie sheet. Make each scone no thicker than 1 1/2 inches at its thickest point.
Top each with about a tablespoon of grated cheddar cheese and bake at 350 degrees F for 17-19 minutes depending on the thickness, turning cookie sheet half way through.
cook's notes
I had scones with salami in them and liked it right away. My problem with scones has always been that they are too dry. I think with this recipe I have finally hit pay dirt.
The dry apricots give it a bridge between the savory and sweet and you will find that these are good for any time of the day.
added by
UltimateCook
nutrition data
224 calories, 13 grams fat, 19 grams carbohydrates, 8 grams protein per serving.
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