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Peppered Turkey Scones (Guest Post)

July 18, 2013

Peppered Turkey SconesPin it!

Once upon a time, I wasn’t much of a cook. I mean, I knew how to make a few recipes that were childhood favorites like sweet cinnamon rice or potato soup, but everything else either came out of a box or was bought on the go. Then came a marriage in which I was expected to be the perfect little Mexican wife, and I tried to make all of the traditional foods, but they were never as good as the suegra’s dishes. Then came the divorce and even though that was one of the best decisions I’ve ever made, the fact that I had to cook for one was something I couldn’t handle; I didn’t take care of myself as well as I should have.

I skipped breakfast and sometimes forgot to eat lunch. Dinner was a simple protein-packed chicken taco. I lived off chicken and tortillas. Even though my eating habits have changed drastically since the first year of my divorce, I still sometimes crave simple chicken in a tortilla (with Tapatío!).

Peppered Turkey Scones

In that first year, when I was in the habit of forgetting to eat, I suffered some weird symptoms, yet somehow despite all of that, was awarded a promotion at work. Even though I was happy for the first time in many years, I realized that I needed to take better care of myself, so I started making breakfast every day.

Making Peppered Turkey Scones with cheese and scallions

I hated eggs but I knew eating bagels for breakfast every morning was not very healthy (this was before I became a novice baker). In fact, bread, or any other carb in the morning does nothing for me. If I have carbs for breakfast at 8am, by 10am I’m ravenous. Couple that with the fact that my commute to work was 15 miles by bicycle (one way)… I needed protein, so I started making eggs. I would scramble them, drench them with hot sauce, and eat them in a tortilla. I made it a point to always have eggs for breakfast, and eventually grew to like them.

Peppered Turkey Scones

Now I’m quite good at making breakfasts. I don’t think it’s my favorite meal of the day (I am NOT a morning person) but many of my favorite dishes to cook happen to be breakfast foods.

Peppered Turkey Scones for breakfast

Usually, upon waking up in the morning, Allison is immediately hungry, but the first word out of my mouth is “coffee” and it’s the only word I can mutter until I’ve had at least half a cup. Luckily the act of simply assembling breakfast ingredients is almost as much of a pick-me-up as the first sip of coffee. (Almost.)

Peppered Turkey Scones: fluffy as biscuits

Eggs are still practically a necessity for breakfast, and now I love them. Every weekend I make huevos rancheros, or eggs on chilaquiles. Before work I have spinach goat cheese omelettes or simple fried eggs with chicken sausage.

Making Peppered Turkey Scones with cheese and scallions

Since I’m not a morning person I sometimes have to plan ahead. When I first started taking care of myself after becoming single again, I would spend every Sunday making dinners, like soups or stews, that I would keep in the fridge for easy lunches all week. I still do that sometimes, except now I’m lucky enough to have Allison to share my refrigerated meals with.

Peppered Turkey Scones with cheese and scallionsPin it!

I created this recipe when I wanted to have something that I could make on a weekend that would be suitable for breakfasts during the week. My bagels keep well in the fridge and freezer, but this scone recipe is simpler and very quick. Even though it’s like having bread for breakfast, the scones have enough protein to keep me satisfied until lunch.

Making Peppered Turkey Scones with cheese and scallions

When I started brainstorming this recipe I was looking in the King Arthur Flour cookbook for scone recipes, but the recipe that follows is not really adapted from KAF. The only similarities here to any recipe in the book are the amounts of flour and baking powder called for.

Making Peppered Turkey Scones with cheese and scallions

I’ve made this recipe four or five times so far; it’s something I keep coming back to whenever I want to treat myself to a week of waking up 20 minutes later every morning while still getting to work on time.

Peppered Turkey Scones with cheese and scallions

Peppered Turkey Scones with cheese and scallionsPin it!

Print this recipe. (PDF)

RECIPE:

Peppered Turkey Scones

Ingredients:
~ 3 cups all-purpose flour
~ 2 tsp. baking powder
~ ½ tsp. baking soda
~ 1 tsp. salt
~ 8 oz. (1 stick) cold butter, chopped
~ 8 oz. peppered sliced turkey, diced
~ 2 cups (6 oz.) shredded cheese
~ 1 large egg, beaten
~ ½ cup Greek yogurt
~ 1 cup almond milk (or milk)
~ 2 to 3 scallions, finely chopped
~ black pepper to taste

How to make it:

1. Pre-heat the oven to 400 degrees. In a large bowl, combine all dry ingredients. With a pastry blender, cut the butter into the flour mixture until the butter pieces are about the size of peas.

Making Peppered Turkey SconesMaking Peppered Turkey Scones

2. In a medium bowl, mix together the egg, yogurt, and milk. Add the wet ingredients to the flour mixture in the large bowl. Stir in the diced turkey, cheese, and scallions, and season with fresh ground pepper. Mix well with a rubber spatula until all ingredients are combined, leaving no dry flour.

3. Lightly dust a clean counter top with flour and transfer the dough to the counter. Shape into a flat circle about 1½ inches thick. Using a dough scraper, slice into 8 to 10 triangular scones. (For a more uniform looking scone, you can use a large circular cookie cutter. I like triangles, even if they’re messy triangles.)

Making Peppered Turkey Scones with cheese and scallionsMaking Peppered Turkey Scones with cheese and scallions

4. Transfer the scones to parchment-lined baking sheets, placed 1 to 2 inches away from each other. Bake for 20 minutes or until golden. Let cool for 10-15 minutes before serving.

Making Peppered Turkey Scones with cheese and scallions

(Since this is a wet dough, meaning the ingredients are moist, if you are like Allison and me and cannot wait 10-15 minutes to eat these scones, you will notice that the dough may look underdone when you break one open. It really is done; you can blame the moistness on the turkey and cheese. After 10-15 minutes, they’ll be more solid.)

These scones keep well in an airtight container in the fridge for a week. (I would assume that they freeze well, too, but they’ve never lasted long enough for us to want to freeze them.) They are best served warm; I like to microwave leftover scones for 45 seconds.

Print this recipe! (PDF)

Peppered Turkey Scones with cheese and scallionsPin it!

Peppered Turkey Scones with cheese and scallionsPin it!

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Mediterranean Frittata Eggs Benedict with Greek Yogurt Hollandaise Sauce Spinach Cheese Mini Quiches Maple Cinnamon Bagels
24 Comments leave one →
  1. July 18, 2013 7:49 am

    So fluffy, savory and delicious.

  2. July 18, 2013 8:14 am

    a savory scone: how genius!

    i think it’s absolutely commendable that you not only bike to/from work everyday, but that you stuck it out with the cooking AND that despite not liking eggs you understood the importance of eating and taking care of yourself and why you needed the eggs etc.

    great post, thanks so much for sharing.

    • July 18, 2013 8:27 am

      Thank you! I knew about the idea of savory scones, even saw some recipes in Bouchon (they contained pork and Allison doesn’t eat pork), but I never had one. Even though I have a sweet tooth, sweets for breakfast while I’m having sugar in my coffee is just a little too much sweet for me. I’m weird and these scones work out nicely for me.

      Yeah, I don’t miss biking in L.A. but sometimes I miss the 15 mile commute. I live 2 miles away from work now and I crave more activity. But yes, the side effects of starving myself while being more active were pretty scary. Scary enough that I never skip breakfast now.

  3. July 18, 2013 8:52 am

    These look lovely – the before and after shots are great, and I’d never have thought of putting TURKEY into scones. I’ve done ham and bacon and stuff, but turkey’s a new one for me. What a great change :)

    • July 18, 2013 9:02 am

      mmmm bacon scones….

      I eat bacon, but Allison does not.

      • July 18, 2013 10:17 am

        Aah, I see. So it’s turkey all the way?!

      • July 18, 2013 11:00 am

        Yes, but I do eat bacon when we go out, but I don’t cook red meat at home when Allison is here. I’m pretty sure I still have some steak in the freezer from the last time she was out of town.

        So yes, turkey all the way.

  4. July 18, 2013 9:17 am

    They look so delicious!I bookmark it and I’m gonna make it!What about prosciutto scones? I used to be like you,when I was working..I was skipping breakfast,and my lunch was a tiny portion!Noteworthy,I was a cook and I neglected myself!How weird is that..!!! :P

    • July 18, 2013 10:04 am

      I love prosciutto, but Allison doesn’t eat pork. c’est la vie

  5. July 18, 2013 9:29 am

    I sort of love y’all : ) Not in a creepy internet way! I swear!
    Breakfast has become problematic. I’ll have to try these.

    • July 18, 2013 10:05 am

      Aw! Thanks. That whole time of day is problematic for me.

  6. July 18, 2013 1:38 pm

    Peppered turkey is a new one for me but this looks so good!
    Great guest post :D

    Cheers
    Choc Chip Uru

    P.S I will not be commenting for 4 weeks due to exams – see you afterwards :)

  7. July 19, 2013 3:06 pm

    Your scone recipe looks wonderful. I love the idea of adding peppered bacon!

  8. July 19, 2013 9:00 pm

    Fantastic, Baking is the best. We just finished building a wood fired brick oven, Scones might be a good way to christen it.

    • July 22, 2013 11:07 am

      Color me jealous!!! I want a wood fired brick oven!

  9. July 24, 2013 1:04 pm

    I’m with you! “Coffeecoffeecoffee, I’m brokened” is all my brain says when I wake up. These, however, could totally turn me into a morning person!

  10. July 25, 2013 9:52 am

    A great, savory scone! Never though to put meat in a scone, but it looks very filling!

  11. August 7, 2013 10:45 pm

    Wow Paula! Wow this recipe shouts “perfect” at me! Looks so amazingly delicious! Thanks for sharing I will try the recipe soon!

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