SAGE BUTTER SCONES

Upgrade your bread basket with these stunning, seriously savory scones from Jessie Sheenan: for Thanskgiving to New Year's, and beyond.

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Hi friends,

Earlier this week, I brought you

Jessie Sheehan

’s herby melted butter biscuits, which hit the mark for her baking motto: Easy Peasy. But what if, say, you want to up the ante? You have a MIL or new batch of friends you want to impress. Enter sage scones.

I know, we all think scones are for breakfast. Or that they should be sweet. Scones are, in a word, crumbly. And delicious. And, in this case, savory perfection. They’re fun to make because you can shape them how you like them—rounds (if you don’t mind rolling and re-rolling scraps), squares (easy peasy!), or patted into a disk and cut into triangles, which I find both the most satisfying to make but also to eat.

Jessie concurs. Look at these golden beauties! Who wouldn’t be proud to bring them to the feast? Or cool them and pack them in a tin as a housewarming gift, packed up in a basket loaded with red wine and soft cheeses?

I see lots of uses for these scones from now until New Year's: Christmas dinner, New Year’s Eve cocktails, or the first-day-of-a-New-Year brunch, served with scrambled eggs (or deviled eggs), smoked salmon, and a bloody mary. These live up to Jessie’s promise from her new book Salty, Cheesy, Herby, Crispy Snackable Bakes: 100 Easy Peasy Savory Recipes for 24/7 Deliciousness.

The recipe—for paid subscribers—is below. Thank you, Jessie, for the double share this week. Our Thanksgiving tables will be better for it.

xx

Sarah

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SAGE BUTTER SCONES

Excerpted from Salty Cheesy Herby Crispy Snackable Bakes by Jessie Sheehan