Savory oat, leek, and pecorino scones

January  7, 2013
0 Ratings
  • Makes 16
Author Notes

These scones were a happy accident. My eldest son had a performance at school, which was to be followed by a potluck breakfast. As often — or always — happens, at first I wasn’t sure what to bring, then decided I’d pick up something easy like juice since my husband was in London and I alone with the children all week; later I realized too many parents were already planning to bring juice. So for once, just this once, I wouldn’t bring anything. It’s OK to do that once. Of course the night before, filled with guilt, I felt I absolutely had to bake something, and must make do with whatever was in the house.

So these scones happened. I tasted one just a few minutes out of the oven, with butter melting from the warmth. It was so good. And better still with a little citrus jam.
I would insist that these scones, which are very quick to prepare, should be made just before breakfast (or brunch) and eaten immediately, warm, or, if later, toasted. —nettleandquince

What You'll Need
  • 1 1/2 cups butter
  • 3 cups flour
  • 1 cup rolled oats
  • 6 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons za'atar or finely chopped fresh thyme
  • 1 cup milk
  • 2 eggs
  • 1 cup coarsely grated pecorino
  • 1 long or 2 small leeks
  • Zest from 1 lemon
  1. Preheat oven to 375°F. Line a baking sheet with parchment and butter generously.
  2. In a small saucepan, melt the butter over low heat. Set aside.
  3. In a large bowl, mix together the flour, oats, baking powder, salt, and za’atar (fresh thyme).
  4. In a medium bowl, whisk the eggs and add the milk and melted butter. Combine this with the oat/flour mixture until all the flour is absorbed.
  5. To clean the leek remove the coarse outer leaves, rinse thoroughly under running water, opening up the inner leaves slightly to make sure no sand remains. Slice the leek very thinly.
  6. Add the leek, ground pecorino, and lemon zest to the dough. Stir to combine well.
  7. With a large soup spoon, scoop out balls of dough and place them on the baking sheet.
  8. Bake for 22 minutes. The outside should be starting to turn golden and feel slightly resistant to the touch but not firm (it will become harder as it cools).
  9. Serve quickly, while still warm, with delicious butter and orange marmalade…(These scones are really very delicious when warm, so they should be eaten immediately, or toasted or reheated in the oven later.)
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  • Ida-Maria Skavhaug
    Ida-Maria Skavhaug
  • em-i-lis
  • nettleandquince
  • tinhousecook

7 Reviews

Ida-Maria S. November 22, 2015
I'm making these today - very excited. Thought I'd mention that the salt mentioned in the procedure is not included in the ingredient list. How much do you put in - one tsp?
nettleandquince November 24, 2015
Oh yes, thank you for pointing out the oversight. I just use 1/2 tsp salt as the pecorino is quite salty. Hope you enjoy them!
Ida-Maria S. November 24, 2015
They were lovely!! :-) will be making them again!
tinhousecook January 13, 2013
I just made these as a before-dinner appetizer and am eating them right now straight out of the oven. Wow. They are amazing! They melt in your mouth just as a scone should and are packed with flavor. Thanks for sharing!
nettleandquince January 14, 2013
Thank you so much for your comment. It seems they turned out perfectly, I am thrilled!
em-i-lis January 7, 2013
These sound lovely and delicious!
nettleandquince January 8, 2013
Thank you, Emily!