Bread easily bests all other foods as the ultimate comfort nosh. Not just any bread, however. Something hearty, grain-filled, and homemade if possible. Warm, no matter what.
Cold January days welcome the warmth of the oven. Coming in from outside, a home that smells like fresh-baked goods always comforts. Plus, there’s no better accompaniment for soup and stew season.
Quick breads, unlike most of their yeasted counterparts, are just that—quick. Think banana bread or Irish soda bread. Individual loaves, such as biscuits and scones, can be ready for the table in under an hour.
We’ve enjoyed plenty of sweet scones, usually triangular and topped with a powdered sugar glaze. Savory scones go just as well with a cup of tea or alongside a cup of soup or a plate of pot roast.
Friends in Kaikoura, New Zealand, served round-shaped savory scones, crusty on the outside, soft on the inside, after a chilly morning spent foraging along the coast for herbs and wild chard. Fiona made us an herbal tea from the freshly picked wild fennel, pineapple weed, rosemary, and calendula. Some of us dunked the cheese-and-bacon scone into the tea. The rest of us slathered on local butter and grew quiet with enjoyment.
At home, we swap some of the all-purpose flour for whole wheat for its nutty flavor and hearty chew. Bits of ham or fully cooked sausage can stand in for the bacon. A little fresh sage adds a wintery herbal aroma.
Cheese options include the buttery Gruyere from Switzerland, domestic Swiss cheese, cheddar cheese, and provolone. Smoked Gouda also tastes good here for a smoky scone, perfect with a bowl of stew. Pre-shredded cheese works but contains anti-caking agents. Instead, shred cheese yourself on the large holes of a four-sided grater.
Brew a pot of herbal tea when the scones have cooled to a warm temperature. A soft butter swirled with peppery arugula tastes great smeared over a split scone.
