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Porcini savoury scones with mushroom gravy

Just like American-style breakfast biscuits.
8
25M
25M
50M

This spin on savoury scones is similar to American-style breakfast biscuits and uses ground dried porcini mushrooms to add an extra depth of flavour. Paired with a full-bodied gravy and served with a fried egg, it’s a moreish meal!

Ingredients

Mushroom Gravy

Method

1.

Preheat oven to 200°C fan-forced (220°C conventional). Line an oven tray with baking paper.

2.

In a spice grinder or small food processor, grind or pulse porcini into a fine powder. In a large bowl, stir flour, porcini powder, baking powder, sugar and salt. Rub butter into flour mixture using fingertips until mixture resembles coarse breadcrumbs.
Add milk. Stir with a knife until dry ingredients just come together.

3.

Gently gather dough into a ball, turn out onto a lightly floured surface. Gently knead 5-6 times. Pat or roll dough to 1.5cm thick. Using a lightly floured 6cm round cutter, cut out 8 rounds (gather scraps, knead once or twice and re-roll). Transfer rounds to prepared tray, spaced 2.5cm apart. Bake for 12-15 minutes or until golden brown. Cool completely on trays.

4.

Meanwhile, for Mushroom gravy, in a large frying pan melt butter on medium heat. Add onion and garlic, and cook for 5 minutes, stirring occasionally or until onion is tender. Add mushrooms, increase heat to high and cook for 8-10 minutes, stirring occasionally, until liquid evaporates and mushrooms begin to brown.

5.

Add wine (be careful, as mixture may spit). Reduce heat to medium, cook  for 2 minutes or until almost all liquid has evaporated. Stir in flour to coat mushrooms. Add milk and cook, stirring, for 3-4 minutes until thickened and bubbly. Remove from heat, stir in parmesan and season.

6.

Cut scones in half, top with gravy, serve with fried eggs and chives.

After more vegetarian dishes? Try these:

Caramelised carrot, feta and rice pie

Herb and cheese bear claws with carrot and sultana salad

Broad bean, lemon and mint bruschetta

You might also enjoy making this kinda-creamy mushroom soup

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