In case you haven’t caught onto me yet, I am a big sweet-savory girl. When I have something sweet, I need something savory to balance it out, and vice versa. And when something is both sweet and savory, well, I just eat more of it. It’s a way of life.
So after a few too many rounds of scooting these sweet cookies into my mouth, I decided it was time to tip the scales in favor of savory. Also, I just kind of wanted a biscuit. Enter these scones.
I call them scones simply because of their shape, but really, if you cut this dough with a biscuit cutter (which is totally cool and socially appropriate) it magically becomes a biscuit. It’s a little denser and fluffier than a normal biscuit, thanks in part to the addition of soft ricotta, but it still renders those buttery flakes and layers. The green onions give it some savory kick; the sea salt and smoked paprika on top help it along, too. It’s crumbly and yet not dry in all the ways a good scone should be (notice how I’m really trying hard not to say the word that starts with ‘m’ and ends with ‘oist’) and it makes an excellent companion for a hot cup of joe or tea — or hot chocolate, if you suddenly find yourself needing a little sweetness again.