"I could eat these scones for breakfast, lunch and dinner," Mr. Savory announced, after I served them the first evening for dinner. "They are right up my alley. Savory."
Using graham flour, these Blue Cheese and Onion Scones were included in the wheat chapter of Good to the Grain. I wasn't entirely sure what defines graham flour, but I learned that the bran and germ are ground coarsely and separately, and then combined, as opposed to being milled together as they would for whole wheat flour. You can apparently cobble together your own graham flour from all-purpose flour, wheat bran and wheat germ, as described in the link above.
I will tell you that these scones were worth the wait for the graham flour. They were also worth the time involved to caramelize two pounds of onions. Boyce has you make double the amount of onion jam you will need so you have extra. We baked what was left with some salmon last night for dinner.
I will take responsibility for whatever the results may be of two grown ups eating sixteen scones between them in three days. The fact that Mr. Savory did indeed eat these for breakfast, mid-afternoon snack and dinner, helped considerably. I could only be counted on for lunch and dinner.
The caramelized onions and honey provide some sweetness, but these scones are definitely a savory pastry. The blue cheese is evident, but not overwhelming.
The graham flour contributes a graininess to the texture, but despite their appearance, they are soft, not dry or crumbly like scones can be.
We ate these with a roasted vegetable salad I concocted of portabello mushrooms, butternut squash, and beets, atop thinly sliced red cabbage.
I don't feel comfortable sharing the scone recipe here, since I made no changes. Like with the Sweet Potato Muffins, each ingredient and technique used seemed so carefully thought through, that it was relaxing to mindfully follow Boyce's process and enjoy her vision.