Saverne Scones



Saverne Scones


  • 1 ¼ cup heavy cream
  • 1 large egg
  • 2 ¾ cup all-purpose flour
  • 1 TBS + 2 tsp baking powder
  • 2 tsp kosher salt
  • 2 TBS sugar
  • ½ cup unsalted butter, cold, cut into ½ inch pieces
  • 1 cup Saverne French Dill Sauerkraut drained
  • 4oz cream cheese, cold, cut into ½ inch pieces
  • 2 TBS chopped fresh dill
  • Flaky sea salt for sprinkling tops


  • Preheat oven to 425, line baking sheet with parchment paper.
  • In a small bowl, gently whisk egg and 1 cup of cream
  • In large bowl combine flour, baking powder, salt and sugar add butter and work quickly to break up butter with pastry blender until butter is the size of peas.
  • Add sauerkraut, cream cheese and dill, and toss to coat in flour mixture and distribute evenly
  • Pour cream mixture into the dry ingredients and use a rubber spatula to mix until you no longer see pools of liquid.
  • Once mixed, using your hands, mix the dough until all the flour is absorbed and it is a cohesive mass (use large kneading folds to ensure best incorporation)
  • Turn the dough out onto a lightly floured surface, form into an 8inch circle and cut into 8 pieces.
  • Transfer scones to parchment lined baking sheet, leaving 2 inches space between scones.  Brush with remaining cream and sprinkle with flakey salt.
  • Bake for 18-25 minutes, until scones are evenly brown and doubled in size, serve warm with butter!

To freeze

  • Once cut, place on parchment lined baking sheet and freeze for 4 hours then place in plastic bag or wrap individually with plastic wrap.
  • To bake, preheat oven to 400, and bake for 25-35 minutes