Growing up, I was a disciple of Stove Top Stuffing. You know, that mix of tiny stale bread cubes, desiccated herbs, and possibly wood shavings that came in a bright red box. Just add water! And poof, there you have it… the best thing on the Thanksgiving table.

As I got older and became more adept in the kitchen, I tossed the box aside and began making my stuffing from scratch. Over the years, I’ve tried everything; Sausage, apple, oysters, dried fruit. A Filipino twist starring longanisa and coconut milk. A dessert version with a chocolate gravy (yes, that is just bread pudding lol). And yet, every year I am disappointed because none of them can even hold a candle to my beloved Stove Top. 

Deflated by my years of experimentation, I set out to develop a stuffing recipe as classic as classic can be… sourdough, alliums, herbs, and butter. No frills. No secret ingredients. It is plain as can be stuffing, and it is my favorite part of the meal. Each year everything around it is tweaked or twisted, but my stuffing recipe will always remain the same.

Stuffing is the backbone of my Thanksgiving meal. Sure, turkey is the star of the show, but stuffing is the seasoned character actress who pops up every couple of scenes to draw you back in as you grow a bit jaded. 

While I always recommend going with the classic. Again…sourdough, alliums, herbs, and butter. I wanted to develop a recipe for someone in need of something a bit non-traditional. For someone with one of those despicable mini-ovens you can find in most renovated New York apartments. For someone whose flight got canceled and just wants a taste of home. For someone who might be working and instead has to have Thanksgiving dinner at breakfast. 

I present you with my… Stuffing Scones! The perfect replacement for the real thing that packs all the flavor and minimal effort. It’s a classic scone recipe that uses a bit of cornmeal for some textural variance, and is stuffed with parsley, sage, rosemary, and thyme. I also add some celery seed and onion powder to really replicate the flavors in my favorite box. They are perfectly shareable and can be frozen to enjoy year-round alongside some butter, my Spiced Cranberry Jam, and Dashi Gravy. 

These flavors always get a bit of holiday cheer running through my veins and I hope they do the same for you, no matter where or how you are celebrating. 

xx,
Ian

Stuffing Scones

Yield: 8 scones

Ingredients:

• 1 1/2 cups (192g) all purpose flour
• 1 cup (160g) finely ground cornmeal
• 2 tbsp (25g) granulated sugar
• 1 tsp (4g) Diamond Crystal kosher salt*
• 2 tsp (5g) onion powder
• 1 tsp (2g) ground celery seed
• 1 tsp (2g) freshly cracked black pepper
• 1 tbsp (12g) baking powder
• 1/3 cup (18g) finely chopped fresh parsley, leaves and stems
• 2 tbsp (4g) finely chopped fresh sage leaves
• 1 tbsp (4g) finely chopped fresh rosemary
• 1 tbsp (2g) finely chopped fresh thyme
• 1 stick (113g) unsalted butter, cold
• 1 large (50g) egg
• 2/3 cup (150g) plus 2 tbsp (28g) heavy cream
• Flakey salt, for sprinkling

Directions:

1. Make you dough: In a large bowl, mix together your dry ingredients: flour, cornmeal, sugar, salt, onion powder, celery seed, pepper, and baking powder. Add in your chopped herbs and toss with your hands to incorporate. Cut your cold (I want it near freezing) butter into small cubes and toss it in the flour mixture, pressing them between your fingers to flatten and break them apart, until you have pieces the size of a pea. Work quickly to ensure your butter doesn’t melt. In a measuring cup, whisk together your egg and 2/3 cup cream until homogenous. Add it into the flour butter mixture and gently fold to combine (you will have some dry spots at this point).
2. Shape your scones and chill: Dump your dough out onto a lightly floured surface, and fold it over itself until it comes together. Pat your dough into a 7-8 inch circle. Cut your dough into 8 wedges and place onto a large baking sheet lined with parchment paper. Place your scones into the fridge for 10-20 minutes to chill. You can also freeze them at this stage if you want to bake them later, just let them thaw in the fridge for a few hours before baking.
3. Brush and bake: Preheat your oven to 400°. Pull your baking sheet from the fridge and brush your scones with the remaining 2 tbsp of heavy cream. Give them a good sprinkle of flakey salt. Bake for 22-24 minutes, or until the scones have puffed and are deeply golden on top. Eat warm alongside Dashi Gravy and Spiced Cranberry Jam. Scones will keep in an airtight container at room temp for up to 3 days. Freeze any leftovers and toast to enjoy!

Notes:

*If you’re using any other type or brand of salt (i.e. Morton, or sea salt), I suggest scaling back to 1/2 tsp.

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