Bread easily bests all other foods as the ultimate comfort nosh. Not just any bread, however. Something hearty, grain-filled, and homemade if possible. Warm, no matter what.

Cold January days welcome the warmth of the oven. Coming in from outside, a home that smells like fresh-baked goods always comforts. Plus, there’s no better accompaniment for soup and stew season.

Quick breads, unlike most of their yeasted counterparts, are just that — quick. Think banana bread or Irish soda bread. Individual loaves, such as biscuits and scones, can be ready for the table in under an hour.

We’ve enjoyed plenty of sweet scones, usually triangular and topped with a powdered sugar glaze. Savory scones go just as well with a cup of tea or alongside a cup of soup or a plate of pot roast.

Friends in Kaikoura, New Zealand, served round-shaped savory scones, crusty on the outside, soft on the inside, after a chilly morning spent foraging along the coast for herbs and wild chard. Fiona made us an herbal tea from the freshly picked wild fennel, pineapple weed, rosemary, and calendula. Some of us dunked the cheese-and-bacon scone into the tea. The rest of us slathered on local butter and grew quiet with enjoyment.

At home, we swap some of the all-purpose flour for whole wheat for its nutty flavor and hearty chew. Bits of ham or fully cooked sausage can stand in for the bacon. A little fresh sage adds a wintery herbal aroma.

Cheese options include the buttery Gruyere from Switzerland, domestic Swiss cheese, cheddar cheese, and provolone. Smoked Gouda also tastes good here for a smoky scone, perfect with a bowl of stew. Pre-shredded cheese works but contains anti-caking agents. Instead, shred cheese yourself on the large holes of a four-sided grater.

Brew a pot of herbal tea when the scones have cooled to a warm temperature. A soft butter swirled with peppery arugula tastes great smeared over a split scone.

Gruyere and Bacon Scones with Arugula Butter

Makes 9

1 1/2 cups unbleached all-purpose flour

1/2 cup whole wheat flour (or more unbleached all-purpose flour)

1 1/2 tablespoons sugar

1 1/2 teaspoons baking powder

3/4 teaspoon salt

1/4 teaspoon each: baking soda, freshly ground black pepper

1 cup (3.5 ounces) shredded Gruyere or sharp cheddar cheese

1/3 cup (1.5 ounces) crisply cooked, crumbled bacon bits (about 4 strips)

1/4 cup thinly sliced green onion tops

1 teaspoon chopped fresh sage leaves or 1/4 teaspoon dried

1/2 cup (1 stick) unsalted butter

3/4 cup sour cream or plain Greek yogurt

4 to 5 tablespoons milk

1. Heat oven to 425 degrees. Have a parchment-lined or silicon mat-lined baking sheet ready.

2. Put flours, sugar, baking powder, salt, baking soda and pepper in a large bowl. Mix well. Stir in cheese, bacon bits and green onions until nicely coated with flour.

3. Put butter into a small bowl. Cover with parchment paper. Microwave on high (100 %) until melted, about 30 seconds.

4. Pour 6 tablespoons of the melted butter into the flour mixture. Add sour cream and 4 tablespoons milk. Stir just to moisten the flour evenly. The dough will be soft and shaggy.

5. Use clean hands to divide the dough into nine even pieces, weighing about 3 ounces each. Gently shape into a ball. Put each piece onto the prepared baking sheet, about 1 1/2 inches apart. Gently pat the mounds to flatten into round disks about 1 1/2 inches thick. Bake until the tops are golden brown and bottoms are crisp, 20 to 24 minutes.

6. Remove pan to a wire rack. Brush tops of biscuits with the remaining 2 tablespoons melted butter. Cool slightly. Serve warm or at room temperature.

Arugula Butter with Garlic

Makes 1/2 cup

1/2 cup (1 stick) unsalted butter, softened

1 clove garlic

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup finely chopped fresh arugula

1. Put butter into a small bowl and beat with a wooden spoon to lighten it. Stir in garlic, salt and pepper until well mixed. Stir in arugula. Taste and adjust seasonings.

(JeanMarie Brownson is a James Beard Award-winning author and the recipient of the IACP Cookbook Award for her latest cookbook, “Dinner at Home.” JeanMarie, a chef and authority on home cooking, Mexican cooking and specialty food, is one of the founding partners of Frontera Foods. She co-authored three cookbooks with chef Rick Bayless, including “Mexico: One Plate at a Time.” JeanMarie has enjoyed developing recipes and writing about food, travel and dining for more than four decades.)

©2026 JeanMarie Brownson. Distributed by Tribune Content Agency, LLC.