Savory scones are the perfect addition to an afternoon tea, or as a side for a soup or chili.

Savory scones without cheese can be made with sundried tomatoes, bacon, or fresh herbs to give them their vibrant flavor.

Classic English Style Scones

Classic scones are buttery and flakey. They are usually served with clotted cream and jam for a creamy and fruity treat for afternoon tea.

Classic scones are buttery and flakey scones. You can eat them with a little bit more butter spread onto them if desired.

Sundried Tomato Herb Scones

Sundried tomato herb scones are made using a combination of fresh herbs like basil, chives, oregano, and rosemary.

You can use all of them, or just one if you’re going for a specific flavoring for your savory scones.

Sundried tomato herb scones go well with soups, or pasta as a side dish.

Everything Bagel Scones

Everything bagel scones taste just like an everything bagel! They look just as intriguing as well.

Everything bagel scones are made by adding chives, minced garlic, pepper, and onion powder to scone dough.

The scones are shaped and placed on a baking sheet, and then they are brushed with a bit of heavy cream on the top.

The everything bagel spice mixture is sprinkled onto the heavy cream of the scone, and then baked in the oven.

The scones will come out golden brown, and smell savory and aromatic!

Cranberry and Rosemary Scones

Cranberry and rosemary scones are made with dried cranberries which make them have a little bit of a sweeter finish to them.

Fresh rosemary is added to the scone dough to add an aromatic herb flavor, which compliments the dried cranberries well.

You can serve cranberry and rosemary scones as a side dish with dinner, or as a snack in the afternoon.

Sweet Potato Sage Scones

Sweet potato sage scones are made using mashed up cooked sweet potatoes and fresh sage.

Sweet potatoes have sweet undertones, making these scones extra tasty.

The sage gives a rich, savory flavor to these delicious scones.

You can serve sweet potato sage scones with roast chicken or turkey dinner. They work as a side for dinnertime.

Bacon Jalapeno Scones

Bacon jalapeno scones have a spicy and savory flavoring to them.

The jalapeno is cut into small pieces, so as to not be too overwhelming with spice. The bacon compliments the jalapeno well with its mesmerizing flavor.

Bacon jalapeno scones go well alongside chili, soups, or roasted meats as a side dish.

Parsnip Scones

Parsnip scones have grated parsnips put right into the scone dough. You don’t need much for it to have that earthy flavor.

Parsnip scones go well with hot soup, like tomato soup or potato and leek soup.

You can serve it as a side with butter, or you can dip your scones right into the soup.

Pesto is an Italian sauce made to be used on top of pasta, pizza, appetizers, and sandwiches.

Classic basil pesto is made using basil leaves.

You can make a variety of different types of pesto by substituting or replacing part of the basil leaves with a different type of food.

Classic Basil Pesto

Basil Pesto is made using pine nuts, freshly grated parmesan cheese, minced garlic, and olive oil.

You can add in a bit of lemon juice, salt, and pepper to make the pesto exactly to your desired taste.

• pasta
• flatbread
• sandwiches
• focaccia bread

Tuscan Kale Pesto

Tuscan kale pesto is made by substituting basil leaves for Tuscan kale.

It’s an an earthy pesto that would go well on top of poultry or fish for a seasoning sauce.

• calzone
• sauce for fish or chicken
• pizza sauce
• pasta

Spinach Pesto

Spinach pesto easily comes together using spinach leaves instead of basil leaves. Spinach has an enticing, light flavor to it, making it an easy to go to for making pesto.

You can use spinach pesto as a spread for sandwiches, or dipping vegetables into.

• sauce for fish or chicken
• pizza sauce
• pasta
• eggs
• risotto
• dipping sauce for raw vegetables

Thai Basil Pesto

Thai basil pesto has a spicy, peppery flavor to it, so you don’t need much for it to have a big flavor impact in your dish!

• appetizers
• sandwiches
• bruschetta

Red Pepper Pesto

Red pepper pesto is a savory pesto you can use as a base for pizza or a spread for sandwiches.

Red pepper pesto is made from canned roasted red peppers. You’ll have to dry them out before using them to make pesto.

To make the red pepper pesto, you’ll be using both basil leaves and red peppers to create this invigorating pesto flavor.

• pizza sauce
• bruschetta
• chicken or steak sauce
• dipping sauce
• pasta

Sundried Tomato Pesto

Sundried tomato pesto has a tomato and spicy flavor to it. Sundried tomato pesto uses both basil leaves and sundried tomatoes to create a delicious pesto that works well on top of pasta.

• focaccia bread
• sandwiches
• crostini’s

Cilantro Jalapeno Pesto

Cilantro jalapeno pesto is an earthy, nutty, spicy pesto. You can remove the seeds of the jalapeno have the spice less overwhelming.

• tacos
• baked potato
• pizza sauce
• appetizers

Radish Leaf Pesto

Radish leaf pesto uses radish greens, mint, and basil leaves to create this succulent pesto.

• dipping sauce with pita chips, crackers, or fresh vegetables
• sauce for chicken or fish
• pasta

Avocado Pesto

Avocado pesto is a creamy, thick pesto you can use for making pasta, pasta salad, or as a spread for sandwiches

Avocado pesto is made by adding the flesh of an avocado to a base pesto recipe which includes the basil leaves.

The avocado adds more of a creaminess to the pesto than other varieties.

• pasta
• sandwiches
• dipping sauce with bread

Beat Pesto

Beat pesto uses freshly roasted beats to make the base of the pesto.

Beat pesto has a vibrant pink color, making the dish quite striking and eye catching.

• wraps
• pizza sauce
• sandwiches
• pasta

Arugula Pesto

Arugula pesto has a pepper flavor to it. Arugula and basil leaves are used to make this spicy flavored pesto.

• sauce for roasted vegetables
• dipping sauce for vegetables
• sandwiches
• salad dressing
• pasta or zucchini noodles

Mint Pesto

Mint pesto is an exhilarating flavorful pesto that goes well on top of salads and appetizers.

Mint pesto is made by substituting mint leaves for basil leaves. Mint is a plentiful herb that you can easily grow at home in its own pot. Mint is quite aggressive so you’ll never run out of it!!

• salad
• pasta
• crackers
• bread
• vegetables
• chicken
• eggs

Parsley Pesto

Parsley pesto has both basil leaves and parsley to make this refreshing, earthy pesto. Parsley has a sharp flavor, which adds a ton of flavor to pesto.

• pasta
• sandwiches
• sauce for chicken or fish

Artichoke Pesto

Artichoke pesto is made using parsley and artichokes as the base of the pesto. It’s a bit spicy, with the added chili pepper.

Artichoke pesto is a thick pesto, you can thin it down with a bit of olive oil if you find the flavor too overpowering.

• panini’s
• crostini’s
• sauce for poultry or fish
• pasta

Vegetable mousse is a refreshing way to serve vegetables.

You can serve vegetable mousse in a glass with a few different layers.

You can put crayfish, shrimp, or small pieces of the vegetable on top of the mousse to give it a couple layers.

Another option would be to serve vegetable mousse with bread or crackers as a dipping sauce.

Vegetable mousse is quite thick, so you can pipe it on top of crackers for a finger food appetizer.

Cucumber Mousse

Cucumber mousse is a vegetable mousse that can be served on top of crackers and topped with a Cajun spiced shrimp for an eye catching appetizer.

Cucumber mousse is made by blending cucumbers until smooth using a food processor. Cream cheese is added to the food processor, along with sour cream to make it more of a mousse consistency.

Gelatin is bloomed using sugar, and white wine vinegar. The gelatin is added to the food processor and blended again until smooth.

Dill, celery salt, and pepper are used to season the mousse.

The mousse can be piped until a mini muffin tin for the perfect amount of mousse on top of a cracker.

The muffin tin is placed into the fridge until firm, and then you can place it on a cracker. Top with a shrimp and a little dill weed for a tasty appetizer.

Carrot Mousse

Carrot mousse is made by cooking carrots until they are fork tender. The carrots are blended in a food processor along with cream cheese to create the mousse base.

Heavy cream, pepper, and cumin are blended until the carrot and cream cheese base to create this vegetable mousse.

Carrot mousse can be piped into ramekins and topped with a few sesame seeds.

Serve carrot mousse with parmesan chips on the side, or you can use the carrot mousse as a dipping sauce.

Broccoli Mousse

Broccoli mousse is made by boiling the broccoli under fork tender.

The broccoli is cooled to room temperature, and then is blended with olive oil until smooth. You can use broccoli mousse on top of crackers, or as a dipping sauce with pita chips.

Asparagus Mousse

Asparagus mousse is made by blending canned asparagus with mascarpone cheese. The vegetable mousse is seasoned with some salt and pepper, and then is placed in a “verrine” or glass.

You can place a couple crayfish on top for an enticing, textured appetizer.

Savory mousse flavors are made using salt and spicy foods, instead of a sweet base.

Savory mousse can be piped on top of crackers, sliced cucumbers, crostini’s, or fresh bread.

You can use the star tip to give the mousse a textured look for an enticing appetizer.

You can also use savory mousse as a dipping sauce and then dip parmesan chips, pita chips, or tortilla chips into the mousse.

Smoked Salmon Mousse

Smoked salmon mousse has a similar flavor to eating smoked salmon and cream cheese together.

The smoked salmon is blended until it becomes a smooth consistency in a food processor.

Cream cheese, fresh lemon juice, dill, and pepper are added and blended until it becomes a mousse texture.

Smoked salmon mouse can be piped onto slices of cucumber, crackers, or crostini’s for a savory mousse appetizer.

Blue Cheese Mousse

Blue cheese mousse is a sharp flavored mousse that can be paired with candied pecans and grapes on top of crackers.

Blue cheese mousse is made by beating together blue cheese and cream cheese.

Whipping cream is whipped until stiff peaks formed, and then is folded into the cheese mixture to create this tart creamy savory mousse.

Avocado Mousse

Avocado mousse is a creamy, filling mousse you can use on top of crostini’s or crackers for a delicious appetizer.

Avocado mousse is made by blending the flesh of a few avocados, diced serrano peppers, spices and whipping cream in a food processor.

Avocado mousse is flavored with garlic, cilantro, lime juice, lime zest, salt, and sugar, making it the perfect base of a cracker for an appetizer.

Once the mousse has been pulsed together, it’s piped onto a crostini, and then a bit of crumbled feta is sprinkled on top of the mousse to finish it off.

Cucumber Mousse

Cucumber mousse is a vegetable mousse that can be served on top of crackers and topped with a Cajun spiced shrimp for an eye catching appetizer.

Cucumber mousse is made by blending cucumbers until smooth using a food processor. Cream cheese is added to the food processor, along with sour cream to make it more of a mousse consistency.

Gelatin is bloomed using sugar, and white wine vinegar. The gelatin is added to the food processor and blended again until smooth.

Dill, celery salt, and pepper are used to season the mousse.

The mousse can be piped until a mini muffin tin for the perfect amount of mousse on top of a cracker.

The muffin tin is placed into the fridge until firm, and then you can place it on a cracker. Top with a shrimp and a little dill weed for a tasty appetizer.

Carrot Mousse

Carrot mousse is made by cooking carrots until they are fork tender. The carrots are blended in a food processor along with cream cheese to create the mousse base.

Heavy cream, pepper, and cumin are blended until the carrot and cream cheese base to create this vegetable mousse.

Carrot mousse can be piped into ramekins and topped with a few sesame seeds.

Serve carrot mousse with parmesan chips on the side, or you can use the carrot mousse as a dipping sauce.

Parmesan Mousse

Parmesan mousse is a cheesy, and creamy mousse that you can use on top of vegetables or crackers for a memorable appetizer.

Parmesan mousse is made by heating heavy cream until it’s reduced by half of its volume.

Freshly grated parmesan cheese is added to the heavy cream and whisked until smooth. The cream is set aside until it’s room temperature.

The mousse needs to chill to thicken up for about an hour before it’s ready to be piped.

Shrimp Mousse

Shrimp mousse is a unique mousse that you can serve on crackers, or use as a dip for a party.

Shrimp mousse is made by blending shrimp that have been cooked and cooled and toweled dry. When the shrimps are a quite fine, they are finished and you can set them aside.

Cream cheese and whipping cream are beaten together until light and creamy.

The shrimp can be added to the mixture, along with chopped up chives, finely chopped parsley, lemon zest, fresh lemon juice, hot sauce, garlic powder, and salt and black pepper.

Once the mixture has all of the spices mixed in, it can be chilled until it’s firm enough to pipe.

Basil Mousse

Basil mousse is made by heating heavy cream and infusing fresh basil leaves into the cream.

The basil leaves and cream are blended, and then strained to remove any of the leaves from the cream.

More heavy cream is added to the mixture, and then it’s placed into the freezer for 45 minutes.

Just before the cream comes out of the freezer, white chocolate is melted and set aside to be added later.

The cream will come out of the freezer, and whipped until light and fluffy The white chocolate can be folded into the mousse to create a sweet and savory mousse treat.

Goat Cheese Mousse

Goat cheese mousse is a tart mousse that you can pipe on top of halved apricots, or inside prosciutto cups.

Goat cheese mousse is made by whipping together goat cheese, powdered sugar, and almond extract.

Whipped cream is beaten until stiff peaks formed, and a third of it is beaten into the goat cheese mixture.

To make the goat cheese mousse light and fluffy, the rest of the whipped cream is folded into the goat cheese.

Chill the mousse until you are ready to pipe the savory mousse.

Chicken Liver Mousse

Chicken liver mousse is made by cooking chicken liver with thyme and butter. The pan is deglazed with brandy and maple syrup to give it a hint of maple flavor.

The chicken livers are pureed until smooth, and the is folded until whipped cream that has formed stiff peaks.

The mousse is chilled until it’s ready to piped. You can serve chicken liver mousse on top of crackers or fresh bread.