Savory Cheese Herb Scones (Print Version)
Buttery scones enriched with cheddar, Parmesan, and fresh herbs, ideal for snacks, breakfasts, or sides.
# Recipe Ingredients:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - ½ teaspoon salt
04 - ¼ teaspoon freshly ground black pepper
→ Dairy
05 - ½ cup cold unsalted butter, cubed
06 - ¾ cup sharp cheddar cheese, grated
07 - ⅓ cup grated Parmesan cheese
→ Herbs & Aromatics
08 - 2 tablespoons chopped fresh chives
09 - 2 tablespoons chopped fresh parsley or 1 tablespoon dried
→ Wet Ingredients
10 - ¾ cup whole milk, plus extra for brushing
11 - 1 large egg
# Directions:
01 - Set the oven to 400°F and line a baking sheet with parchment paper.
02 - Whisk together flour, baking powder, salt, and black pepper in a large bowl.
03 - Add the cold, cubed butter to the dry ingredients and cut in using a pastry blender or fingertips until the mixture resembles coarse crumbs.
04 - Stir in the grated cheddar, Parmesan, chives, and parsley evenly.
05 - Whisk together milk and egg in a separate bowl, then pour into the flour mixture and gently combine until just incorporated. Avoid overmixing.
06 - Turn the dough onto a lightly floured surface and pat into a 1-inch thick disk.
07 - Slice the disk into 8 wedges and arrange them on the prepared baking sheet, spaced apart.
08 - Lightly brush the wedge tops with milk to enhance browning.
09 - Bake for 16 to 18 minutes until the scones turn golden brown and are cooked through.
10 - Allow to cool slightly; serve warm or at room temperature.
# Expert Advice:
01 -
- They come together in under 20 minutes, no mixer or fancy skills required.
- The combination of cheddar, Parmesan, and fresh herbs makes every bite rich and satisfying.
- Theyre endlessly adaptable, you can toss in bacon, sun-dried tomatoes, or swap the cheese completely.
- Perfect warm from the oven or at room temperature, great for breakfast, lunch, or dinner.
02 -
- Cold butter is non-negotiable, warm butter melts too fast and you lose the flaky texture.
- Dont overmix the dough, stop as soon as it comes together or the scones will be dense.
- If the dough feels too sticky, add a tablespoon of flour at a time, but resist the urge to add too much.
03 -
- Grate your butter on a box grater and freeze it for 10 minutes before mixing, it stays cold and incorporates faster.
- Use a sharp knife or bench scraper to cut the dough cleanly, pressing straight down instead of dragging to keep the edges sharp.
- For extra crispy tops, sprinkle a little grated Parmesan on each scone before baking.