Name: Savory Cheddar and Herb Scones
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cups all purpose flour; 1 stick of cold (cubed butter); 3 tbsp fresh herbs (I used parsley and chives, minced); 1-2 tbsp chopped fresh green onion; 2 tsp baking powder; 1 tsp salt; 1 tbsp sugar; 2/3 cup milk or cream; 1 egg (beaten); 1 cup shredded cheddar cheese

Description

This delicious and savory scone recipe can be made in one bowl and is ready in 30 minutes! Packed full of yummy flavors like cheddar cheese and fresh herbs, you can't go wrong.

Ingredients

Scale

2 cups all purpose flour
1 stick of cold (cubed butter)
3 tbsp fresh herbs (I used parsley and chives, minced)
1-2 tbsp chopped fresh green onion
2 tsp baking powder
1 tsp salt
1 tbsp sugar
2/3 cup milk or cream
1 egg (beaten)
1 cup shredded cheddar cheese

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Instructions

In a large bowl, add the flour, salt, baking powder, and sugar. Using a wooden spoon or your hands, lightly mix together.
Add in the minced fresh herbs and green onion, along with the cold grated cheese. Mix.
Add in the frozen grated butter. Using a pastry cutter or your hands, begin to work the butter into the flour mixture until it resembles coarse crumbs. You may still find some larger pieces of butter in your dough…this is okay and definitely a good thing.
Create a well in the center of your dough by lightly pressing the dough against the sides of the mixing bowl. Add in milk and 1 beaten egg, and then slowly begin combining the wet and dry ingredients together.
Turn out the dough onto a lightly floured surface and begin to bring together into a ball. Be careful not to overwork the dough too much here. Flatten out into a rough 8 inch disc and then cut into 6 triangles using a sharp knife or bench scraper.
Preheat oven to 400 degrees F. Place the scones onto a prepared baking sheet lined with parchment paper or a silpat baking mat. Add the scones to the fridge to stay cold while the oven preheats.
Once the oven is ready, pull the scones from the fridge and brush an egg wash or heavy cream over the tops of the scones. This will ensure a nice golden brown color.
Bake for 20-25 minutes until lightly browned on the top.
Store leftover scones on the counter at room temperature for up to 3 days, or in the fridge for up to 5 days.

Notes

Refrigerate before baking. For best results, keep the scone dough as cold as possible. To avoid over-spreading, I recommend chilling the scones for at least 10 minutes in the refrigerator before baking. I usually do this while I am waiting for my oven to come up to temp! You can even refrigerate overnight for a quick and savory breakfast in the morning.

Cold butter and cheese. Using cold cubed butter and cold grated cheese ensures the scones will have that flaky texture we all love! I highly recommend you use frozen butter that has been grated, as it is the real key to success here. Make sure to work the cold butter into the dry ingredients to create crumbs. The butter/flour crumbs melt as the scones bake, releasing steam and creating air pockets. These pockets create a flaky center while keeping the edges crumbly and crisp.

These scones are very versatile! Experiment with adding in different herbs like fresh rosemary or thyme or different cheeses.

If you don't have fresh herbs available, dried herbs will also work just fine in this recipe!

If you prefer smaller scones, you can always cut the scone dough into 8 equal pieces, rather than six.

Prep Time: 10 minutes
Cook Time: 20 minutes