Savory Cheese Herb Scones (Printable version)
Tender scones packed with cheddar, Parmesan, and fresh herbs, ideal for various meals or snacks.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon freshly ground black pepper
→ Dairy
05 - 1/2 cup cold unsalted butter, cubed
06 - 3/4 cup sharp cheddar cheese, grated
07 - 1/3 cup grated Parmesan cheese
→ Herbs & Aromatics
08 - 2 tablespoons chopped fresh chives
09 - 2 tablespoons chopped fresh parsley or 1 tablespoon dried parsley
→ Wet Ingredients
10 - 3/4 cup whole milk, plus extra for brushing
11 - 1 large egg
# Directions:
01 - Heat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, baking powder, salt, and black pepper.
03 - Add cold, cubed butter to dry ingredients. Use a pastry blender or your fingertips to cut butter into the flour until mixture resembles coarse crumbs.
04 - Fold in grated cheddar, Parmesan, chives, and parsley until evenly distributed.
05 - Whisk milk and egg together in a small bowl. Pour into flour mixture and gently stir until just combined, avoiding overmixing.
06 - Turn dough onto a lightly floured surface. Pat into a 1-inch thick disk.
07 - Cut disk into 8 wedges and arrange on prepared baking sheet, spacing evenly.
08 - Lightly brush tops of scones with milk for a golden crust.
09 - Bake for 16 to 18 minutes until scones are golden brown and cooked through.
10 - Allow to cool slightly before serving warm or at room temperature.
# Expert advice:
01 -
- They're buttery and tender without feeling heavy, tasting more like a fancy bakery treat than something you made at home in under an hour.
- The sharp cheddar and Parmesan create a flavor that sneaks up on you—each bite gets better than the last.
- They work as breakfast with jam, a side for soup, or even a vehicle for leftover roasted vegetables at dinner.
02 -
- Don't skip keeping your butter cold; warm butter makes greasy, dense scones instead of light, flaky ones—even ten minutes in the freezer before mixing makes the difference.
- The dough should look slightly shaggy and come together with minimal mixing; the moment it forms a cohesive mass, stop, because every extra stir tightens the crumb structure.
03 -
- Don't brush the tops too heavily with milk—a light coating gives you that restaurant-quality golden shine without making them wet and dense.
- If your dough feels too sticky, add flour by the tablespoon until it just comes together; humidity varies from day to day and your flour might behave differently than mine.