Savory Herb and Cheddar Scones

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup shredded sharp cheddar cheese
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 3/4 cup milk
• 1 large egg

Steps

1. 1 Preheat oven to 400°F and line a baking sheet with parchment paper.
2. 2 Whisk together flour, baking powder, and salt in a large bowl.
3. 3 Cut in the cold butter until the mixture resembles coarse crumbs.
4. 4 Stir in cheddar cheese and herbs until evenly distributed.
5. 5 In a separate bowl, whisk together milk and egg, then pour into the flour mixture.
6. 6 Gently mix until just combined; do not overwork the dough.
7. 7 Turn dough onto a floured surface, shape into an 8-inch circle, and cut into 8 wedges.
8. 8 Place wedges on prepared baking sheet and bake for 20 minutes, or until golden brown.
9. 9 Cool slightly before serving.

Equipment

• Baking sheet
• Parchment paper
• Mixing bowls
• Pastry cutter or fork

Variations

• Add a pinch of cayenne pepper for a kick.
• Substitute cheddar with your favorite cheese like Gouda or Swiss.

Substitutions

• Use dried herbs if fresh aren't available; just use half the amount.
• Replace milk with almond milk for a dairy-free option.

Pairings

• Fresh fruit salad
• Smoked salmon and cream cheese

Nutrition

Tips

• For extra flaky scones, ensure your butter is very cold.
• Handle the dough as little as possible to keep the scones tender.

Storage

Store in an airtight container at room temperature for up to 3 days. Reheat in a warm oven to restore crispiness.

Freezing: Freeze unbaked scones on a baking sheet, transfer to a freezer bag once solid, and bake straight from frozen adding 2-3 extra minutes to cook time. Thawed scones can be reheated in the oven.

Serving Suggestions

• Serve warm with a spread of butter or alongside a bowl of soup.
• Pair with a cup of freshly brewed coffee or tea.

FAQ