Here’s a simple and delicious recipe for Herb and Cheese Scones. These savory scones are perfect for breakfast, brunch, or as a side dish with soups and salads. They have a light, flaky texture and are packed with fresh herbs and cheese.
Herb and Cheese Scones Recipe
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper (optional, for a hint of spice)
- 1/4 cup cold unsalted butter, cut into small cubes
- 1 cup sharp cheddar cheese, grated (you can substitute with any cheese you like)
- 1/4 cup fresh herbs, finely chopped (such as parsley, chives, thyme, or rosemary)
- 3/4 cup cold milk (or buttermilk for a tangy flavor)
- 1 egg, lightly beaten (optional, for egg wash)
- Extra cheese or herbs for topping (optional)
Instructions:
- Preheat the Oven:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Mix the Dry Ingredients:
- In a large mixing bowl, whisk together the flour, baking powder, salt, and black pepper (if using).
- Cut in the Butter:
- Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs. It’s okay if there are a few larger bits of butter, as this helps make the scones flaky.
- Add Cheese and Herbs:
- Stir in the grated cheese and chopped herbs, making sure they are evenly distributed throughout the mixture.
- Mix in the Milk:
- Gradually pour in the cold milk (or buttermilk), mixing just until the dough comes together. Be careful not to overmix the dough; it should be slightly sticky but not too wet. If the dough feels too dry, you can add a little more milk, 1 tablespoon at a time.
- Shape the Scones:
- Transfer the dough to a lightly floured surface and gently pat it into a round or rectangular shape about 1-inch thick. You can use a knife or a round biscuit cutter to cut the dough into 8-10 scones, depending on your desired size.
- Egg Wash and Topping (Optional):
- For a golden finish, brush the tops of the scones with the beaten egg. You can also sprinkle some extra cheese or herbs on top if you like.
- Bake:
- Place the scones on the prepared baking sheet, leaving a little space between each one. Bake for 15-18 minutes, or until the scones are golden brown on top and a toothpick inserted in the center comes out clean.
- Cool and Serve:
- Let the scones cool for a few minutes on the baking sheet before transferring them to a wire rack. Serve warm or at room temperature with butter, or alongside your favorite soup or salad.
Tips:
- Herb Variations: Try using a mix of fresh herbs like chives, dill, or oregano for different flavor profiles.
- Cheese Choices: You can switch the cheddar for parmesan, feta, or even blue cheese to change the flavor of the scones.
- Freezing: These scones freeze well. Simply cool them completely, wrap individually, and store in the freezer for up to 3 months. Reheat in the oven for a freshly baked taste.
Enjoy these Herb and Cheese Scones warm for a flavorful, savory treat!