The second these hit the kitchen table, they’re gone before I can even reach for one
Baked Herb & Cheese Scones
These savory scones are tender and flaky, packed with sharp cheddar and fresh herbs, making them a perfect side for soup or a tasty snack on their own.
Ingredients:
- All-purpose flour – 2 cups
- Baking powder – 1 tbsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
- Cold unsalted butter, cubed – ¼ cup
- Shredded cheddar cheese – 1 cup
- Chopped fresh herbs (chives, parsley, thyme, etc.) – 2 tbsp
- Milk – ¾ cup
- Egg, beaten (for egg wash) – 1
Instructions:
Step 1: Preheat Oven
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, salt, and black pepper.
Step 3: Incorporate Butter
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs.
Step 4: Add Cheese and Herbs
Stir in the shredded cheddar and chopped fresh herbs.
Step 5: Add Milk
Make a well in the center and pour in the milk. Gently stir until just combined—do not overmix.
Step 6: Shape the Dough
Turn the dough onto a lightly floured surface and knead gently a few times until it forms a cohesive ball. Pat into a 1-inch-thick circle and cut into 8 wedges.
Step 7: Bake
Place the wedges on the prepared baking sheet, leaving space between each scone. Brush the tops with the beaten egg for a golden finish. Bake for 15–20 minutes, until golden brown and a toothpick inserted in the center comes out clean.
Step 8: Cool and Serve
Let the scones cool slightly on a wire rack before serving warm.
