Cheddar Herb Scones
These Cheddar Herb Scones are a savory and buttery treat, perfect for breakfast or brunch, featuring a flaky texture and rich cheese flavor enhanced by fresh herbs.
Servings: 8 scones
Calories: 200kcal
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (240g)
- 1 tablespoon baking powder (12g)
- 1/2 teaspoon salt (3g)
- 1/4 teaspoon black pepper (1g)
Fat and Dairy
- 1/4 cup cold unsalted butter, cubed (60g)
- 3/4 cup milk (180ml)
- 1 each egg, beaten (for egg wash)
Main Ingredients
- 1 cup shredded cheddar cheese (100g)
- 2 tablespoons chopped fresh herbs (such as chives, parsley, or thyme)
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, salt, and black pepper until well combined.
- Add the cold butter to the flour mixture. Use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs.
- Stir in the shredded cheddar cheese and chopped fresh herbs.
- Make a well in the center of the mixture and pour in the milk. Stir gently until just combined, being careful not to overmix.
- Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together.
- Pat the dough into a circle about 1 inch thick.
- Use a sharp knife to cut the dough into 8 wedges.
Baking
- Place the wedges on your prepared baking sheet, leaving space between each scone.
- Brush the tops with the beaten egg for a beautiful golden finish.
- Bake for 15 to 20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- Allow to cool slightly on a wire rack before serving.
Notes
Scones are best enjoyed warm, with butter or jam. They can be refrigerated for up to 24 hours or frozen for later use. For variations, consider different cheese options and herb combinations.