Treat yourself to these delightful cheesy herb scones, perfect for a savory snack or a side dish to complement any meal. Packed with flavorful herbs and gooey cheese, these scones are sure to please your taste buds.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup cold unsalted butter, cubed
- 1 cup shredded cheese (cheddar or your favorite variety)
- 2 tablespoons chopped fresh herbs (such as parsley, thyme, or chives)
- 1/2 cup milk
- 1 large egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined.
- Add the cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
- Stir in the shredded cheese and chopped herbs until evenly distributed.
- Make a well in the center of the mixture and pour in the milk. Using a fork, gently stir until the dough comes together. Be careful not to overmix.
- Turn the dough out onto a lightly floured surface and knead it gently a few times until it holds together. Pat the dough into a circle about 1 inch (2.5 cm) thick.
- Using a sharp knife or a pastry cutter, cut the dough into 8 wedges.
- Place the scones onto the prepared baking sheet, leaving some space between each one.
- Brush the tops of the scones with the beaten egg to create a shiny glaze.
- Bake in the preheated oven for 15-18 minutes, or until the scones are golden brown and cooked through.
- Remove from the oven and transfer the scones to a wire rack to cool slightly before serving.
- Enjoy your cheesy herb scones warm with a pat of butter or your favorite savory spread. They’re best enjoyed fresh, but you can store any leftovers in an airtight container at room temperature for up to 2 days. Reheat briefly in the oven or toaster oven before serving, if desired.
