Cheesy Herb Scones
Tender flaky cheesy herb scones with sharp cheddar and fresh herbs baked until golden
PRINT PINServings 8
INGREDIENTS
Dry
- 2 cups all purpose flour
- 1 tbsp baking powder
- 1 tsp granulated sugar
- 3/4 tsp fine salt
- 1/2 tsp garlic powder.
Fat and mix ins
- 6 tbsp unsalted butter cold and cubed
- 1 cup sharp cheddar cheese shredded
- 2 tbsp fresh chives finely chopped
- 1 tbsp fresh parsley finely chopped
- 1/4 tsp black pepper.
Wet
- 3/4 cup cold buttermilk plus more as needed
- 1 large egg.
Topping
- 1 tbsp milk for brushing
- extra shredded cheddar for topping
- flaky salt optional.
INSTRUCTIONS
Prep and dough
- Heat oven to 400 F and line a baking sheet with parchment
- whisk flour baking powder sugar salt and garlic powder in a bowl
- cut in cold butter until the mixture looks like coarse crumbs with some pea size pieces
- stir in cheddar chives parsley and black pepper
- whisk buttermilk and egg then pour into the dry mixture and fold just until a shaggy dough forms adding 1 to 2 tbsp more buttermilk only if needed.
Shape and bake
- Turn dough onto a lightly floured surface and gently pat into a 1 inch thick round without overworking
- cut into 8 wedges or use a 2 1/2 inch cutter and place on the sheet with spacing
- brush tops with milk and add extra cheddar and flaky salt if using
- bake until well risen and deep golden 16 to 20 minutes
- cool 5 minutes before serving.
Notes
1. Keep butter and buttermilk very cold for maximum rise 2. For extra lift chill shaped scones 10 minutes before baking 3. Swap cheddar with gruyere parmesan or pepper jack and swap herbs with dill thyme or scallions 4. If no buttermilk use 3/4 cup milk mixed with 2 tsp lemon juice and rest 5 minutes
Nutrition
Calories: 280kcal | Carbohydrates: 26g | Protein: 9g | Fat: 16g