Breakfast & Brunch > Baked Goods (Savory) > Savory Scones > Herb Scones Recipe

Savory Herb Scones

Enjoy freshly baked, flavorful herb scones. Perfect for a savory breakfast or brunch treat. This recipe is easy to follow and yields delicious, aromatic scones that pair perfectly with soup, salad, or your favorite spread.

Prep Time
20 minutes
Cook Time
20-25 minutes
Servings
8 scones
Ingredients
  • 2 1/2 cups All-Purpose Flour
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon Salt
  • 6 tablespoons Cold Unsalted Butter
  • 2 tablespoons Fresh Herbs (Chopped - Rosemary, Thyme, Chives)
  • 3/4 cup Milk or Buttermilk
  • 1 large Egg
  • to taste Optional: Coarse Sea Salt

Get Started: Dry Ingredients

Begin by preheating 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, and salt until well combined. This ensures even distribution of the leavening agent.

Cut in the Butter

Cut the cold butter into small cubes. Add the butter to the flour mixture and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. The butter should remain cold to create flaky layers in the scones.

Add Herbs

Stir in the chopped fresh herbs (rosemary, thyme, chives). Mix gently to distribute the herbs evenly throughout the flour mixture. Feel free to adjust the amount of herbs according to your preference.

Incorporate the Wet Ingredients

In a separate bowl, whisk together the milk (or buttermilk) and egg. Pour the wet ingredients into the dry ingredients and mix gently until just combined. Be careful not to overmix, as this can result in tough scones. The dough should be slightly sticky.

Shape the Scones

Turn the dough out onto a lightly floured surface. Gently pat the dough into a circle about 1 inch thick. Use a sharp knife or a biscuit cutter to cut the dough into 8 wedges or rounds. Place the scones onto the prepared baking sheet, leaving some space between each scone.

Bake to Perfection

Brush the tops of the scones with a little extra milk or an egg wash for a golden-brown finish. Sprinkle with coarse sea salt, if desired. Bake in the preheated oven for 20-25 minutes, or until the scones are golden brown and cooked through. A toothpick inserted into the center should come out clean.

Cool and Serve

Remove the scones from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve warm with butter, jam, or your favorite savory spread. These scones are best enjoyed fresh!

← Savory Cheese and Herb Muffins Sharp Cheddar and Chive Scones →

FAQ

  • Can I use dried herbs instead of fresh herbs?

    Yes, you can substitute dried herbs for fresh herbs. Use about 1 teaspoon of each dried herb for every tablespoon of fresh herb. Keep in mind that the flavor will be more concentrated with dried herbs.
  • Can I freeze these scones?

    Yes, you can freeze the unbaked scones. After cutting them into wedges or rounds, place them on a baking sheet and freeze until solid. Then, transfer them to a freezer bag or container. When ready to bake, bake from frozen, adding a few extra minutes to the baking time.
  • What is the best way to store leftover scones?

    Store leftover scones in an airtight container at room temperature for up to 2 days. To reheat, wrap the scone in foil and warm it in a preheated oven at 350°F (175°C) for about 5-10 minutes.