Fresh Herb Scones
Elevate your breakfast or afternoon tea with these light and flaky Fresh Herb Scones, a savory twist on a classic favorite. Infused with the vibrant flavors of parsley, chives, thyme, and rosemary, these scones strike the perfect balance between buttery richness and herbal freshness. With a quick prep time of just 15 minutes, this recipe delivers golden, tender scones in under 20 minutes of baking. Perfect for pairing with soups, salads, or simply enjoyed on their own, these herb-studded delights are sure to impress. Whether brushed with a touch of heavy cream for added gloss or served warm with butter, these scones are a must-try for herb lovers and home bakers alike!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 tablespoon Granulated sugar
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (cold, cubed)
- 0.75 cup Milk
- 1 Egg (large)
- 2 tablespoons Fresh parsley (chopped)
- 2 tablespoons Fresh chives (chopped)
- 1 tablespoon Fresh thyme leaves
- 1 teaspoon Fresh rosemary (chopped)
- 2 tablespoons Heavy cream (optional, for brushing)
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, sugar, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
In a separate bowl, whisk together the milk and egg. Set aside 1 tablespoon of this mixture for brushing the tops of the scones later.
Make a well in the center of the dry ingredients and pour in the milk mixture. Gently mix until the dough just comes together; do not overmix.
Fold in the chopped fresh parsley, chives, thyme, and rosemary. The dough will be slightly sticky.
Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch-thick circle.
Use a sharp knife or a biscuit cutter to divide the dough into 8 equal wedges or rounds.
Place the scones onto the prepared baking sheet, spacing them about 2 inches apart. Brush the tops with the reserved milk-egg mixture or heavy cream.
Bake in the preheated oven for 16-18 minutes, or until the scones are golden brown on top.
Allow the scones to cool slightly before serving. Enjoy them warm, plain, or with butter and jam!
Nutrition Facts
Calories |
2062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.0 g | 151% | |
| Saturated Fat | 71.8 g | 359% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 495 mg | 165% | |
| Sodium | 2705 mg | 118% | |
| Total Carbohydrate | 213.3 g | 78% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 23.6 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 363 mg | 28% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 732 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
