Parsley and Chive Scones
Flaky, buttery, and bursting with herbal freshness, these Parsley and Chive Scones are a delightful twist on the classic savory scone. Perfectly golden and tender, they feature the vibrant flavors of fresh parsley and chives, which complement the rich, creamy crumb created by cold butter and tangy buttermilk. Quick and easy to prepare in just over 30 minutes, these scones make a fantastic accompaniment to soups, stews, or a simple afternoon tea spread. An egg wash gives them a beautifully glossy finish, making them as visually inviting as they are delicious. Whether served warm or at room temperature, these herbed scones are sure to be a hit at brunches, picnics, or casual gatherings.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon granulated sugar
- 0.5 teaspoon salt
- 0.5 cup unsalted butter (cold, cubed)
- 2 tablespoons fresh parsley (chopped)
- 2 tablespoons fresh chives (chopped)
- 0.75 cup buttermilk
- 1 large egg (for egg wash)
- 1 tablespoon water (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 all-purpose flour, baking powder, sugar, and salt until well combined.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.
Stir in the chopped parsley and chives, ensuring they are evenly distributed throughout the mixture.
Make a well in the center of the dry mixture and pour in the buttermilk. Gently stir just until the dough comes together; do not overmix.
Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it into a cohesive ball.
Pat the dough into a disc about 1-inch thick and 8 inches in diameter. Use a sharp knife or a biscuit cutter to cut the dough into 8 equal wedges or rounds.
Place the scones on the prepared baking sheet, spacing them about 2 inches apart.
In a small bowl, beat the egg with 1 tablespoon of water to create an egg wash. Brush the tops of the scones with the egg wash for a golden finish.
Bake in the preheated oven for 15-18 minutes, or until the scones are golden brown and puffed.
Remove the scones from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Nutrition Facts
Calories |
1939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.3 g | 140% | |
| Saturated Fat | 66.2 g | 331% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 464 mg | 155% | |
| Sodium | 2806 mg | 122% | |
| Total Carbohydrate | 203.9 g | 74% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 14.4 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 317 mg | 24% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 676 mg | 14% | |
*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.
