These herb parmesan scones make for a perfect savory scone recipe. You will be amazed by this simple recipe that comes together in one bowl within 30 minutes!
- 2 cups (240g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- A pinch of black pepper
- ⅓ cup (30g) Parmesan cheese, grated + extra for topping
- 1 stick (115g) unsalted butter, very cold and cut into cubes
- ½ cup (120ml) whipping cream, cold
- 1 large egg, lightly whisked
- 3 Tablespoons chives, chopped
- Milk or heavy cream, for brushing
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, whisk together flour, baking powder, grated parmesan, salt and black pepper. Set aside.
- Add the pieces of cold butter to the dry ingredients and lightly toss until all of the pieces are coated. Using a pastry cutter or your fingers, quickly cut the butter into the flour mixture until the mixture is pebbly with still little chunks of butter, about pea size. Don’t overmix.
- In a small bowl, whisk together the egg with the whipping cream. Pour the cream mixture over the dry ingredients and use a fork to gently stir together. Don’t over stir, the mixture will be wet and sticky. Stir in the chives. Still in the bowl, knead the dough a few times until the dough comes together.
- Place the scone dough on a lightly floured surface. Gently pat and shape the dough into a ¾-1-inch thick circle. Use a sharp knife to cut the scones into 8 even triangles.
- Place the scones on a baking sheet, brush with milk or heavy cream, sprinkle lightly with additional grated Parmesan cheese. Freeze for 15 minutes (important step).
- Bake on the middle rack of the oven for 15-20 minutes or until the tops and edges are golden brown and the scones are set but still slightly soft in the center. Remove from the oven and let the scones cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.
Keywords: Parmesan scones