Herb Scones Recipes

MATCHA-HERB SCONES

Steps:

• Line a baking sheet with parchment paper and set aside. Combine the flour, sugar, matcha, baking powder and 1 teaspoon salt in a large bowl and whisk until evenly combined. Add the chilled butter and rub it into the flour with your fingers until it resembles a coarse meal. Combine the chives and tarragon in a small bowl, then scoop out and reserve 1 tablespoon of the herbs in another bowl. Sprinkle the remaining herbs in the flour mixture and toss until evenly incorporated.
• Form a well in the center of the flour mixture, then pour in the cream. Using a fork, stir until the dough just comes together (it will be wet and sticky). Transfer the dough to well-floured work surface and, using well-floured hands, pat into a 9-by-6-inch rectangle, about 3/4-inch thick. Using a large knife, halve the rectangle lengthwise, then cut crosswise into thirds, creating six 3-by-3-inch squares. Halve each square diagonally to create 12 triangles, then transfer all the triangles to the prepared baking sheet and space apart evenly. Freeze for 1 hour to firm up.
• Meanwhile, in a small bowl, add the room temperature butter, pepper and the remaining 1/4 teaspoon salt. Add the reserved herbs and stir to combine. Set aside.
• Preheat the oven to 400 degrees F.
• Using a pastry brush, dust off any excess flour attached to the scones, then brush the tops of the scones with cream. Bake the scones until puffed and golden brown on top, 20 to 25 minutes. Transfer the scones to a wire rack and let cool for 10 minutes, then serve warm with the herb butter on the side.

HERB-CHEDDAR SCONES

Steps:

• Preheat oven to 425 degrees. Line a baking sheet with parchment. In a large bowl, whisk together flour, baking powder, salt, and pepper. Toss butter in flour mixture to evenly coat, then press between your fingers until mixture has the texture of coarse meal, with a few pea-size pieces remaining. In another bowl, whisk together cream and eggs.
• Make a well in flour mixture; add egg mixture, cheddar, scallions, and dill. Stir together with a fork until dough begins to form but mixture is still crumbly. Turn out onto a lightly floured surface; knead just to combine (do not overwork). Pat out 1/2 inch thick. With a floured 2 3/4-inch biscuit cutter, cut out rounds, as closely together as possible; place on prepared sheet. Gather scraps; pat out again and repeat.
• Brush tops with cream; sprinkle with more dill and scallions. Bake, rotating sheet halfway through, until golden brown, 23 to 25 minutes. Let cool completely.

HOW TO MAKE PERFECT SCONES

Steps:

• Whisk flour, sugar, salt, and baking powder together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
• Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the add-ins, then mix together until everything appears moistened.
• Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it's too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges. For smaller scones, press dough into two 5-inch discs and cut each into 8 wedges. To make 10-12 drop scones: Keep mixing dough in the bowl until it comes together. Drop scones, about 1/4 cup of dough each, 3 inches apart on a lined baking sheet. To make mini (petite) scones, see recipe note.
• Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
• Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
• Meanwhile, preheat oven to 400°F (204°C).
• Line a large baking sheet with parchment paper or silicone baking mat(s). If making mini or drop scones, use 2 baking sheets. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
• Bake for 18-26 minutes or until golden brown around the edges and lightly browned on top. Larger scones take closer to 25 minutes. Remove from the oven and cool for a few minutes. Feel free to top with any of the toppings listed in the recipe Note below.
• Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.

FRESH HERB SCONES

Steps:

• Heat oven to 400 degrees.
• Lightly grease cookie sheet. In a large bowl, combine flour, parsley, sugar, thyme, baking powder, rosemary and salt; mix well.
• With pastry blender or fork, cut in butter until mixture resembles coarse crumbs.
• Stir in milk and egg just until moistened.
• On floured surface, gently knead dough 10 times.
• Place on cookie sheet; roll or pat dough into a 6" round.
• Cut 8 wedges; separate slightly.
• Bake for 15-20 min.
• or until golden brown.
• serve warm.

SAVORY CHEDDAR HERB SCONES

Steps:

• Whisk together the flour, sugar, salt, baking powder and soda in a large bowl.
• Chill while you prepare the remaining ingredients.
• Beat the buttermilk and egg together and set aside.
• Grate the frozen butter on the side of the box grater with the largest holes.
• Add the grated butter to the dry ingredients and, using your fingers, work in the butter until the mixture comes together and resembles gravel or coarse crumbs.
• Add the wet ingredients and stir with a fork.
• Add the cheese and herbs and stir to combine.
• Gather the dough with your hands and knead just until combined.
• Turn the dough out onto a floured board and pat into a rectangle.
• Fold the dough in half.
• Turn and pat into a rectangle again.
• Fold in half again.
• Pat or roll dough into an 8-inch circle and cut into 8 wedges.
• Place the wedges on a baking sheet lined with parchment paper and chill scones for at least 15 minutes.
• Preheat oven to 425 and beat together the milk and cream.
• Brush the tops of the chilled scones with the milk-cream mixture and sprinkle with flaky sea salt.
• Bake until golden brown, approximately 20 minutes.
• Cool on a wire rack.

OLIVE AND HERB SCONES

Steps:

• Preheat the oven at 200C / 400F.
• In a large mixing bowl, combine the dry ingredients together.
• Make a well in the centre.
• Add the soy milk and apple cider vinegar. Stir them together (don't combine with the dry ingredients yet).
• Add the melted coconut oil followed by the olives and chopped herbs.
• Draw the flour in and mix with the wet ingredients.
• Lift and fold the flour until a dough is form. Use your hand when everything is almost combined.
• Do not overwork the dough.
• Divide the dough in two balls.
• Shape and flatten each ball on a baking sheet lined with parchment paper.
• Cut each flattened dough into 6 triangles.
• Lightly brush the top with some soy milk.
• Bake for 20 - 22 minutes.
• Remove from the oven and let cool slightly before serving.

GLUTEN-FREE GARLIC HERB SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Mix flour, baking powder, and xanthan gum together in a medium bowl. Cut in butter using a pastry cutter or 2 knives.
• Whisk half-and-half, eggs, and egg whites together in a separate medium bowl. Pour over the flour mixture. Add 2 tablespoons basil, 2 tablespoons thyme, garlic, and salt; mix until dough comes together.
• Create 6 rounded balls of dough and place on the baking sheet. Sprinkle remaining basil and thyme on top.
• Bake in the preheated oven until bottoms and edges turn golden, about 20 minutes.

HERB AND CHEESE SCONES

Steps:

• Make the White Soda Bread with Herbs dough. Stamp into scones, brush with egg wash and dip into grated cheddar cheese. Bake for 20 minutes in a 450 degree oven.
• Preheat oven to 450 degrees.
• In a mixing bowl sift together 1 pound flour, 1/2 teaspoon salt and 1/2 teaspoon baking soda. Make a well in the center. Pour most of the milk into the well. Using one hand, mix in the flour from sides of the bowl, adding more milk if necessary. The dough should be softish, not too wet and sticky. When it all comes together, turn the dough onto a well-floured counter. Wash and dry hands. Knead lightly for 1 second, just to tidy it up, flip over. Pat dough into a round about 11/2 inches deep and cut a cross into dough over the sides of the bread to let the fairies out. Bake in preheated 450 degree oven for 15 minutes, then turn down the oven to 400 degrees for another 30 minutes or until cooked. If in doubt, tap the bottom of the bread, it should sound hollow.
• Add fresh herbs to dry ingredients of white soda bread dough and proceed making dough as above. Shape into loaf or scones and bake as for soda bread. If making scones bake for 20 minutes in a 450 degree oven.

CHEESE AND HERB SCONES

Steps:

• Preheat the oven to 230 C / 210 C Fan / Gas 8. Line a baking tray with parchment.
• Put the flour, baking powder, salt, dried herbs, mustard and cheese into a mixing bowl and mix until well combined. Add the butter and and rub through with your fingers until the mixture resembles breadcrumbs.
• Make a well in the middle of the flour mixture and pour in a little at a time the water and milk and stir until the mixture forms a ball and until you have ran out of milk and water. (If the mixture looks dry add a tiny bit of water but not so that it looks wet.)
• Knead for about 2 minutes on a floured surface. Roll the dough out on a floured surface and cut into twelve 7.5cm (3 in) rounds and put on your baking tray. Try to cut the scones as close together as you can so you can fit more scones out of the mixture. Re-roll the dough and cut more scones until you have no dough left.
• Bake in the oven for about 17 minutes. Keep an eye on your scones to make sure that they do not burn!