Savory Herb and Cheese Scones

Name: Savory Herb and Cheese Scones
Cook time: 20 min
Yield: 4 servings
Ingredients: 240 g all-purpose flour plus more for dusting; 12 g baking powder; 4 g fine salt; 1 g black pepper freshly ground; 85 g unsalted butter very cold, cut into 1 cm cubes; 120 g sharp cheddar cheese coarsely grated; 30 g scallions thinly sliced; 10 g fresh parsley finely chopped; 8 g fresh chives finely chopped; 180 ml whole milk cold, divided; 1 large egg beaten; 15 ml whole milk cold, divided

These savory scones bake up with crisp edges, layered centers, and a bold mix of cheddar, scallions, parsley, and chives. Serve them warm for breakfast, brunch, or alongside soup for a simple main that feels special without being complicated.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

240 g all-purpose flour plus more for dusting
12 g baking powder
4 g fine salt
1 g black pepper freshly ground
85 g unsalted butter very cold, cut into 1 cm cubes
120 g sharp cheddar cheese coarsely grated
30 g scallions thinly sliced
10 g fresh parsley finely chopped
8 g fresh chives finely chopped
180 ml whole milk cold, divided
1 large egg beaten
15 ml whole milk cold, divided

Instructions

Heat the oven to 220 C. Line a baking sheet with parchment paper. The oven is fully preheated and the tray is lined.
In a large bowl, whisk together the flour, baking powder, salt, and black pepper. The dry mixture is evenly combined with no pockets of leavener.
Add the cold butter cubes and cut them in until the mixture looks like coarse crumbs with some pea-sized pieces remaining. The butter is dispersed but still visible in small pieces.
Fold in the cheddar, scallions, parsley, and chives so they are evenly distributed. The cheese and herbs are spread throughout the mixture.
Stir in 180 ml of the cold milk just until a shaggy dough forms, then use your hands to bring it together without overworking. Hold back the remaining 15 ml milk for brushing the tops later. The dough holds together but still looks rough and layered.
Turn the dough onto a lightly floured surface and pat it into a 2 cm-thick round about 18 cm across. Cut into 4 wedges. The dough is evenly shaped and cut into 4 portions.
Transfer the wedges to the prepared sheet, leaving space between them. Brush the tops with the beaten egg, then lightly brush with the remaining 15 ml milk. The tops are glossy and lightly coated.
Bake for 18 to 20 minutes, until the scones are risen, deeply golden, and set in the center. Cool on a rack for 5 minutes before serving. The scones are golden brown and sound hollow when gently tapped on the bottom.