Scones don’t have to be sweet. Don’t believe the jam-and-cream propaganda.
These are flaky, buttery, salty, and packed with fresh herbs. Think rosemary, thyme, chives, and sharp cheddar if you’re feeling fancy. Split one open, smear with butter, and thank me later. Soup’s best friend. Breakfast’s new hero.
Makes 8 scones.
Step-by-Step Instructions
Preheat and Prep
Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
Mix Dry Ingredients
In a large bowl, whisk flour, baking powder, salt, and pepper.
Add cold butter cubes. Cut in with a pastry blender or your fingers until mixture looks like coarse crumbs.
Stir in herbs and cheese (if using).
Add Wet Ingredients
In a small bowl, whisk buttermilk and egg.
Pour into dry mixture. Stir until just combined (don’t overmix). Dough will be shaggy.
Shape and Cut
Turn dough onto a floured surface. Pat into a ¾-inch thick circle.
Cut into 8 wedges. Or use a biscuit cutter for rounds.
Place on baking sheet. Brush tops with a little buttermilk.
Sprinkle with flaky sea salt and extra herbs.
Bake
Bake for 15–18 minutes until golden brown on the edges.
Serve
Cool for 5 minutes. Split open. Add a pat of butter. Eat while warm.
Summary
Prep Time: 10 minutes | Cook Time: 18 minutes | Total Time: 28 minutes
Yield: 8 scones
Difficulty: Easy
Storage Notes
How to Store:
Keep at room temperature in an airtight container for up to 2 days.
How to Reheat:
Toast or air fry at 350°F for 3–4 minutes. Microwave works but loses the flaky texture.
Freezer-Friendly:
Freeze unbaked scones on a baking sheet, then transfer to a bag. Bake from frozen, adding 5 minutes.
Herb Swap:
Use any combo: dill + chives, sage + thyme, or even scallions + cilantro.
