Classic Savory Herb Scones
These scones rely on cold butter rubbed into flour to create distinct, flaky layers. Success depends entirely on keeping the dough chilled and handling it as little as possible to ensure the final bake is tender rather than dense.
Temperature is your primary ingredient.
If your kitchen is warm, pop your flour and butter into the freezer for ten minutes before starting. You want the butter to remain in pea-sized shards until the scones hit the hot oven.
- large mixing bowl
- pastry cutter or two butter knives
- baking sheet
- parchment paper
- bench scraper
What goes in.
- 3 cupsall-purpose flour
- 1 tbspbaking powder
- 1 tspkosher salt
- 1/2 cupcold unsalted butter, cubed
- 1 cupsharp cheddar, grated
- 3 tbspfresh chives, minced
- 1 cupheavy cream, plus extra for brushing
Preserving the layers
After bringing the dough together, fold it over itself three times on a floured surface. This creates internal separation, forcing the scones to rise in distinct, flaky sheets rather than a solid mass.
The method.
Mix dry ingredients
Whisk flour, baking powder, and salt in your bowl. Add the cold butter cubes and use a pastry cutter to work them into the flour until the largest pieces are the size of peas.
Incorporate inclusions
Fold in the grated cheddar and chives with a spatula, coating them evenly in the flour mixture.
Add the liquid
Pour in the cream. Mix just until the dough begins to clump together. If it looks dry, add an extra tablespoon of cream; it should be shaggy, not a smooth ball.
Shape and fold
Turn the dough onto a floured counter. Use a bench scraper to fold it onto itself three times. Pat into a one-inch thick disk.
Cut and bake
Slice into eight wedges. Place on a parchment-lined tray, brush the tops with cream, and bake at 400°F (200°C) for 20 to 25 minutes until the edges are golden brown.
Other turns to take.
Bacon and Black Pepper
Add 4 strips of cooked, crumbled bacon and a teaspoon of cracked black pepper to the flour mixture.
Sun-Dried Tomato
Replace the chives with 1/4 cup finely chopped oil-packed sun-dried tomatoes, patted dry.
When it doesn't go to plan.
Do not overwork the dough; if you knead it like bread, the scones will be tough.
Using a bench scraper to cut the dough keeps your hands from melting the butter.
If the kitchen is warm, slide the shaped scones into the freezer for 15 minutes before baking.
The ones that keep coming up.
Why are my scones dense?
You likely used too much liquid or worked the dough too much, which develops the gluten and collapses the air pockets created by the butter.
Can I use milk instead of cream?
You can, but the scones will be significantly less rich and will lack the tender, soft crumb provided by the higher fat content of heavy cream.