Parmesan + Herb Savory Scones

These parmesan and herb savory scones are a great mix up from the typical sweet, fruity scone. A fluffy buttery scone with chunks of melted sharp parmesan cheese and the perfect hint of Italian herbs.

I am a sucker for scones. I usually go for the kind with berries in them. So good! But its nice to switch it up once in a while. I would say almost any type of ingredient added to a mixture of butter, heavy cream and flour would be pretty amazing.

The only add in ingredients for these scones are parmesan cheese, and a mixture of Italian herbs. Along with sour cream, heavy cream, butter, baking soda, baking powder, salt, flour and an egg.

Thats the fun thing about scones. The world is your oyster, and you can get creative with mixing in different ingredients.

When making scones, you want to make sure to always use cold, cubed butter. Cold butter helps create that flaky consistency to the scones, and help them rise more.

It is helpful if you happen to have a pastry cutter to cut the cold butter into the flour, but I just used my stand mixer with paddle attachment and mix the butter and flour on low speed for about 2-3 minutes. It worked just fine.

The above photo is what my flour mixture looked like once the cold butter cubes were mixed in. Your flour should be clumpy and powdery still. If the butter was room temperature or soft, then it would clump up more and turn your flour moist. You don’t want that for scones.

Next step if to add your baking powder, baking soda and salt. Then add your egg.

At this point, your dough should be getting pretty tough and thick. Don’t break your mixer! I could tell mine was starting to struggle.

What I did next was added my herbs and parmesan cheese, and turned the mixer on Lowe speed for a few seconds just to get the herbs and cheese mixed in a bit.

You want to let your hands do the rest of the work and give your mixer a break.

Place your dough on a well floured surface. Knead the dough a few times just to incorporate the herbs and cheese in evenly.

You don’t want to over knead. Just a few times should be enough.

Split the dough up into two sections. Flatten both pieces out with a roller. About 1/2 inch thick, and 9 inches wide.

Cut the two pieces of dough into 8 sections each.

It’s ok if every pieces isn’t the same exact size. I personally like to have size options to choose from.

You want to place your scones on a lined baking sheet. Bake for 18 minutes.

Look at that beautiful flaky buttery scone with delicious melted parmesan cheese. Delicious!!!

Enjoy!!!

Parmesan + Herb Savory Scones

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Prep Time 7 minutes mins

Cook Time 18 minutes mins

Total Time 25 minutes mins

Servings: 14 scones

Ingredients Method

Ingredients

  

• 2 teaspoons baking powder
• 4 cups flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons salt
• 1 stick unsalted butter, cold, cubed
• 1 egg
• 1 cup shredded parmesan cheese
• 1 cup sour cream
• 1 cup heavy cream
• 1/2 teaspoon thyme
• 1/2 teaspoon sage
• 1 teaspoon oregano
• 1/4 teaspoon rosemary

Method

 

1. Preheat oven to 350 degrees. Prepare baking sheet with non stick spray or non stick liner.
2. In a stand mixer with paddle attachment, or handheld mixer, combine cubed butter and flour. Mix butter well into the flour on low speed for about 2-3 minutes.
3. Add your baking soda, baking powder and salt. Mix for another 1-2 minutes.
4. Add sour cream and heavy cream. Mix until combined.
5. Add your egg. Mix well. At this point your dough will start to get thick and tough. You don't want to break your mixer.
6. Add in your herbs and parmesan cheese. Mix on low speed for a few seconds.
7. Now, let your hands do the rest of the work and give your mixer a break.
8. Place your dough on a well floured surface and knead dough a few times to ensure that your herbs and parmesan cheese is mix in well and evenly.
9. Divide dough into two sections. Flatten out each section into a circle making dough about 1/2 inch thick and 9 inches wide.
10. Cut both circles into 8 pieces. Place scones on lined baking sheet and bake for about 18 minutes. When they start to turn a very light golden brown, they are done.
11. You can store these scones in a tightly sealed container for about a week.
12. Freshen them up in the microwave to make them warm again! Enjoy!