Savory Scones
Rich, buttery savory scones flavored with parmesan cheese and freshly ground black pepper. Swap in your choice of cheese, herbs, and spices.
Servings: 8
Calories: 329kcal
Ingredients
- 2 cups all-purpose flour (260 g)
- 2 teaspoons baking powder (8 g)
- ½ teaspoon kosher salt
- 2 teaspoons freshly ground black pepper (3 g) optional, see notes
- ½ teaspoon onion powder optional, see notes
- ½ teaspoon garlic powder optional, see notes
- ½ cup unsalted butter (113 g), cold, cut into small cubes
- 1 cup grated or shredded parmesan cheese (120 g) see notes
- ½ cup heavy cream (114 g), cold
- 1 large egg, cold
Topping:
- heavy cream for brushing tops
- additional cheese for topping
- additional spices for topping
Instructions
- Preheat oven to 375℉. Line baking sheet with parchment paper or reusable silicone baking mat. Set aside.
- In a large bowl, whisk together flour, baking powder, salt, and spices. Toss in cubed butter. Cover and keep in the freezer for 15-30 minutes until ingredients are cold.
- Remove bowl from freezer. Using a pastry cutter (pastry blender) or two forks, cut butter into flour until mixture resembles coarse sand. Mix in cheese.
- Add in cream and whisked egg. Use a sturdy spatula to fold mixture together until a "shaggy mess" dough forms.
- Dump coarse dough onto a clean work surface. Working quickly, knead dough together until cohesive. Be careful not melt the butter with your warm hands.*Alternatively, work on a large sheet of parchment paper. Use the edges of the parchment paper to held fold and knead the dough together.
- Pat dough out into a flat 8-inch round, about ½-inch thick. *If you have hot hands, use a lightly floured rolling pin.
- Use a sharp knife or a bench scraper to slice round into 8 equal sized wedges.
- Transfer cut scones onto prepared baking sheet, allowing at least 2-inches between scones. Lightly brush scone tops with heavy cream. Sprinkle additional cheese and spice on top.
- Bake for 18-20 minutes until scones have puffed up and are golden brown in color. Cool slightly on baking sheet before transferring to wire rack. Serve scones warm.
Notes
Ingredients:
- I used a combination of black pepper, onion powder, and garlic powder. You may swap in your choice of spices depending on your choice of cheese.
- I used grated parmesan cheese. Mixed with the onion and garlic powder, this combination tastes like Cheez-it crackers.
- Other great cheese and spice/herb pairing include:
- Pecorino Romano + black pepper (like Cacio e pepe!)
- Pepper Jack + garlic powder + oregano
- Cheddar + thyme
- Cheddar + rosemary
- Cheddar + Old Bay seasoning
- Use 1 cup of grated or shredded cheese + 1 Tbsp dried seasonings or 1/2 Tbsp fresh seasonings
- Store cooled scones in airtight container at room temperature for up to two days or in the fridge for up to four days.
- Reheat scones in microwave for 10 second intervals until warm. Or, place in toaster oven for 3-5 minutes until warm.
- For longer storage- individually wrap scones in plastic wrap, then store in an airtight zip-top freezer bag. Keep in the freezer for up to one month. Defrost at room temperature
Nutrition
Calories: 329kcal, Carbohydrates: 27g, Protein: 8g, Fat: 21g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.5g, Cholesterol: 79mg, Sodium: 484mg, Potassium: 92mg, Fiber: 1g, Sugar: 1g, Vitamin A: 714IU, Vitamin C: 0.1mg, Calcium: 193mg, Iron: 2mg