A delightful twist on classic scones, combining the savory flavors of herbs and cheese for a perfect snack or side.
Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, combine the flour, baking powder, and salt.
Whisking the dry ingredients ensures they are evenly distributed.
Cut the cold butter into the flour mixture until it resembles coarse crumbs.
Cold butter is key to achieving a flaky texture in the scones.
Beat the eggs and buttermilk together in a separate bowl.
Ensure the eggs and buttermilk are well combined for even mixing.
Add the wet mixture to the dry ingredients and mix until just combined.
Avoid overmixing to keep the scones tender.
Fold in the chopped herbs and grated cheese.
Gently fold to evenly distribute the herbs and cheese without overworking the dough.
Turn the dough onto a floured surface and pat it into a 1/2-inch-thick rectangle.
Use a light touch to avoid compressing the dough too much.
Cut the dough into squares, then cut each square diagonally to form triangles.
For uniform scones, use a sharp knife or a dough cutter.
Place the scones on the prepared baking sheet, brush with a beaten egg, and sprinkle with additional cheese.
Brushing with egg gives the scones a golden, shiny finish.
Bake for 10-12 minutes or until golden brown. Cool slightly before serving.
Keep an eye on the scones to prevent overbaking.
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