These savory scones are a delightful twist on the classic recipe, featuring a hint of fresh herbs and a buttery, cheesy flavor.
Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a food processor, combine the flour, baking powder, salt, and Parmesan cheese. Pulse a few times to mix.
Ensure the dry ingredients are evenly mixed for consistent flavor.
Add the cold butter cubes to the processor and pulse until the mixture resembles coarse crumbs.
Using cold butter helps create a flaky texture in the scones.
Transfer the mixture to a mixing bowl. In a separate bowl, whisk together the egg and milk.
Whisking the egg and milk ensures they are well combined for even mixing.
Pour the wet ingredients into the dry mixture and gently mix until just combined. Fold in the parsley.
Avoid overmixing to keep the scones tender.
Turn the dough onto a floured surface and gently knead it a few times. Pat it into a circle about 1/2 inch thick.
Use a light touch to avoid compressing the dough too much.
Cut the dough into wedges and place them on the prepared baking sheet. Brush the tops with a little milk for a golden finish.
Brushing with milk adds a nice sheen and helps with browning.
Bake in the preheated oven for 12-15 minutes, or until golden brown. Serve warm.
Keep an eye on the scones to prevent overbaking.
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