I’ve been weirdly obsessed with making scones lately because I finally have a good base recipe that’s proven pretty fool-proof. This is my first try at a savory scone and I’m really happy how it came out. The texture is almost biscuit-like and it’s packed with flavor. It tastes almost like those Red Lobster Cheddar Biscuits!
Some things to note.
The base of this scone recipe is one I use all the time for my sweet scones, with some variations to account for the “savory.” For instance, I don’t add any sugar, I increase the salt amount, and I add black pepper. I think this new scone base will serve for future savory scones with different mix-ins. You can just swap out the herbs, cheese, and garlic with other savory flavors!
This recipe takes exactly 20 minutes in my gas oven and the result is a light golden brown bottom with a yellow gold on top, and yields 8 normal-sized scones. Personally, I like to cut them into 12 smaller pieces so there’s more to share.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon of salt
- 1/2 teaspoon fresh ground pepper
- 8 tablespoons (1 stick) butter, cold and cubed
- 1/4 cup herbs (your choice. I used a mixture of thyme, rosemary, tarragon, marjoram)
- 1/2 cup shredded or grated cheddar cheese
- 3 cloves of garlic, minced
- 1/2 cup heavy whipping cream
- 1 large egg
- Optional: another egg for egg wash
- Preheat oven to 350 degrees F (175 degrees C) and line baking sheet with parchment paper or foil.
- In a large bowl (a stand mixer bowl if you have one), whisk together the flour, baking powder, pepper, and salt. Using a stand mixer, mix in butter using the paddle attachment until butter is pea-sized or smaller. Or if you have a pastry blender, cut in the butter until mixture resembles a coarse sand. (If you don’t have a stand mixer or a pastry blender, GoodLife Eats offers an overview of alternative ways to cut butter into flour).
- Stir in herbs, garlic, and cheese until just blended.
- In a small bowl, whisk together the heavy whipping cream and egg until well blended. Pour cream mixture slowly into scone mixture and mix until it comes together as a dough.
- On a lightly floured surface, place dough and form into a flat circle (~inch thick). Cut dough into 8 pie-shaped pieces (or 12 smaller pieces, which is what I like to do) and transfer to a baking sheet.
- Optional: brush the tops of the scones with an egg wash.
- Bake for 20-25 minutes, or until scones are lightly browned. Serve warm.