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Samantha Seneviratne's Savory Herb Scones

Savory Herb Scones

bySamantha Seneviratne
Total 1 hour (includes cooling time)
Active 20 mins
Makes 8 scones
Special Equipment
a pastry blender and a bench scraper, optional
Special Equipment
a pastry blender and a bench scraper, optional
  • 1/2 cup whole milk
  • 1/3 cup heavy cream, plus more for brushing
  • 1 large egg, lightly beaten
  • 2 cups all-purpose flour, plus more for dusting
  • 1/4 cup finely grated Parmigiano-Reggiano cheese, plus more for the top
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon coarse salt
  • 3/4 teaspoon freshly cracked black pepper
  • 8 tablespoons (1 stick) cold unsalted butter, cut into pieces
  • 1/2 cup coarsely chopped mixed tender herbs, such as parsley, cilantro, dill, chives, or chervil
    1. Preheat the oven to 425° F. In a small bowl, whisk together the milk, cream, and egg. In a large bowl, whisk together the flour, cheese, baking powder, salt, and pepper.
    2. Add the butter to the flour mixture and cut with a pastry blender until the mixture resembles coarse meal. Toss in the herbs and stir to combine.
    3. Drizzle in the milk mixture and stir with a fork until crumbly, but just combined. Liberally dust a parchment-lined baking sheet with flour. Tip the dough onto the baking sheet and pat it into a 6-inch circle. Using a sharp knife or a bench scraper, cut the dough into 8 equal triangles. Spread the triangles apart and brush the tops with heavy cream. Finish with more cheese, if desired.
    4. Bake until the scones are golden brown, set, and a toothpick inserted in the center comes out clean, about 22 minutes. Transfer the baking sheet to a rack to cool slightly. Serve warm or at room temperature.
    5. These are best served the day they are baked and can also be frozen for up to 3 months before baking.