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- 2 cups all-purpose flour - 1 tablespoon baking powder - ½ teaspoon salt - ¼ teaspoon black pepper - ¼ cup cold unsalted butter, cubed - 1 cup shredded sharp cheddar cheese - ¼ cup grated Parmesan cheese - 1 tablespoon fresh chives, chopped - 1 tablespoon fresh parsley, chopped - ¾ cup whole milk - 1 large egg, beaten (for egg wash) Gather these ingredients before you start. Fresh herbs and good cheese make a big difference. The cheddar gives a sharp taste, while Parmesan adds a nice touch. Use cold butter for a flaky texture. Mixing in freshly chopped herbs will bring bright flavors. Whole milk keeps the scones moist and rich. Don't skip the egg wash; it helps the scones get a lovely golden color. For the full recipe, check out the detailed instructions. - Preheat oven to 400°F (200°C). - Line a baking sheet with parchment paper. - In a large bowl, mix 2 cups of flour, 1 tablespoon of baking powder, ½ teaspoon of salt, and ¼ teaspoon of black pepper. - Whisk until well combined. This mix is the base of your scones. - Add ¼ cup of cold, cubed unsalted butter into the flour mix. - Use your fingers or a pastry cutter to work the butter into the flour. - Keep mixing until it looks like coarse crumbs. - Now, stir in 1 cup of shredded sharp cheddar cheese, ¼ cup of grated Parmesan cheese, 1 tablespoon of chopped chives, and 1 tablespoon of chopped parsley. Mix well to spread the flavors. - Make a well in the center of the dry mix. - Pour in ¾ cup of whole milk. - Gently mix with a wooden spoon until everything comes together. - Avoid overmixing; this helps keep the scones light. - Turn the dough onto a floured surface. - Knead the dough gently a few times until it forms a ball. - Pat the dough into a 1-inch thick circle. - Cut it into 8 wedges with a sharp knife, or use a round biscuit cutter for circles. - Place the scones on your lined baking sheet, leaving space between each one. - Brush the tops with 1 beaten egg for a nice glaze. - Bake for 15-20 minutes, until they are golden brown and puffed up. - Watch for a nice rise and a golden top. For the complete recipe, refer to the earlier section. Enjoy making your savory herb and cheese scones! To get the best scone texture, use cold butter. Cold butter helps create flaky layers. When you mix the butter into the flour, it should stay in small pieces. These small pieces melt during baking, creating air pockets. Avoid overmixing your dough. When you add milk, mix just until it comes together. Overmixing can make the scones tough. Remember, they should be light and fluffy, not dense. You can enhance your scones by using different herbs. Fresh herbs like thyme, rosemary, or basil give a new twist. Each herb brings its own taste that pairs well with cheese. For cheese substitutions, try feta or gouda. Each cheese adds a unique flavor. Mix and match to find your favorite combination. Experimenting is fun and can lead to delightful surprises. These scones are great with spreads. Try butter, cream cheese, or even a tangy chutney. They also pair well with soups. A warm scone can balance out a hearty bowl of soup. Storing leftovers properly is key to keeping them fresh. Place them in an airtight container. They will stay good at room temperature for up to two days. If you want to keep them longer, store them in the fridge. Enjoy your savory herb and cheese scones anytime! For the full recipe, check out the details above. {{image_2}} You can change the flour for a gluten-free mix. This makes the scones safe for those who avoid gluten. Several brands offer nice gluten-free blends. Just make sure to use the same amount as the all-purpose flour. For cheese, consider using feta or goat cheese. These cheeses add a different taste and texture. They can make your scones more unique. Try mixing different cheese varieties to find your favorite flavor. Adding vegetables can give your scones a fun twist. Spinach adds a nice green color and nutrition. Sun-dried tomatoes bring a sweet and tangy flavor. Just chop them small and mix them in with the cheese. You can also play with herbs and spices. Basil or dill can offer a fresh taste. For some heat, add a pinch of red pepper flakes. These small changes can create a new flavor experience. You can turn your savory scone into a sweet one. Try adding a bit of sugar and some dried fruits. Cranberries or blueberries work well. This change can make a great breakfast treat. Mixing sweet and savory flavors is another fun idea. Add a bit of honey to the dough and top with cheese. This combo brings warmth and a unique taste. For the full recipe, check the earlier section. Enjoy experimenting with your scone creations! To keep your scones fresh, store them at room temperature in an airtight container. They will stay tasty for about two days. If you want to keep them longer, place them in the fridge. They may last up to a week this way. Just remember, cold can change their texture a bit. To reheat scones, use the oven. Preheat it to 350°F (175°C). Place the scones on a baking sheet. Heat them for about 5 to 10 minutes. This will help keep them soft and flaky. You can also use a microwave, but be careful! Heat them for only 15 to 20 seconds. Too long will make them tough. You can freeze scones either before or after baking. If you freeze them raw, place the cut scones on a baking sheet first. Freeze them for about 30 minutes. Then, transfer them to a zip-top bag, and store for up to three months. When ready to bake, you can cook them straight from the freezer. Just add a few extra minutes to the time. If you've baked them, let them cool first. Then, wrap them well and freeze. They can also last up to three months this way. Savory Herb and Cheese Scones last about 2-3 days when stored at room temperature. Keep them in an airtight container to maintain freshness. If you see any mold or if they smell off, it’s time to toss them. Yes, you can prepare the dough ahead of time. Form the scones and place them on a baking sheet. Cover them and chill in the fridge for up to 24 hours. When ready, bake them straight from the fridge. This keeps the scones fresh and tasty. If you don’t have buttermilk, you can make a quick substitute. Mix ¾ cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes. This will give you a similar tangy flavor for your scones. Yes, these scones freeze well. You can freeze the dough before baking or freeze baked scones. To freeze dough, shape the scones and place them on a baking sheet. Once frozen, transfer them to a bag. For baked scones, let them cool completely before freezing. Thaw them in the fridge overnight before reheating. To make your scones fluffier, use cold butter and avoid overmixing the dough. The cold butter creates steam during baking, which helps the scones rise. Mix just until the ingredients come together. Overworking can lead to dense scones. This blog post covers the essential steps to make savory herb and cheese scones. You learned about the right ingredients, from flour to fresh herbs. I shared tips for perfect texture and flavor. You now know how to shape, bake, and store these tasty treats. Enjoy experimenting with variations and serving these scones warm. They make a great snack or side dish. With practice, you can master the art of scone-making. Enjoy every bite!

Savory Herb and Cheese Scones

Indulge in the delightful flavors of Savory Herb and Cheese Scones with this easy recipe! Perfect for breakfast or a snack, these scones combine sharp cheddar, Parmesan, and fresh herbs for a delicious treat. In just 35 minutes, you can enjoy warm, golden-brown scones that are perfect for sharing. Click through to get the step-by-step instructions and elevate your baking game with these irresistible scones!
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Ingredients
  

2 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

¼ teaspoon black pepper

¼ cup cold unsalted butter, cubed

1 cup shredded sharp cheddar cheese

¼ cup grated Parmesan cheese

1 tablespoon fresh chives, chopped

1 tablespoon fresh parsley, chopped

¾ cup whole milk

1 large egg, beaten (for egg wash)

Instructions
 

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, combine the flour, baking powder, salt, and black pepper. Whisk together until well mixed.

      Add the cold, cubed butter into the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.

        Stir in the shredded cheddar cheese, grated Parmesan, chopped chives, and parsley until evenly distributed.

          Make a well in the center of the dry ingredients, and pour in the milk. Mix gently with a wooden spoon until just combined. Be careful not to overmix the dough.

            Turn the dough out onto a lightly floured surface and knead it gently a few times until it comes together.

              Pat the dough into a 1-inch thick circle, then cut it into 8 wedges using a sharp knife. Alternatively, use a round biscuit cutter to create circles.

                Place the scones onto the prepared baking sheet, leaving space between each one. Brush the tops with the beaten egg.

                  Bake in the preheated oven for 15-20 minutes, or until golden brown and puffed up.

                    Allow the scones to cool on a wire rack for a few minutes before serving warm.

                      Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 8 scones