Herb Scones
Scones are a classic English pastry traditionally served with tea. Adding fresh herbs gives the scones a distinctive, fresh flavor, making them an excellent choice for breakfast or a snack. In English cuisine, there is a long tradition of preparing both sweet and savory versions. This herb-infused version puts a modern twist on the original recipe and is a perfect complement to a refreshing, light tea.
Ingredients for this recipe
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Preparation Steps
1
Prepare the ingredients: finely chop the parsley, rosemary, and thyme. Combine them in a bowl to ensure even distribution of the herbs.
2
In a large bowl, whisk together the flour, baking powder, salt, and sugar.
3
Dice the butter and add it to the flour mixture. Using your fingertips or a pastry blender, cut the butter into the flour until the mixture resembles coarse crumbs. This will help create light and tender scones.
4
Add the fresh herbs to the dough and mix evenly.
5
In a small bowl, whisk the egg and half of the heavy cream. Pour the egg-cream mixture into the dry ingredients and quickly mix to form a dough. Avoid over-mixing to keep the scones tender.
6
Shape the dough into a circle approximately 1.5 inches thick (3-4 cm). On a lightly floured surface, cut the circle into 6-8 wedges.
7
Place the dough wedges on a baking sheet lined with parchment paper, and brush the tops with the remaining heavy cream for a glossy finish.
8
Bake in a preheated oven at 350°F (180°C) for 15-20 minutes, or until the tops are golden brown.
9
Let the scones cool slightly before serving with fresh butter or a dollop of yogurt.
