When it comes to dinner, I’m a big fan of the bread that’s added as a side: the rolls, the scones, and biscuits, you name it. These Herb Scones are a perfect addition to any meal with their flaky layers, tender crumb, and delicious flavor. The best part is you can use whatever fresh herbs you have on hand!
These Herb Scones come together really quickly and bake in just under 20 minutes. They only need a few basic ingredients and don’t even require a rolling pin. Once the dough is combined you can just gently pat it into a circle before cutting it into 8 equal triangles.
An egg wash is gently brushed on top to give them their beautiful golden brown tops.
A FEW NOTES BEFORE WE GET STARTED
Room Temperature Ingredients:
Eggs: You want to make sure that the eggs are at room temperature to ensure that they are properly incorporated. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.
Now let’s bake! Get started by preheating your oven to 400º F. Combine the flour, baking powder, salt, and herbs in a large bowl. Add butter to the flour mixture and blend together with a pastry blender or your hands until the butter pieces are pea sized. If at any point your butter gets too warm, you can chill the bowl.
Whisk together the buttermilk and egg in a small bowl. Pour the buttermilk mixture into the flour mixture and stir with a fork until it begins to come together.
Gently knead the dough together while it is still in the bowl to make sure it is fully combined. Turn the dough out onto a lightly floured surface and lightly sprinkle with a little bit of flour.
Using your hands, form the dough into a circle that is about 7.5″ in circumference. Cut the dough into 8 even wedges and spread the wedges out evenly on a parchment covered cookie sheet. Whisk together the egg and water in a small bowl. Carefully brush the tops of each scone with egg wash.
Bake for 17-19 minutes until the sides and bottoms are lightly browned. Enjoy!