Best Garden Fresh Herb Scones Recipes

Fresh Herb Scones image

Provided by Nancy Van Ess

Categories Scones

Time 50m

Yield 8 serving(s)

Number Of Ingredients 10

2 cups flour
1/4 cup fresh parsley, chopped
1 tablespoon sugar
1 tablespoon fresh thyme or 1 teaspoon dried thyme, chopped
3 teaspoons baking powder
1 teaspoon fresh rosemary or 1/4 teaspoon dried rosemary, chopped
1/2 teaspoon salt
1/3 cup butter or 1/3 cup margarine
1/2 cup milk
1 egg, slightly beaten

Steps:

Heat oven to 400 degrees.
Lightly grease cookie sheet. In a large bowl, combine flour, parsley, sugar, thyme, baking powder, rosemary and salt; mix well.
With pastry blender or fork, cut in butter until mixture resembles coarse crumbs.
Stir in milk and egg just until moistened.
On floured surface, gently knead dough 10 times.
Place on cookie sheet; roll or pat dough into a 6" round.
Cut 8 wedges; separate slightly.
Bake for 15-20 min.
or until golden brown.
serve warm.

Nutrition Facts : Calories 208.3, Fat 9.2, SaturatedFat 5.5, Cholesterol 45.7, Sodium 367.1, Carbohydrate 26.8, Fiber 1, Sugar 1.7, Protein 4.7

GARDEN FRESH HERB SCONES image

Provided by Eddie Jordan

Time 30m

Number Of Ingredients 13

2 c all purpose flour
1 Tbsp baking powder
1/4 c parmesan cheese
1/2 tsp salt
1/4 tsp pepper
1/2 c buttermilk
1/3 c olive oil, extra virgin
1 egg
2 tsp lime juice
1/2 tsp minced garlic
2 Tbsp green onion finely minced
1 Tbsp fresh basil
1 tsp mint or oregano

Steps:

1. Preheat oven to 375 degrees. Combine flour and next 4 ingredients in a large bowl.
2. In another bowl whisk buttermilk, olive oil, egg, lime juice, garlic and freshly minced herbs.
3. Pour wet ingredients into dry and combine just until mixed.
4. Turn dough onto a lightly floured surface and kneed about 10 times.
5. Divide dough into 2 small balls flatten each ball to about1 inch thick.
6. Cut each circle into 6 wedges. Place onto a baking sheet.
7. Bake 15 minutes or until done. Serve warm

Herb-Cheddar Scones image

Provided by Martha Stewart

Time 50m

Yield Makes 10

Number Of Ingredients 10

2 cups unbleached all-purpose flour, plus more for dusting
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground pepper
1 stick cold unsalted butter, cut into 1/2-inch pieces
1/2 cup heavy cream, plus more for brushing
2 large eggs
4 ounces sharp cheddar, shredded (1 cup)
1/2 cup thinly sliced scallions (from 4 to 6), plus more for sprinkling
2 tablespoons fresh dill sprigs, plus more for sprinkling

Steps:

Preheat oven to 425 degrees. Line a baking sheet with parchment. In a large bowl, whisk together flour, baking powder, salt, and pepper. Toss butter in flour mixture to evenly coat, then press between your fingers until mixture has the texture of coarse meal, with a few pea-size pieces remaining. In another bowl, whisk together cream and eggs.
Make a well in flour mixture; add egg mixture, cheddar, scallions, and dill. Stir together with a fork until dough begins to form but mixture is still crumbly. Turn out onto a lightly floured surface; knead just to combine (do not overwork). Pat out 1/2 inch thick. With a floured 2 3/4-inch biscuit cutter, cut out rounds, as closely together as possible; place on prepared sheet. Gather scraps; pat out again and repeat.
Brush tops with cream; sprinkle with more dill and scallions. Bake, rotating sheet halfway through, until golden brown, 23 to 25 minutes. Let cool completely.