Fresh Herb Scones Recipe (Parsley, Thyme, Rosemary)
This fresh herb scones recipe folds parsley, thyme, and rosemary into a tender, lightly savory bake for tea time or brunch. Keep the butter cold and mix just until the dough comes together—this is the key to a good rise. In the how to make steps, you’ll shape, cut, and bake them quickly for a simple homemade result.
Ingredients
Ingredients
Step-by-Step Method
Preheat and prep
Heat the oven to 400°F / 200°C. Line a baking sheet with parchment so you can bake right away once the dough is ready.
Mix the dry ingredients
In a large bowl, whisk together flour, sugar, baking powder, and salt. Stir in the dried thyme and dried rosemary.
Cut in the cold fat
Add the cold cubed butter/margarine. Rub in with your fingertips or use a pastry cutter until the mixture looks like coarse crumbs; work quickly so it stays cold.
Add the fresh herbs
Fold in the parsley, fresh thyme, and fresh rosemary until evenly distributed.
Add milk and bring the dough together
Pour in the milk gradually and stir just until the dough starts to clump. Don’t overmix. If it feels dry, splash in 1–2 tablespoons more milk.
Shape and cut
Turn the dough onto a lightly floured surface. Gently fold it a couple of times, then pat into a 3/4-inch (about 2 cm) thick round. Cut into 8 wedges or use a cutter.
Top (optional)
Place the scones on the tray. Brush a thin layer of beaten egg on top if you want a deeper, more even browning.
Bake and cool briefly
Bake for about 18 minutes, until lightly golden. Let them sit on the pan for 5 minutes, then move to a rack so they set before serving.