Rich, buttery, and tender, these savory scones are a great addition to dinner. This recipe makes 6-8 scones. See notes for egg-free and dairy-free options.
¼teaspoonblack pepperor freshly ground black pepper to taste
½cupcold unsalted buttercubed
1largeeggwhisked
½cup plus 2-3 tablespoonswhole milk
½cupshredded sharp cheddar cheese
½cupsliced scallionsor ¼ cup chopped chives
1-2tablespoonsmelted butterfor topping (optional)
Instructions
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
In a large bowl, whisk together the all-purpose flour, sugar, baking powder, salt, and pepper.
Add the sliced butter. Use a pastry blender, forks, or clean hands to cut the butter into pea-sized pieces.
Pour in the whisked egg and ½ cup of milk. Stir into the flour until a rough, shaggy dough forms. Add the remaining 2-3 tablespoons of milk if the dough is too crumbly and won't hold together. The dough should be lightly tacky but holding together.
Fold in the shredded cheddar cheese and scallions.
Transfer to a clean, lightly floured work surface. Fold the dough itself 3-4 times, patting down gently each time.
Form into a 9-inch round by gently pressing the dough. Don't use a rolling pin! Use a bench scraper or knife to slice into 6-8 triangles.
Transfer the scones to a parchment paper-lined baking sheet, leaving at least an inch between each scone. Brush with melted butter for a golden crust. Place in the fridge for 10 minutes to chill. This prevents the butter in the scones from melting before the scones bake.
After chilling, bake the scones on the middle oven rack at 400F for 18-22 minutes, until firm on top and golden. Let rest for 5 minutes before enjoying.
Video
Notes
Leftovers: Good within 2-3 days but best immediately after baking. Let cool before storing at room temp in a closed container.
Dough texture: The scone dough should be a little sticky and not completely dry. If the dough is too wet to work with, add 1 tablespoon of flour until it holds together. If the dough is too dry to work with, add 1 tablespoon of milk until it holds together.
Chill the equipment: Like biscuits, scones benefit from cold or chilled ingredients. I chill the mixing bowl and pastry cutter for at least 15 minutes before starting. This is optional but recommended for best results.
Vegan option: Simply omit the egg and add an extra 1 tablespoon of milk to make egg-free. The scones will be slightly flatter. To make dairy-free, use your favorite vegan stick butter, unsweetened/unflavored soy milk, and vegan shredded cheddar.