Description
These Ricotta-Herb Savory Scones are tender and flavorful, infused with fresh green onions and an aromatic blend of parsley, thyme, and rosemary. Perfectly golden with a lightly crisp exterior, they're an excellent addition to breakfast, brunch, or as a savory snack.
Ingredients
Units
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 1/4 teaspoons sugar
Butter
- 5 tablespoons chilled unsalted butter
Herbs and Aromatics
- 1/2 cup green onions or scallions (chopped)
- 1/4 cup fresh parsley (minced)
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh rosemary (minced)
Dairy and Eggs
- 1 cup ricotta cheese
- 2/3 cup milk
- 1 large egg (beaten with 1 teaspoon water for egg wash)
Seasonings
- sea salt
- black pepper
- smoked paprika
Instructions
- Preheat Oven: Set your oven to 425 degrees Fahrenheit to get it ready for baking the scones.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until well combined.
- Incorporate Butter: Grate the chilled unsalted butter into the dry mixture and stir with a fork until the texture resembles coarse meal with small pea-sized pieces.
- Add Herbs and Scallions: Stir in the chopped green onions, parsley, thyme, and rosemary, distributing them evenly throughout the flour and butter mixture.
- Mix Wet Ingredients: Add the ricotta cheese followed by the milk to the bowl. Stir gently until the dough just begins to come together without overmixing.
- Knead and Shape Dough: Turn the dough out onto a lightly floured surface and knead gently 2 to 3 times to bring it together. Then pat the dough into a 9-inch rectangle.
- Cut Scones: Flour a knife and use it to cut the dough into 12 equal pieces, aiming for uniform sizes for even baking.
- Prepare for Baking: Transfer the scones to a parchment-lined baking sheet, making sure to space them slightly apart.
- Apply Egg Wash and Season: Brush the tops liberally with the beaten egg wash. Then sprinkle sea salt, freshly ground black pepper, and smoked paprika over the scones.
- Bake: Place the baking sheet in the preheated oven and bake the scones for 20 minutes, or until they turn a golden brown color.
- Cool and Serve: Remove from oven and allow the scones to cool slightly before serving. Enjoy warm for best flavor and texture.
Notes
- Savory scones are light and fluffy with plenty of herb flavor, perfect for breakfast, brunch, or as a dinner roll substitute.
- You can substitute fresh herbs with dried herbs if necessary, but use about one-third the quantity.
- For a dairy-free variation, try using plant-based ricotta and milk substitutes, but texture may vary.
- Ensure the butter is very cold to achieve a flaky texture in the scones.
- Egg wash gives a beautiful glossy finish, but you can omit it or substitute with milk for a different look.
Nutrition
- Serving Size: 1 scone
- Calories: 167 kcal
- Sugar: 1 g
- Sodium: 295 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 36 mg
