Scones with Herbs de Provence

(4)
"savory scones made with herb de provence spices for a sophisticated twist on a classic favorite. buttery and tender, with the perfect short crumb"
-- @olivesnthyme
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  • Recipe Card
Prep time 15mins
Cook time 15mins
Serves or Makes: 6-8 scones

Recipe Card

ingredients

  • 2 cups pastry flour (sub all purpose or self rising flour*)
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon Kosher salt
  • 1/2 tablespoon Herbs de Provence, or more as needed
  • 8 tablespoons unsalted butter, frozen and grated
  • 1/2 cup heavy cream, plus more for brushing
  • 1 egg, lightly beaten

Method

  • Step 1

    In a large mixing bowl, whisk together flour, herbs, baking powder and salt. Add in the frozen butter, stopping every 2-3 tablespoons to lightly toss the butter into the flour.

  • Step 2

    When all the butter has been incorporated, use a pastry cutter to work the butter into the flour mixture. Mix until the butter is fully incorporated and the mixture resembles coarse sand.

  • Step 3

    In a separate small bowl, combine the heavy cream and lightly beaten egg. Stream in half of the cream and egg mixture into the flour and butter mixture and mix until barely combined. Add remaining cream/egg mixture. Mix until the dough just comes together.

  • Step 4

    Pour dough onto a lightly floured surface. Gently shape the dough into a ball, then gently press down the dough from middle to edges to form a disk. Fold in half. Repeat, carefully pressing the dough back into a round disk. Fold and repeat one more time. Shape into a final disk, 7-8 inches wide.

  • Step 5

    Place the dough disk onto a parchment lined baking sheet. Chill in the freezer for 30-40 minutes. Preheat the oven to 375°F

  • Step 6

    Remove scones from the freezer. Using a dough scraper or long sharp knife, cut scones into 6-8 wedges. Arrange on baking sheet, 1/2-1 inch apart from each other. Brush scones lightly with the additional heavy cream.

  • Step 7

    Bake in the oven until scones are golden brown, 15-20 minutes. If needed, insert a toothpick into the center of a scone. Toothpick should come out clean.

  • Step 8

    Allow scones to cool for 1-2 minutes on the baking sheet. Transfer to a cooling rack to cool additional time as needed. Enjoy with more butter! *Note, if using self rising flour, omit the 2 teaspoons baking powder.

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