Thyme Parmesan Scones
Thyme Parmesan Scones
Sometimes I want a savory pastry for breakfast instead of sweet, and these scones definitely satisfy. The cheese melts in the dough, making it nicely moist, and the fresh thyme adds a distinctly earthy aroma.
For scones to be airy and flaky, you need to use good butter, and it needs to be very cold. I like to cut mine into small cubes and freeze it for five minutes while I do the prep.
A food processor does a great and fast job of incorporating the butter into the flour, but it’s not absolutely necessary. Before I bought mine, I used a pastry cutter (and plenty of elbow grease) or two knives (cross them in the center of the bowl and pull away).
Don’t overwork the dough when mixing the dry and wet ingredients—it should barely just come together—otherwise, the butter will melt and result in tough, dense scones.
Creating round shapes with a cookie cutter is an extra step—I just like how neat and chic the scones look that way. But by all means, cut the rolled-out dough into squares or triangles; they will still be delicious.
- Yields 15–17 scones
- 2¾ cups unbleached all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon dried onion
- ½ teaspoon dried garlic
- 8 tablespoons cold unsalted butter, cut into ½-inch cubes
- 3 eggs
- ½ cup + 2 tablespoons whole milk, divided
- 2½ cups Parmesan cheese, freshly grated
- 2 tablespoons fresh thyme, finely chopped, plus extra for garnish
- Preheat the oven to 375 degrees, and line two baking sheets with parchment paper.
- Place the flour, baking powder, salt, dried onion and dried garlic into a food processor bowl fitted with an S-blade. Pulse a few times to combine.
- Add the butter and pulse in quick, 2-second intervals until the mixture looks like moist crumbs and the butter is in pea-size pieces.
- In a large bowl, whisk the eggs with the milk. Stir in the cheese and thyme. Add the flour mixture, and stir with a wooden spoon until combined.
- Transfer the dough to a lightly floured surface, and knead it gently 3 or 4 times. With your hands, flatten the dough down to an even 1-inch thickness.
- Using a round 2½-inch cookie cutter, cut shapes out of the dough and place them on the baking sheet, spacing them 3 inches apart. Put the dough scraps back together and cut out more shapes, until you use up all the dough.
- Brush each scone with the milk and place a piece of thyme in the middle, lightly pressing it down.
- Bake in the oven until golden brown, about 20–25 minutes.