These Wheat and Herb Scones offer a savory twist on the classic tea-time treat, combining the nutty depth of whole-wheat flour with the bright, aromatic notes of basil, oregano, and thyme. The result is a tender, flaky crumb that pairs perfectly with a cup of coffee or a light lunch. The buttery dough holds together beautifully, creating a crisp exterior while remaining soft and moist inside. Ideal for brunch gatherings or a quick homemade snack, these scones are easy to prepare and require minimal kneading. The herb blend provides a sophisticated flavor profile that complements sharp cheddar or simply a smear of butter. Serve them warm from the oven for the best texture and aroma, making them a delightful addition to any meal.
Wheat and herb scones
Description
These Wheat and Herb Scones offer a savory twist on the classic tea-time treat, combining the nutty depth of whole-wheat flour with the bright, aromatic notes of basil, oregano, and thyme. The result is a tender, flaky crumb that pairs perfectly with a cup of coffee or a light lunch. The buttery dough holds together beautifully, creating a crisp exterior while remaining soft and moist inside. Ideal for brunch gatherings or a quick homemade snack, these scones are easy to prepare and require minimal kneading. The herb blend provides a sophisticated flavor profile that complements sharp cheddar or simply a smear of butter. Serve them warm from the oven for the best texture and aroma, making them a delightful addition to any meal.Ingredients
Directions
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Preheat oven to 400°F (200°C). Oil a 12 x 15 inch baking sheet.
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In a large bowl, whisk together all-purpose flour, whole-wheat flour, baking powder, basil, oregano, and thyme.
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Add the cold butter or margarine to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
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In a small bowl, beat the eggs and milk together until blended. Reserve 2 tablespoons of this mixture for brushing later.
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Add the remaining egg-milk mixture to the flour mixture and stir until just evenly moistened. Do not overmix.
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Scrape the dough onto a lightly floured surface and knead gently about 6 times, or until the dough holds together without being sticky.
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Divide the dough in half. Pat each half into a round, approximately 3/4 inch thick and 5-6 inches in diameter.
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Place the two rounds well apart on the prepared baking sheet.
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Using a sharp knife, cut each round into 6 equal wedges, cutting not quite through the bottom so they remain attached.
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Brush the tops of the scones with the reserved egg-milk mixture.
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Bake for 18 minutes, or until golden brown.
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Serve hot or warm, breaking along the scores.
Note
For a crispier texture, ensure the butter is cold before cutting it into the flour.
You can substitute fresh herbs for dried; use 1 tablespoon of fresh chopped herbs for every 1 teaspoon of dried.
These scones are best served fresh but can be stored in an airtight container at room temperature for up to 2 days.
To reheat, warm in a toaster oven or conventional oven at 350°F for 5-7 minutes.
