Savory Scones

Jennifer H


These are perfect little savory bites for an appetizer table or, if you make them a little bigger, to have with soup. Different herbs will yield different flavors, so be creative with your mix! For this example, I used fresh basil, rosemary and oregano out of my garden. Dried herbs would also be great.

Adapted from Bunny. Eats. Design.


★★★★★ 1 vote

Makes 32
30 Min
15 Min


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  • 3 c
    all purpose flour (you will also flour your cutting area)
  • 6 tsp
    baking powder
  • 1/4 tsp
  • 6 1/2 Tbsp
  • 1
    pepperoni stick, chopped into bits
  • 2 Tbsp
    fresh basil, chopped
  • 2 Tbsp
    fresh oregano, chopped
  • 1 Tbsp
    fresh rosemary, chopped
  • 2 Tbsp
    grated parmsean
  • 1/2 c
    cheese (finely grated - use the small holes)
  • 1/4
    sweet onion, finely chopped
  • 1 c
    milk, plus 2 tablespoons for brushing

How to Make Savory Scones


  1. Preheat oven to 425 degrees. Sift flour, baking powder and salt into a bowl. Cut butter into small cubes. Use a pastry cutter to mix into the flour until the butter is in small crumb-size pieces.
  2. Add the pepperoni, onion, herbs and cheese. Mix with a fork to cover with the flour. Pour in the milk and using a spatula, fold the milk into the flour, bringing the flour up from the bottom and into the milk just until incorporated.
  3. Place the dough onto a well-floured surface. Using your fingers, press the dough out until it is a little less than 1". Use a 2" biscuit cutter and push straight down onto the dough - don't twist - and pull straight up. The edges of the scones should look "rough" - these layers are what will separate to give you the puff.
  4. Spray a cookie sheet with non-stick spray. Transfer scones to the cookie sheet. Brush with milk. Re-roll dough, press out and cut until all dough is used. Bake until the scones are nicely browned - my oven took 15 minutes. If you opt for a larger sized biscuit cutter, adjust to a longer baking time. Serve warm or at room temperature.

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