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Herb Scones

(recipe, Ronnie Fein)


  1. 2 cups flour
  2. 2 Tblsp. sugar
  3. 2¼ tsp. baking powder
  4. ¾ tsp. baking soda
  5. ½ tsp. salt
  6. ¼ cup freshly grated Parmesan cheese
  7. 2 Tblsp. fresh herbs, minced
  8. ⅓ cup unsalted butter
  9. 1 large egg
  10. ½ cup buttermilk


  1. Preheat the oven to 425 degrees. Lightly grease a cookie sheet.
  2. Combine the flour, sugar, baking powder, baking soda, salt, cheese, and herbs in a bowl. Add the butter in chunks and work it into the dry ingredients with your fingers or a pastry tool, until the mixture resembles coarse meal. Mix the egg and buttermilk together and pour into the dry ingredients. Mix until a soft dough forms. Roll or press the dough on a lightly floured surface to a ½-inch thickness. Cut out circles with a cookie cutter. Or, alternatively, cut the dough in half, roll or press each half into a circle of ½-inch thickness; cut each circle into 6 wedges.
  3. Place unbaked scones on the prepared cookie sheet. Bake for 12-15 minutes or until well browned.