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Ricotta-Herb Savory Scones

Irresistibly Fluffy Ricotta-Herb Savory Scones for Any Meal

These Ricotta-Herb Savory Scones are fluffy and flavorful, perfect for breakfast or alongside soup.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 scones
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scone Dough
  • 2 cups All-Purpose Flour Use gluten-free flour for a gluten-free option.
  • 1 tbsp Baking Powder Check for freshness to maximize rise.
  • 1 tsp Salt Adjust based on dietary needs, such as using low-sodium.
  • 1 tbsp Sugar Feel free to omit for a purely savory scone.
  • 6 tbsp Chilled Unsalted Butter Grate it into the dry mix for the best texture.
  • 1 cup Green Onions or Scallions Substitute with chives for a milder taste.
  • 1/4 cup Fresh Parsley Fresh is always preferable to dried.
  • 1 tbsp Fresh Thyme Leaves If using dried, reduce to 1/3 the amount.
  • 1 tbsp Fresh Rosemary Dried rosemary is an alternative if fresh isn’t available.
  • 1 cup Ricotta Cheese Alternatives like cottage cheese or Greek yogurt can work as well.
  • 1/2 cup Milk Buttermilk can add a tangy twist.
  • 1 large Egg For a vegan version, replace it with a flax egg.
  • to taste Sea Salt
  • to taste Black Pepper
  • to taste Smoked Paprika

Equipment

  • Oven
  • Mixing Bowl
  • Baking sheet
  • Parchment Paper
  • Knife
  • Grater
  • fork

Method
 

Step-by-Step Instructions for Ricotta-Herb Savory Scones
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together flour, baking powder, sugar, and salt until well combined.
  3. Grate the chilled butter into the dry mixture and stir until the texture resembles coarse meal.
  4. Fold in the green onions, parsley, thyme, and rosemary. Then, add the ricotta and milk.
  5. Turn the dough onto a floured surface, knead gently 2 to 3 times, flatten into a rectangle.
  6. Cut the dough into 12 equal squares and transfer to the baking sheet. Brush tops with egg wash.
  7. Bake for approximately 15 to 20 minutes until tops are golden brown.

Nutrition

Serving: 1sconeCalories: 180kcalCarbohydrates: 25gProtein: 5gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 2mgCalcium: 80mgIron: 0.5mg

Notes

These scones are best served warm and can be frozen for later enjoyment.

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