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When it comes to scones, most people immediately envision the sweet, crumbly delights served with clotted cream and jam. However, the culinary world has embraced a delightful twist on this traditional treat: savory scones. These savory versions, particularly Savory Ricotta Herb Scones, have gained popularity for their unique flavor profiles and versatility, making them a fabulous choice for breakfast, snacks, or as a complementary side dish to soups and salads.

Savory Ricotta Herb Scones

Discover the delicious world of Savory Ricotta Herb Scones, the perfect twist on a classic favorite. These scones are moist and flavorful, thanks to rich ricotta cheese and a medley of fresh herbs. Ideal for breakfast, snacks, or as a side with soups and salads, their versatility knows no bounds. Learn how to make these delightful treats and elevate your culinary experience. Perfect for any meal, these scones will impress and satisfy your taste buds.
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Ingredients
  

1 cup all-purpose flour

1 cup whole wheat flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 cup unsalted butter, cold and diced

1 cup ricotta cheese

1 large egg

1/4 cup milk

1/4 cup grated Parmesan cheese

1 tbsp fresh rosemary, chopped

1 tbsp fresh thyme, chopped

1 tbsp fresh parsley, chopped

Freshly ground black pepper, to taste

Optional: Flaky sea salt for topping

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

    Combine the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt until well combined.

      Incorporate the Butter: Add the cold diced butter to the flour mixture. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.

        Mix the Wet Ingredients: In another bowl, combine the ricotta cheese, egg, and milk, and whisk until smooth.

          Combine Wet and Dry Ingredients: Pour the ricotta mixture into the dry ingredients. Add the grated Parmesan, chopped herbs, and a few cracks of black pepper. Gently fold until just combined. Do not overmix.

            Shape the Scones: Turn the dough out onto a lightly floured surface. Pat it into a round disk (about 1-inch thick). If the dough is too sticky, lightly flour your hands to prevent sticking.

              Cut the Scones: Using a sharp knife or a dough cutter, cut the disk into 8 wedges. Place them on the prepared baking sheet, leaving space between each scone.

                Add Toppings: If desired, sprinkle a little flaky sea salt on top of each scone for added flavor.

                  Bake: Place the baking sheet in the preheated oven and bake for 18-20 minutes, or until the scones are golden brown on top.

                    Cool and Serve: Remove from the oven and let them cool for a few minutes on the baking sheet before transferring them to a wire rack. Serve warm as a delightful breakfast or snack!

                      Prep Time, Total Time, Servings: 15 mins | 30 mins | 8 scones