Description
Delightfully flaky and infused with the nutty, buttery flavor of aged Asiago cheese, these savory scones are elevated by a blend of fresh herbs. Perfect for breakfast, brunch, or as a snack alongside soups and salads, this recipe is a simple way to bring artisanal bakery flavors to your home.
Ingredients
Scale
- Dry Ingredients:
- 2 ½ cups (310g) all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 tsp granulated sugar
- Cheese and Herbs:
- 1 cup (100g) aged Asiago cheese, grated
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh chives, chopped
- Wet Ingredients:
- ½ cup (120ml) cold unsalted butter, cubed
- ¾ cup (180ml) cold buttermilk
- 1 large egg
- For Brushing:
- 1 large egg, beaten
- Optional: 2 tbsp grated Asiago cheese for topping
Instructions
- Preheat and Prep:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients:
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- Incorporate Butter:
- Add the cubed cold butter into the dry ingredients. Use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
- Add Cheese and Herbs:
- Stir in the grated Asiago cheese and fresh herbs, ensuring they are evenly distributed.
- Mix Wet Ingredients:
- In a separate small bowl, whisk together the buttermilk and egg. Gradually pour this into the dry mixture, stirring gently until just combined. Avoid overmixing.
- Form the Dough:
- Turn the dough out onto a lightly floured surface and gently knead it 4-5 times until it comes together. Pat or roll the dough into a 1-inch thick round.
- Cut Scones:
- Using a 2-inch biscuit cutter, cut out scones and place them on the prepared baking sheet. Gather and re-roll scraps as needed.
- Brush and Bake:
- Brush the tops of the scones with the beaten egg. Optionally, sprinkle additional grated Asiago cheese on top. Bake for 15-18 minutes or until golden brown.
- Cool and Serve:
- Allow the scones to cool slightly before serving. Enjoy warm or at room temperature.
Notes
- For a sharper flavor, use Asiago Stravecchio instead of Mezzano.
- Substitute fresh herbs with 1 tsp each of dried parsley, thyme, and chives if needed.
- Store scones in an airtight container for up to 2 days, or freeze for longer storage. Reheat in a warm oven before serving.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Snack, Breakfast
- Method: Baked
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 scone
- Calories: 220
- Sugar: 1g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg
Keywords: Asiago cheese recipe, savory scones, herb scones, Asiago biscuits