Scones… mmm… perfect as a brunch idea. How To Make Scones By Hand. Making scones can be a very relaxing and delicious way to serve something homemade for a snack, brunch or lunch. The recipe below will teach you how to make scones by hand, without using a pastry blender or food processor.
Since moving to our temporary apartment, I’ve been functioning in the kitchen with less and making due with what I have. Normally I would use a food processor or some tool to help me but lately, I have been finding the joy in simply using my hands.
My mom often used her hands when cooking and mixing certain things in the kitchen. It’s more natural, you become more acquainted with the ingredients and sometimes, frankly, it saves you some time.
I don’t have a food processor or a pastry blender so I made these herb scones with my hands, using a technique I learned from Ballymaloe in Ireland. We hope you give this recipe a try!
Sweet or Savory
The beauty of scones is that you can enjoy them both ways! The recipe below is for savory scones. You can also make them with parmesan cheese, rosemary and thyme, or fruit filled scones like these or these, Cherry Chocolate Hazelnut Scones. I’ve also made Cranberry and Almond Scones.
Here is a list of my other favorite breakfast or brunch ideas.
How To Make Herb Scones By Hand
Fresh Herb Scones
- 1 1/2 cups all-purpose flour
- 1/2 tablespoon kosher salt
- 1 tablespoon baking powder
- 6 tablespoons very cold unsalted butter cubed
- 2 large eggs
- 1/4 cup assorted fresh herbs finely diced (suggest: a blend of chives and rosemary works too)
- 1/4 to 1/2 cup whole milk
- 1 egg beaten for egg wash*
- Preheat your oven to 425 F degrees.
- Using a large mixing bowl, whisk together the flour, salt and baking powder. Toss the cold butter cubes into the flour mixture and rub in the butter throughout the flour using your fingers. Continue until you have tiny pieces of butter throughout.
- Make a well in the center of your bowl, whisk the eggs together and add them directly into the center of the bowl, into the well, and pour in the milk (starting with a ¼ cup and use more milk as you need it. Add more milk if the dough isn’t wet enough or if needed.) and the fresh herbs. Using your hands like a claw, mix together all of the ingredients until just combined.
- Transfer the dough to lightly floured work surface. Sprinkle on a little bit of flour on top of the dough as well so it’s easier to work with. Do not knead the dough but shape just enough to make round or flatten.
- To make scone wedges: Once you have your dough in a round shape, use a bench scraper or knife to cut your dough into 8 wedges or triangles. To make round scones: Flatten your dough by hand and use a round biscuit cutter to make round scone shapes. Continue until all of the dough has been used.
- Transfer to a lined baking sheet and brush the tops of the scones with your egg wash. Bake for about 14 to 15 minutes until golden brown. Enjoy!
Click here to see my chive cream recipe.