Recipes makes 8 wedge shaped scones. Feel free to add in some shredded cheese if you'd like. I would add 1/4 cup freshly grated cheese when you add in the herbs but keep in mind the cheese may cause the scones not to keep their shape entirely. They will still be absolutely delicious! I have other recipes linked above if looking for a sweet scone recipe adding fruit.
1/4 cupassorted fresh herbsfinely diced (suggest: a blend of chives and rosemary works too)
1/4 to 1/2cup whole milk
1eggbeaten 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!