Basil and parmesan scones

Basil and parmesan scones




Scones (a basic “start here” scone recipe)

savory scones
– made with herbs and cheese instead of sugar and fruit, are the perfect lunchtime accompaniment to soup, stew, chili or a salad
– with your breakfast scrambled eggs

sweet scones
– spread with preserves or honey, have long been known as a sweet breakfast or tea-time treat
– classic currant, cranberry-orange, offbeat chocolate chunk
– a change from the usual dinner roll or biscuit


  • Scones are best served warm.
    They’re delicious as is, but add butter and/or jam, if you like. To reheat room-temperature scones, place on a baking sheet, tent lightly with foil, and warm in a preheated 350°F oven for about 10 minutes.
  • Why freeze the scones before baking?
    Because 30 minutes in the freezer relaxes the gluten in the flour, which makes the scones more tender and allows them to rise higher. It also chills the fat, which will make the scones a bit flakier.


If you grate frozen butter, it will only take a few seconds to incorporate into the dry ingredients.

Kind Kittocks
by hand, in a bowl
round cookie cutter
glaze: egg & a splash of milk

Fairmont Hotels & Resorts
in a bread machine
round cookie cutter

Chef Ricardo
by hand, in a bowl
rolling pin
round cookie cutter
glaze: egg & milk