This recipe for flavorful but not overly rich scones. I appreciate that I was able to make these with items that I frequently have on hand. These are delicious as a side dish for supper (poultry or fish would go well with them) or as a snack. They are also a lovely addition to breakfast, brunch, and lunch. If you wish to make more than one batch at once, they work well for entertaining.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 8 scones |
Ingredients
- ½ teaspoon lemon juice
- ½ cup soy milk
- 2 cups all-purpose flour
- 5 tablespoons lemon juice, divided
- 1 tablespoon white sugar
- 2 ½ teaspoons baking powder
- 2 teaspoons dried dill
- ¾ teaspoon salt
- ½ cup chilled unsalted butter, cut into pieces
- 1 egg
- 1 egg, beaten
- ¼ cup grated Parmesan cheese
- 1 teaspoon ground black pepper
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Stir 1/2 teaspoon lemon juice into soy milk in a small bowl to make mock buttermilk. Let sit until curdled, 5 to 10 minutes.
- Mix flour, 3 tablespoons lemon juice, sugar, baking powder, dill, and salt together in a large bowl using a fork. Mix in butter with a pastry blender until dough starts to clump together.
- Whisk mock buttermilk, remaining 2 tablespoons lemon juice, and egg together in a bowl. Pour over dough and mix gently with a fork just until incorporated.
- Dust work surface lightly with flour. Turn out dough and pat into an 8-inch disc. Fold in half and gently flatten back out into a disc. Repeat folding and flattening the dough 3 more times, to build fluffy layers in the dough.
- Transfer disc of dough to the baking sheet and brush with beaten egg. Cut into 8 wedges and pull wedges apart so they are not touching.
- Bake in the preheated oven until lightly golden, about 10 minutes.
- Remove scones from oven. Combine Parmesan cheese and black pepper together in a small bowl; sprinkle on top of the scones.
- Return to the oven and bake until golden brown and edges look dry, about 10 minutes more.
- Feel free to sprinkle more dill on top of the scones before the second bake.
- I’m confident that the spices and type of cheese could be altered for different tastes. Herbs de Provence instead of dill and grated Gruyere cheese instead of Parmesan, for example, would probably be awesome!
Nutrition Facts
| Calories | 263 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 79 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 8 g |
| Sodium | 437 mg |
| Sugars | 3 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I was pretty underwhelmed by the flavor. I was expecting a decent hit of lemon, but it mostly tasted of dill and slightly browned cheese. I think adding lemon zest, using less dill, and adding the Parmesan to the scone instead of just the top would really help.
These scones are excellent. I followed the recipe except that I had no soy milk so used 2% and used Gruyere cheese instead of Parmesan as the recipe submitted suggested. The scones taste just a little bit flat – so the next time I make them I’ll increase the sugar to 1/4c and increase the salt by 1/4 tsp. Instructions say to cut the dough in 8ths but there is quite a bit of dough so I cut it into 12 wedges and they are still a good size. Thank you to the recipe submitter – I’ll make these often. The house smelled divine while they were baking. Update: these are not so pleasant the day after. There is a bitterness that over-rides everything, so plan to eat them while they are fresh.