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Savory Herbal Scones with Goat Cheese

Updated: Oct 19, 2023

Some days call for a big, hearty breakfast full of eggs and bacon or waffles or whatever your big breakfast jam might be. And some days require little more than a smoothie to kick start your day as you run out the door. But what about those days in between, where you want something warm and a little savory, but you aren't hungry enough for a big production breakfast, and you DEFINITELY don't want to clean up after one? The answer is having a batch of these Savory Herbal Scones with Goat Cheese in your freezer. Just toss a couple of them in the oven straight from frozen, and you'll have a lovely little breakfast in less than the amount of time it takes you to get ready in the morning.

Savory Herbal Scones
Savory Herbal Scones

Savory Herbal Scones with Goat Cheese

Makes 12 large scones


  • 1 1/2 cups All Purpose flour plus more for dusting

  • 1 1/4 cups white whole wheat flour

  • 4 teaspoons baking powder

  • 1 tablespoon granulated sugar

  • 1/2 teaspoon salt

  • 2 tablespoons Herbes de Provence

  • 5 tablespoons cold unsalted butter, cut into 1/2-inch cubes

  • 4 ounces goat cheese, crumbled

  • 1 cup buttermilk

  • 1 large egg


Line a rimmed baking sheet with parchment paper.

Whisk together the All Purpose flour, the whole wheat flour, the baking powder, the sugar, and the salt in a large mixing bowl. Using a pastry blender or your fingertips, cut or rub the butter into the dry ingredients until you've got pea-sized bits. Stir in the Herbes de Provence and goat cheese.

Whisk buttermilk and egg together in a medium bowl and then stir into the dry ingredients until just combined.

Turn the dough out onto a lightly floured surface and knead two or three times, just until the dough comes together. Pat the dough into a large rectangle about 8 inches by 12 inches. Using a pastry cutter or butter knife, cut the rectangle into three smaller 8 inch by 4 inch rectangles. Cut each of those rectangles into two 4 inch by 4 inch squares and then each square into a triangle. You should have 12 triangles. Arrange the triangles on the parchment-lined baking sheet so that they don't touch. Place baking sheet in the freezer and allow scones to freeze completely before transferring to a zip top bag or other container.

When you're ready to bake a scone (or 12), preheat oven to 400 F. Place frozen scone(s) on a parchment-lined baking sheet and bake until the outside is firm to the touch, 18-20 minutes. If you like your scones to be more crunchy than soft, bake a few minutes longer.

Serve warm or room temperature with or without softened butter.

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