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herbs de Provence scones

savory scones made with herbs de provence spices for a sophisticated twist on a classic favorite. buttery and tender, with the perfect short crumb.
5 from 2 votes
Prep Time 15 mins
Cook Time 15 mins
chill time 30 mins
Total Time 1 hr
Course Breakfast, Snack
Cuisine American
Servings 8 scones


  • pastry cutter
  • box cheese grater
  • baking sheet
  • parchment paper



  • 2 c pastry flour (272g), more for dusting sub with self rising or all purpose
  • 1 tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 - 1 tbsp dried herbs de provence
  • 8 tbsp frozen butter, grated
  • 1/2 c heavy cream (+1 Tbsp for brushing scones)
  • 1 egg, lightly beaten


  • In a mixing bowl, whisk together flour, herbs, baking powder and salt. Grate in rozen butter, stopping every 2-3 tbsp to lightlty toss the grated butter into the flour. When all the butter has been grated in, use a pastry cutter to work the butter into the flour mixture. Work in until the butter is fully incorporated and the mixture resembles corse sand.
  • In a seperate bowl, combine the heavy cream and lightly beaten egg.
  • Stream 1/2 cream and egg mixture into the flour/butter mixture. Incorpotate. Add remaining cream/egg mixture. Mix until the dough just comes together.
  • Pour dough onto a lightly floured surface.Gently shape the dough into a ball. Gently press down the dough from middle to edges to form a disk. Fold in half. Repeat gently pressing the dough back into a round disk. Fold and repeat one more time. Shape into a 7-8" disk.
    Place the dough disk onto a parchment lined baking sheet or plate. Chill in the freezer for 30-40 minutes.
  • Preheat the oven to 375 F
  • Remove scones from the freezer. Using a dough scraper or long sharp knife, cut scones into 6-8 wedges. Pull 1/2 -1" apart. Brush scones with the heavy cream.
  • Bake in the oven at 375 F for 15-20 minutes. Scones should be a golden brown. Scones will be very fragrant (your nose will let you know when they're done!). If needed, insert a toothpick into the center of a scone. Toothpick should come out clean.
  • Allow scones to cool for 1-2 minutes on the baking sheet. Transfer to a cooling rack to cool additional time as needed. Enjoy with more butter!
Keyword no fail scones, savory scones, simple recipe
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