01 September 2006

Parmesan Cheese Scones with Herbes de Provence

Scones don't have to be sweet.

Several years ago I finally broke down and invested in a cast-iron scone pan.

I was writing an article about scones for my weekly food column and figured I’d better have some first-hand knowledge. Since then I have periodically made sweet scones, usually pumpkin-raisin or cinnamon, but I wanted to try some savory scones this time. Why not scones with herbes de Provence?

Parmesan Scones with Herbes de Provence


  • 1 cup pre-sifted all-purpose flour
  • 1 cup whole-wheat pastry flour
  • 1 Tablespoon baking powder
  • ½-cup grated Parmesan cheese
  • ¼-teaspoon salt
  • 2 teaspoons Herbes de Provence
  • ½-stick cold butter, cut into small pieces
  • 1 large eggs
  • 1 large egg yoke, reserve the white for glaze
  • ½-cup buttermilk


Pre-heat oven to 450 degrees. Blend dry ingredients, including cheese, in a large bowl. Cut in the butter, working it into the flour with your fingers or with a pastry tool. Mixture should crumbly.

In a small bowl, blend egg, egg yoke and buttermilk. Gradually add to dry mixture until a sticky dough is formed. This is where an eight-section scone pan comes in handy. But you can also shape dough into round balls and place on a lightly greased baking sheet.

Beat leftover egg white, and brush each scone with it, sprinkling on additional Parmesan or herbs, if you like.

Bake scones for 10 minutes, or until golden brown. Makes 5-6 scones.

The delicate flavor of these scones pairs well with cheese as well as honey or jam. I thought butter with a lavender honey spread might be tasty.

Next time, I may increase the herbes de Provence for more zest.



9 comments:

christine said...

I am! I am! A scones fan. I used to make scones every weekend for my family, but since I started eating more low carb, I've not done it. I really like your recipe here because you use whole wheat flour which raises the fiber content of the scones and lowers the glycemic properties. I'll be trying these soon. Thanks!

PS I love the idea of using herbes de Provence and making the scones savory. Good job.

Mimi said...

I'm trying to be low-glycemic, too, which is why scone making is a once-in-a-while thing for me. But, with the weather turning cooler here in Northern Wisconsin, it seemed like a good idea.

I can go without bread carbs at any meal but breakfast.

Jann said...

I have not baked scones from scratch in quite awhile. The lavander butter sounds absolutely delicious. Do you make that from scratch, also? The weather here in Florida is still a "tad" warm to start thinking about cooking foods for cooler mornings-won't be long!

Mimi said...

I'm going to have to get some culinary lavender, but I'm anxious to try it.

Katie said...

I make Garlic Scones whenever we have 'Raclette'. I just make a large scone and score it for easy seperation into sections. I'm going to try it with 'complet' flour next time....maybe I won't feel so guilty...
And I'll try these, they sounmd yummy!

Tanna said...

These look grand! I'm always looking for ways to use whole wheat instead of just white. I've only recently used herbes de Provence but find I really love both aroma and flavor from it. I'm much more savory than sweet so these really appeal to me. Several months ago I posted a bacon & onion savory scone that I'm really fond of.

L Vanel said...

MMMMMM! Those look absolutely delicious.

Mimi said...

Katie and Tanna, your scones sound great!

I wish now that someone would invent a way to keep scones fresh longer . . .

Anonymous said...

My daughter just made scones last week for the first time... I have never made them... they are pictured on my blog.
But you just reminded me that I actually own a scone cast iron pan that is very old... and I totally forgot that she could have used it! Duh!
Thanks!