I have an aunt who absolutely goes nuts if you use her toothpaste and don’t roll the tube up from the bottom.
And my mom – she’s like the princess in the children’s story The Princess and the Pea when it comes to a grain of salt or sugar on her kitchen floor. She sweeps her kitchen religiously three times a day and loses it if she steps on a single grain. I have no idea how she feels them, lol.
One of my best friends will only drink coffee in a lidded reusable plastic cup, even at home. No idea what’s up with that.
I have my fair share of pet peeves/quirks too.
I detest crumbies of any kind, and along those lines I’d rather enjoy a cookie over the kitchen sink than at the kitchen table. (Yeah, I know…hello, Monica, lol.)
I like to buy my fresh herbs by the (HUGE) bunch, although it’s usually way more than what I need. But they’re much cheaper, and in my experience they stay fresher longer!
I absolutely hate wasting food, for like 1,000 different reasons.
Going back to my points above, since I buy huge bunches of fresh herbs and hate wasting food, I’m always looking for new ways to integrate them into recipes.
Enter these scones. I feel like I’ve become the scone-making-queen as of late. I don’t know why, other than the fact that they’re ridiculously easy to make, fun to eat, completely customizable, and perfect to include in a weekend brunch. They’re always polished off by the end of the meal!
Here’s the brunch that these scones were part of a while ago…I shared it on Instagram too!
This version of scones makes use of aromatic fresh dill. I also had sharp cheddar on hand, so into the mix it went, and turned out to be a great addition. I recommend serving these scones warm with butter and jam even though they’re savory, since the sweetness of jam makes a lovely contrasting flavor.
For more inspiration, here are a few fabulous-looking scone recipes from around the web that I have bookmarked:
Toasted Almond and Cherry Scones from Cooking Light
Cinnamon Honey Scones from Eats Well With Others
Best Berry Scones from Vintage Mixer
Grain-Free Dark Chocolate Cherry Scones from Nom Nom Paleo
Whole Wheat Blackberry Ricotta Scones from 101 Cookbooks
The Best Scones from Erika Kuever on The Hairpin
If you have a favorite scone recipe, please feel free to share a link in the comments below!
- 1¼ cups (150 g) all-purpose flour
- ¾ cup (90 g) whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon sugar
- ½ teaspoon salt
- 6 tablespoons (85 g) butter, chilled and diced
- ¼ cup (6 g) fresh minced dill
- 1 large egg, lightly beaten
- ½ cup (120 ml) heavy cream, plus a little more if needed
- 2 oz (60 g) sharp cheddar cheese, shredded
- 2 tablespoons milk, for brushing on top
- Preheat oven to 450F and line a baking sheet with parchment paper or a silpat liner.
- Whisk together the flours, baking powder, sugar, and salt in a large bowl. Cut in the butter with a fork or using two butter knives until it looks like coarse meal. Sprinkle in the dill; stir in the egg and ½ cup cream, adding more cream 1 tablespoon at a time as needed until the dough comes together but isn’t too wet (you shouldn’t need more than 2 additional tablespoons of cream). Use your hands to mix in the cheddar, being careful not to over-process.
- Shape the dough into a ball, then flatten it into a disk; wrap it in plastic wrap and chill 10 minutes in the freezer.
- Turn the dough out onto a lightly floured surface. Roll or press the dough out to a circle about 7 to 8 inches in diameter and ¾ inch thick. Use a floured 2½ inch round cookie cutter to stamp out the scones, then gather up the dough scraps and repeat as necessary (you should get about 8 to 10 scones).
- Transfer the scones to the prepared baking sheet, lightly brush the tops with a little milk, and bake until puffed and light golden brown on top and bottom, about 14 to 16 minutes.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Rosa says
June 24, 2013 at 5:36 amWonderful savory scones! A fabulous falvor combiiation.
Cheers,
Rosa
Erica says
June 24, 2013 at 6:01 amhahha- love the Monica reference. We definitely all have our pet peeves. I always have to put everything away. My MIL laughs at how many times a day I probably put Kay’s toys away :) The scones sound amazing. Nom nom. I haven’t made scones in ages
Nikki @ The Road to Less Cake says
June 24, 2013 at 8:44 amI love savoury scones smothered with butter and these look yummy!
Julia {The Roasted Root} says
June 24, 2013 at 9:04 amI had to laugh at the things you shared about yourself. I have a crumb phobia too and am perfectly content eating over the kitchen sink if it means I won’t have crumbs on the table or floor. I’ve never made a savory scone and these would definitely be the type I would bake up! Love the fresh dill and cheddar!
Meagan @ A Zesty Bite says
June 24, 2013 at 9:17 amThese scones look absolutely beautiful! I’ve never made any but now I really want to make some this next weekend.
Becky says
June 24, 2013 at 9:24 amYour cheddar scones sound perfect! I’d have them for breakfast or with dinner! And thanks for linking to my recipe
Laura (Tutti Dolci) says
June 24, 2013 at 10:12 amLove the flavors in your savory scones!
dixya| food, pleasure, and health says
June 24, 2013 at 3:37 pmi have never had savory scones before but absolutely love the combination of flavors here. And I feel same way about fresh herbs. One of my all time fav scone is blueberry once I shared on the blog too its actually from Joy of Baking- http://www.foodpleasureandhealth.com/2012/12/blog-post.html
Alyssa (Everyday Maven) says
June 24, 2013 at 4:01 pmI love savory scones – these flavors sound delicious. I also have a crumb thing, which is constantly challenged by the fact that I have a toddler lol.
Katie@Cozydelicious says
June 24, 2013 at 8:25 pmThese look wonderful! I’m the same with buying fresh herbs – and I am always looking for ways to use them. These scones are perfect!
jehanne@thecookingdoctor says
June 24, 2013 at 9:55 pmI am a scone lover ( sweet ones!) and hubby loves savoury ones , so I am bookmarking this for him! Thanks for all the gorgeous links too:-)
Maureen | Orgasmic Chef says
June 25, 2013 at 1:20 amThese scones look so good and I’m sure they were perfect with all those other dishes. Gorgeous photos too.
Joanne says
June 25, 2013 at 6:33 amAww thanks for mentioning my cinnamon honey scones!
I totally buy the big bunches of herbs also and I think you’re right…they definitely stay better for longer! These scones look amazing. I love that they are savory!
Joan Nova says
June 25, 2013 at 7:35 amooh, that looks mouthwatering good and I love the tablescape you presented with the scones. So many choices!
Ashley - Baker by Nature says
June 25, 2013 at 11:53 amThese scones look insanely delicious, Faith! Love dill and cheddar.
Juliana says
June 25, 2013 at 2:32 pmCheddar and dill sure sound great together in this scones…like the color and the texture…yum!
Have a lovely week Faith :D
Nessa says
June 25, 2013 at 5:50 pmNothing about this could ever go wrong :)
grace says
June 26, 2013 at 5:41 pmhave you ever tried thyme in your scones? it’s quite enjoyable.
Donna J Shepherd says
March 19, 2018 at 10:05 amI’ve only had sweet scones. Time to try a savory! Thanks for the recipe. Lovely pictures.