Earlier this week, I shared my recipe for Perfect Potato Salad. Today, another Easter recipe – Scoooooooones!
Scones are quick and simple to throw together, and yet they seem so fancy. I love easy-fancy, especially at holiday time!
Plus, they store well in the fridge or even the freezer, so a quick oven reheat just before serving gives them that flaky, buttery, hot-out-of-the-oven texture. This adds to the appeal if you’re rushing straight home from church to get Easter brunch, lunch, or dinner on the table.
I make a version of these for our Thanksgiving or Christmas dinner, and they’re always a big hit. This recipe features lighter herbs and just a hint of lemon zest to give that light and bright, spring time feel.
I’ll be serving them for Easter breakfast on Sunday, as part of this simple, yet special menu:
Aimee’s homemade Maple Sausage Patties (make-ahead!)
Easy Oven roasted Eggs and Asparagus (recipe post coming soon?)
Herb scones with Lemon & Parmesan
My plan is to prep most of the meal on Saturday, so that I can appreciate a few extra minutes on Easter morning to read the resurrection story in quiet stillness before heading into the kitchen.
And maybe I’ll play this clip of my very favorite Easter song in the background as I start cooking, just in case we don’t sing it in church?
- 2 cups organic unbleached white flour* (if you must use wheat, choose a whole wheat pastry flour and use only 1 3/4 cups)
- 1 Tbsp honey or granulated sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/3 cup unsalted butter* cubed
- 1/2 cup milk
- 1 egg lightly beaten
- 1 Tbsp fresh parsley chopped
- 1 Tbsp fresh dill chopped
- 1 Tbsp fresh chives chopped
- 1 Tbsp fresh rosemary chopped
- Zest of 1 lemon
- 1/2 cup grated Parmesan
Preheat oven to 400 degrees.
In a large bowl, combine flour, baking powder, and salt (if using granulated sugar instead of honey, add it here).
With a pastry blender or fork, cut in butter until mixture resembles course crumbs.
Stir in honey, milk, egg, fresh herbs, and Parmesan until just moistened.
On a floured surface*, knead dough a few times, adding additional flour as needed to prevent it from sticking.
Gently roll the dough into a 8-10" round. Cut into 8 wedges.
Bake scones on a cookie sheet for 15 minutes or until the surface is lightly golden.
Store leftover scones in the fridge or freezer, then reheat for a few minutes just prior to serving. The uncooked scones can also be frozen - Freeze wedges on a cookie sheet until firm, then transfer to an airtight container until ready to bake.
* Gluten/grain free option:
Replace flour with 2 cups almond flour + 6 Tbsp arrowroot powder, and reduce butter to 3 Tbsp. Roll dough out onto a surface sprinkled with arrowroot powder. Watch these closely in the oven - they should only take 10-12 minutes to brown.