Fresh Herb Scones Recipe (Parsley, Thyme, Rosemary)

Heat the oven to 400°F / 200°C. Line a baking sheet with parchment so you can bake right away once the dough is ready.

In a large bowl, whisk together flour, sugar, baking powder, and salt. Stir in the dried thyme and dried rosemary.

Add the cold cubed butter/margarine. Rub in with your fingertips or use a pastry cutter until the mixture looks like coarse crumbs; work quickly so it stays cold.

Fold in the parsley, fresh thyme, and fresh rosemary until evenly distributed.

Pour in the milk gradually and stir just until the dough starts to clump. Don’t overmix. If it feels dry, splash in 1–2 tablespoons more milk.

Turn the dough onto a lightly floured surface. Gently fold it a couple of times, then pat into a 3/4-inch (about 2 cm) thick round. Cut into 8 wedges or use a cutter.

Place the scones on the tray. Brush a thin layer of beaten egg on top if you want a deeper, more even browning.

Bake for about 18 minutes, until lightly golden. Let them sit on the pan for 5 minutes, then move to a rack so they set before serving.