Scones are a delightful brunch option — simple, comforting, and quick to make by hand. This guide shows how to make herb scones without a food processor or pastry blender, using a hands-on technique inspired by Ballymaloe in Ireland.
Since moving to a temporary apartment, I’ve been cooking with fewer tools and rediscovering the pleasure of working with my hands. Mixing dough by hand connects you to the ingredients, is often faster, and produces excellent results. My mother often prepared things this way, and it’s become my preferred approach when I don’t have a processor or pastry cutter on hand.
This recipe is for savory herb scones, but scones are versatile: add cheese and herbs like rosemary and thyme for a savory twist, or incorporate fruit and citrus for a sweeter version. Use shredded cheese sparingly if you want the scones to keep a more defined shape.
Sweet or Savory
Scones work equally well as sweet or savory treats. The version below is savory, featuring fresh herbs, but you can easily adapt the method and ingredients to make fruit-filled or sweet scones. Try adding grated Parmesan with rosemary and thyme for another savory option, or berries and lemon zest for a sweet scone.
How To Make Herb Scones By Hand
Fresh Herb Scones
10 mins
15 mins
25 mins
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tablespoon kosher salt
- 1 tablespoon baking powder
- 6 tablespoons very cold unsalted butter cubed
- 2 large eggs
- 1/4 cup assorted fresh herbs finely diced (chives, rosemary, or a blend)
- 1/4 to 1/2 cup whole milk
- 1 egg beaten for egg wash*
Instructions
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Preheat the oven to 425°F (220°C).
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In a large mixing bowl, whisk together the flour, salt, and baking powder. Add the cold butter cubes to the flour and rub them into the dry ingredients using your fingertips until the mixture resembles coarse crumbs with small pea-sized pieces of butter remaining.
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Make a well in the center of the flour mixture. Whisk the eggs and add them to the well along with 1/4 cup of milk and the chopped herbs. Use your hands in a claw-like motion to bring the ingredients together, adding more milk a tablespoon at a time if the dough seems too dry. Mix just until combined; do not overwork.
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Transfer the dough to a lightly floured surface. Dust the top with a little flour. Gently shape the dough into a round or flatten slightly; avoid kneading, which can make scones tough.
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To make wedges: shape the dough into a round and cut it into 8 wedge-shaped pieces with a bench scraper or knife. To make rounds: flatten the dough and cut with a round biscuit cutter, repeating until the dough is used.
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Place the scones on a lined baking sheet. Brush the tops with the beaten egg (or light cream) and bake for 14–15 minutes, until golden brown. Serve warm.
Notes
These herb scones are quick to make and ideal for a cozy brunch or an easy snack. Experiment with herb combinations or add a touch of cheese to suit your taste. Enjoy the process of making them by hand — it’s part of what makes them so satisfying.
