Best 4 Savory Lemon Dill Parmesan Scones Recipes

Indulge in the symphony of flavors with these savory lemon dill parmesan scones, a delectable treat that blends zesty lemon, aromatic dill, and nutty parmesan cheese. These scones are not just any ordinary scones; they are an orchestra of textures, from the crispy golden crust to the fluffy and tender interior. Each bite is a burst of savory and tangy notes, perfectly complemented by the richness of parmesan cheese. Whether you're seeking a delightful brunch option, a satisfying afternoon snack, or an elegant addition to your tea party, these scones will steal the show. Our collection of recipes offers variations to suit your taste preferences, from classic lemon dill scones to those infused with sun-dried tomatoes and feta cheese. Get ready to embark on a culinary journey that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

PARMESAN SCONES

Parmesan Scones image

The addition of onions gives these scones a nice bite. You can even stir in some basil or oregano if you like. -Jolie Stinson, Marion, Indiana

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 9

Ingredients

2 cups finely chopped onions
2 tablespoons olive oil
6 garlic cloves, minced
4 cups all-purpose flour
2 cups grated Parmesan cheese
4 teaspoons baking powder
1 teaspoon salt
2 cups heavy whipping cream
Additional grated Parmesan cheese, optional

Steps:

In a large skillet, saute onions in oil until tender. Add garlic; saute 1 minute longer. , In a large bowl, combine the flour, cheese, baking powder and salt. Stir in cream just until moistened. Stir in onion mixture. , Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into a 6-in. circle. Cut each circle into 6 wedges. Separate wedges and place on a greased baking sheet., Bake at 400° for 12-15 minutes or until light golden brown. If desired, sprinkle with additional cheese in last 5 minutes of baking. Serve warm.

Nutrition Facts : Calories 378 calories, Fat 21g fat (12g saturated fat), Cholesterol 66mg cholesterol, Sodium 551mg sodium, Carbohydrate 36g carbohydrate (2g sugars, Fiber 2g fiber), Protein 11g protein.

SAVORY SCONES

Savory Scones image

Provided by Food Network

Time 32m

Yield 12 to 13 servings

Number Of Ingredients 10

Ingredients

22 ounces all-purpose flour, sifted
1 teaspoon salt
1 tablespoon baking powder
6 ounces frozen butter
4 ounces blue cheese crumbs
3 ounces chopped fresh spinach
2 tablespoons chopped fresh parsley leaves
3 ounces chopped green onion
3 eggs, beaten
2 to 3 cups buttermilk, divided

Steps:

Preheat the convection oven to 350 degrees F.
Add all the dry ingredients into a large bowl and stir to combine. Grate the frozen butter into the dry ingredients. Add the blue cheese, spinach, parsley, and green onions. Make a well and add the eggs and half the buttermilk. Fold until just holding together , adding more buttermilk as needed. Line a sheet pan with parchment paper. Scoop 3-ounce portions of batter onto the paper. Bake for 22 minutes.

CHEDDAR-DILL SCONES

Cheddar-Dill Scones image

Provided by Ina Garten

Yield 16 large scones

Number Of Ingredients 9

Ingredients

4 cups plus 1 tablespoon all-purpose flour, divided
2 tablespoons baking powder
2 teaspoons salt
3/4 pound cold unsalted butter, diced
4 extra-large eggs, beaten lightly
1 cup cold heavy cream
1/2 pound extra-sharp yellow Cheddar, small-diced
1 cup minced fresh dill
1 egg beaten with 1 tablespoon water or milk, for egg wash

Steps:

Preheat the oven to 400 degrees F.
Combine 4 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended. Toss together the Cheddar, dill, and 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated.
Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and dill are well distributed. Roll the dough 3/4-inch thick. Cut into 4-inch squares and then in half diagonally to make triangles. Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.

SAVORY LEMON DILL PARMESAN SCONES

Savory Lemon Dill Parmesan Scones image

This is a savory, but not super-rich, scone recipe. I like the fact that I was able to whip these up with ingredients that I always have around the house. These are a nice addition to breakfast/brunch/lunch, as a side with dinner (poultry or fish would be a good companion), or for a snack. They're pretty good for entertaining if you want to make more than one batch at a time.

Provided by vadener

Categories Scones

Time 55m

Yield 8

Number Of Ingredients 13

Ingredients

½ teaspoon lemon juice
½ cup soy milk
2 cups all-purpose flour
5 tablespoons lemon juice, divided
1 tablespoon white sugar
2 ½ teaspoons baking powder
2 teaspoons dried dill
¾ teaspoon salt
½ cup chilled unsalted butter, cut into pieces
1 egg
1 egg, beaten
¼ cup grated Parmesan cheese
1 teaspoon ground black pepper

Steps:

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Stir 1/2 teaspoon lemon juice into soy milk in a small bowl to make mock buttermilk. Let sit until curdled, 5 to 10 minutes.
Mix flour, 3 tablespoons lemon juice, sugar, baking powder, dill, and salt together in a large bowl using a fork. Mix in butter with a pastry blender until dough starts to clump together.
Whisk mock buttermilk, remaining 2 tablespoons lemon juice, and egg together in a bowl. Pour over dough and mix gently with a fork just until incorporated.
Dust work surface lightly with flour. Turn out dough and pat into an 8-inch disc. Fold in half and gently flatten back out into a disc. Repeat folding and flattening the dough 3 more times, to build fluffy layers in the dough.
Transfer disc of dough to the baking sheet and brush with beaten egg. Cut into 8 wedges and pull wedges apart so they are not touching.
Bake in the preheated oven until lightly golden, about 10 minutes.
Remove scones from oven. Combine Parmesan cheese and black pepper together in a small bowl; sprinkle on top of the scones.
Return to the oven and bake until golden brown and edges look dry, about 10 minutes more.

Nutrition Facts : Calories 262.9 calories, Carbohydrate 28.1 g, Cholesterol 79.2 mg, Fat 14.1 g, Fiber 1.1 g, Protein 6.5 g, SaturatedFat 8.2 g, Sodium 436.8 mg, Sugar 2.6 g

Tips:

Use cold butter: Cold butter creates flaky layers in the scones, so make sure it's chilled before grating or cutting it into the flour mixture.
Don't overmix the dough: Overmixing the dough will make the scones tough, so mix it just until the ingredients are combined.
Chill the dough before baking: Chilling the dough helps the scones hold their shape and rise properly in the oven.
Brush the scones with milk or cream before baking: This will give the scones a golden brown crust.
Serve the scones warm: Scones are best served warm, so eat them fresh out of the oven or reheat them gently in a warm oven.

Conclusion:

These savory lemon dill parmesan scones are a delicious and easy-to-make breakfast or brunch treat. They're perfect for a lazy weekend morning or a special occasion. With their flaky layers, cheesy flavor, and bright lemon and dill notes, these scones are sure to be a hit with everyone who tries them.