Cheesy, Salty, Savory Scones
Feeling like something savory instead (same, always)? There’s also a salty, cheesy, dilly version of these perfect fluffy babies.

YIELD — 8 scones
This feels like a weird thing to casually drop in the middle of a dessert book, but: I absolutely, 100 percent, will always and forever prefer savory to sweet. I would rather eat an onion than an apple, lick salt than sugar. In case you feel the same, first, thank you for buying this book anyway, I hope it inspires you to give some sweet things a try. Second, you will adore this recipe. I believe in a heavy cream/sour cream-based scone rather than a laminated scone (which to me, is more of a biscuit); what you lose in “flakiness,” you make up for in richness, tenderness, and never-dryness.
Ingredients
- ½ cup/120g heavy cream, plus more for brushing
- ½ cup/110g sour cream
- 1¾ cups/255g all-purpose flour, plus more for the work surface
- 1½ cups/125g finely grated parmesan or pecorino cheese, plus more for sprinkling
- 2–3 teaspoons coarsely ground black pepper, plus more for sprinkling
- 1 tablespoon/12g baking powder
- 1 tablespoon/12g sugar
- 1¼ teaspoons/5g kosher salt
- 1 medium leek or 6 scallions, white and light-green parts only, very thinly sliced
- ¼ cup/12g finely chopped fresh dill (optional)
- 1 stick/4 ounces/115g cold unsalted butter, cut into small pieces
- Flaky sea salt
Preparation
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- In a small bowl, mix together the heavy cream and sour cream. In a large bowl, whisk together the flour, parmesan, pepper, baking powder, sugar, kosher salt, all but a small handful of leeks (you can use these reserved pieces to top the scones before baking), and dill (if using) until well blended.
- Using your hands (never a food processor!), add the butter and smash the butter into the flour to get large-ish, flat, even pieces—most of the butter should be smushed, resembling flakes, rather than large chunks or cubes, not unlike pie dough before you add water, or biscuits before the buttermilk.
- Using a spoon, stir in the sour cream mixture and then use your hands to gently knead a few times just until a shaggy dough comes together.
- Lightly flour the countertop and turn the dough onto it, patting it into a rectangle about 6 × 9 inches and about 1½ inches thick. Cut it in half lengthwise, then in half crosswise to make 4 pieces. Cut each piece in half on the diagonal so you’ve got 8 triangles. Place the scones on the prepared baking sheet about 1 inch apart. For extra fluffy scones (or if the dough is feeling particularly soft/it’s particularly warm in your kitchen), refrigerate 20–30 minutes before baking.
- Brush a little cream on top of the scones, sprinkle with sea salt and more pepper, and scatter a few reserved rings of the light-green part of the leek on top. Bake until golden brown on the tops and bottoms, 25–30 minutes.
EAT WITH: Fried eggs, sausage (links, not patties), an entire stick of softened butter.
DO AHEAD: The dough can be made 6–8 hours ahead, then covered and refrigerated. The scones can be baked a few hours ahead. Reheat before serving, if desired.
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