Fresh Herb Pull-Apart Scones

Aug
8




I love, adore, worship fresh herbs!! I want a dedicated herb garden. Right now, my garden situation is out of control (too much time devoted to farm animals this year), so I’m growing herbs in pots on the porch steps where they get some sun. It’s better than nothing, but I want more-more-more next year. Fresh herbs makes any meal feel special. I love feeling special. And I love these scones.


They’re easy-easy-easy, which I also love. And you get to feel all special cuz you’re using fresh herbs. Best of all, you can use any mix of herbs. I got this recipe from an old Mother Earth News magazine and made several changes to it for fun and because I just have to. I find my recipes all over the place–Georgia, the church ladies, my mom, online, magazines, cookbooks, and I play with them until they are just how I want them. I love to do that. It’s so fun! I hope that you take my recipes and play with them, too–to make them what is just right for you. By the way, I got all these old-old-old Mother Earth News magazines (a huge stack of them!) from my cousin-the-lawyer-slash-farmer. He likes to go to the Salvation Army in Spencer and take home big stacks of magazines and share them with me.


For this recipe, use any combination of fresh herbs you have on hand in your garden, or your favorite dried herbs. I used fresh rosemary, basil, chives, and sage here.

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How to make Fresh Herb Pull-Apart Scones

1/2 cup whole wheat flour
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon sugar
2 tablespoons fresh, snipped herbs or 1 tablespoon dried herbs
1/4 teaspoon pepper
1 teaspoon minced or 1/2 teaspoon powdered garlic
3 tablespoons olive oil
1 cup grated cheese of your choice
1 egg
3/4 cup milk






Mix flours, baking powder, salt, sugar, herbs, pepper, and garlic in a medium-size bowl. Add olive oil, cheese, egg, and milk. Stir just until mixed together, then knead with floured hands a few times, not too much. Turn out onto a greased surface. I used a pizza pan, but any large cookie sheet would do as well. Roll into an 8-inch circle. Using a sharp knife, slice into eight pieces, but do not separate. I added a sage leaf on each piece for decoration. Bake in a 425-oven for 20-25 minutes until browned and delicious!


Serve warm with butter. Oh so good. Want one?

Did you know that you can grow sage over the winter? Keep your sage pot indoors and let it rest over the winter. It will come back even quicker in the spring than starting from scratch. I think, even after I have my dedicated herb garden, that I will still grow some herbs in pots because I like to over-winter them.

What herbs are you growing this year?



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Posted by Suzanne McMinn on August 8, 2008  

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Comments

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  1. 8-8
    6:48
    am

    I have lemon balm….way too much of it. Chamomile and tarragon are new to my garden this year and neither are doing very well. I have rosemary on my kitchen window sill, lemon basil and my favorite is peppermint. A sprig of peppermint in iced tea is so refreshing.

  2. 8-8
    6:58
    am

    Hi Suzanne,
    Here’s one I can answer:
    Sage – I started from seed 2 – 3 years ago.
    I start a small pot every year
    Basil – from seed – sometimes it reseeds itself (like this year)
    Rosemary – bought a small plant at a very reliable nursery … it is planted by the front steps where he old Boxwood died. Rosie requires the occasional hard-trim to keep her from taking over.
    Thyme – several types, English, Golden, Doone Valley, mine tend to be ground creepers, also from the very reliable nursery known for its herbs
    Greek Oregano – from a plant – likes to take over – planted beside Rosie (reliable nursery again)
    Lavendar – grew it from seed. I love it for its smell, but I have a harder time keeping it happy – must be the soil conditions

    I planted the herb garden to the left of the front door. Sounds strange but the front of the house faces East and will get less rain. I raised the soil a bit with lighter sandy – loamy better draining dirt. We have heavy clay which will grow herbs, but can also kill them if they get waterlogged.

    I would say that raising your herbs in containers is not only an easy way to get started, but very practical. Even in year two, you may find yourself doing a bit of both in-ground and containers. Go with what works!

    Happy Gardening :mrgreen:
    M

    M

  3. 8-8
    6:59
    am

    So far, NONE. I have not had any luck gardening this year. Or anything else for that matter. Life is keeping me too busy. (SIGH)
    There’s always next year.

  4. 8-8
    7:22
    am

    Timing is everything! I was going to make scones yesterday but instead ended up going to a local market and bought some wonderful cinnamon bread. Well now I am going to copy this recipe and make them this weekend. Again, timing is everything and will be trying out some of my herbs with it!

  5. 8-8
    7:33
    am

    This year I started late and picked up herb plants at the farmer’s market in Cloe. I planted them in a corner of my garden, but the only plants that survived are the basil. All six basil plants made it and they are doing really well; clay soil and rain every 48 hours didn’t help the others.

    This year I’ll have enough basil for pesto, and that will have to do. I’ll try transplanting some sprigs into pots for winter. Next year I’m starting my own seeds so I can plant the varieties I want, and I’ll be able to do a raised bed with lighter soil. This first spring on the farm my time went toward getting started with new flocks of chickens, sheep, and guinae hens. Fresh vegs come from the farmer’s market.

    By the way…I take at least a box of magazines and books to Salvation Army in Spencer each week, and I usually bring home a bag full of paperbacks to help with the book budget. At $7 to $10 for a new paperback, I splurge on 10 or so a month, but I read about 30.

    I just finished four of yours – my first time ever reading a romance novel. My pre-conceived impression of romance novels was not too high, but I’ve had to re-evaluate my position since reading yours.

    I can’t keep all the books I read, sadly, so if anyone lives near Arnoldsburg and wants them, let me know. A free ad in the “Trader’s Guide” under the ‘wanted’ section and I’ll get in touch with you.

    Sorry, I always write a page-full, but you inspire me to share…

  6. 8-8
    7:37
    am

    Rosemary, lemon thyme, lavender, sage, basil and dill.
    The rosemary must like red clay soil….they are becoming shrubs. I like to plant herbs near the walkway leading to my back door (where everybody comes into the house) and folks can brush by it and release the scents into the air. Makes me feel happy!

  7. 8-8
    7:43
    am

    No herbs for me!

    But my girlfriend grows some Basil I think thats what it is anyway.
    And I’m sure if I needed anything fresh I could find it at the farmers market

  8. 8-8
    8:22
    am

    http://www.raised-garden-beds.com/
    Just to give you ideas on a herb garden, I know they sell kits but with everything you have been building I am sure you can make one out of your scrap lumber.

  9. 8-8
    8:50
    am

    :butterfly: Suzanne, you would adore my 12 year old bay leaf tree! It lives in a white bucket, which I can lug inside every winter. It is about four feet tall with hundreds of bay leaves. I bought it for $12.00 when it had three leaves. It should be worth a fortune now, but it has become almost like a pet! LOL!! I also grow thyme, marjoram, basil, and rosemary. Don’t forget the olympics tonight everybody!!! Have a great weekend! :treehugger: P.S. You’ve made me hungry, again!!!!! LOL!

  10. 8-8
    8:55
    am

    I live in a zero lot home with just a patio and a strip of grass. My “herb garden” is a largish pot with basil (which I have to cut back every few days), rosemary, thyme and two kinds of mint. I love me some mint iced tea. I think next year I’m going to do a second pot and expand my horizons. I do so love having fresh herbs at hand. Last night I had pizza Margarita (I think I misspelled her name)and at least once a week I have oven roasted potatoes, with olive oil and assorted chopped herbs. And, of course, there’s the pesto. Lots and lots of pesto. YUM!

  11. 8-8
    9:09
    am

    That looks great! How does it work with clotted cream?

  12. 8-8
    9:10
    am

    I have lavender (in its second bloom) by the front door. Just outside the slider in the kitchen I have my huge sage plant. spearmint and peppermint are in the bed beside the sage. In the bed with the good and evil statue (kids call her the evil statue ’cause she’s heavier than sin) is where the Rosemary plant is. I also have oregeno, golden creeping thyme, lemon balm, and chives in the evil bed. I have bee balm in a couple of different places and up on the bank i planted some fever few and other things randomly placed. Oh yeah, i’ve got basil in a pot on the patio table. Except for the basil everything over winters. The sage is huge and has become a large woody plant that i have to cut back hard. but what a beauty! it is so attractive when it blooms. I love the Rosemary, Lavender and the creeping thyme.

    finally cooked the last of the peaches off my tree yesterday, thought i’d never see the end of them. broke 2 branches on the tree, guess next year i’ll have to knock some of the fruit starts off to keep the load lighter.

    the d deer pulled a couple of the pear branches down to get to the pears! grrr i need a coco! but only if she poops in the poop bag and carries it to the trash.

    how is the giant puppy?

  13. 8-8
    9:14
    am

    Oh, those scones look so delicious as I sit here enjoying my nice hot cup of coffee. One of those would be so enjoyable right now. Your photo is making me very hungry.

  14. 8-8
    9:16
    am

    Robin, I haven’t tried it with clotted cream, so I don’t know, but that sounds wonderful!!

    Margie, the giant puppy’s doing good! I’ll have to post more pics of her soon. She’s so cute, LOL.

  15. 8-8
    9:21
    am

    Herbs are one of my passions! I love the smell, taste, look and history of them- I like them in the ground and in a pot and in a bouquet fresh from the backyard! I’m growing lemon verbena, lemongrass, lemon thyme and the ubiquitous lemon balm. Then there is tarragon. greek oregano,marjoram,dill, basil(about 4 varieties) rosemary,bay laurel, lavender, 3 or 4 different mints,parsley, chives, cilantro,sage,stevia, pineapple sage, garlic chives, english thyme, caraway and borage. Those are just the edible herbs. If I started on the ornamental and medicinal I’d be writing a whole page!

    Thanks for the recipe- I think I”m going to add some cheese-maybe Gruyere.

  16. 8-8
    9:40
    am

    Those scones look soooo delicious! I swear I could fill an entire cookbook with your recipes… if only I actually cooked. :mrgreen:

  17. 8-8
    10:20
    am

    Those look really good–I might try that this weekend :) I am growing basil, lemon balm, coriander :shocked: , parsley, marjoram,rosemary and I have an oregano bush that has overtaken part of the garden (that overwinters outside here), and I have lavender and Russian sage (which also overwinters). I need to get out and pick leaves and dry some too :eek:

  18. 8-8
    10:24
    am

    I’ll be right over with the tea. We can sit on the porch and rub Cocoa’s belly.

  19. 8-8
    10:27
    am

    Thank you so much for the recipe! My husband has been growing herbs in pots this summer too but I haven’t been making good use of them. I want them but then I forget to use them. So yesterday he asks me what I want to do with them. Now, thanks to you, I have an answer.

  20. 8-8
    11:24
    am

    That bread made my mouth water . . .

  21. 8-8
    11:43
    am

    I have rosemary, oregano, mint, basil, and sage. My family :heart: ‘s pesto and rosemary roasted potatoes. Oregano goes on pizza, mint in iced tea and sage in my Thanksgiving dressing. Herbs I’ve grown in the past, cilantro, parsley and lemon balm.

  22. 8-8
    11:56
    am

    Delicious, Suzanne. I grow sage, pineapple sage, lemon basil, lime basil, cinnamon basil, sweet Italian basil, (we love to make pesto for our pasta), oregano, gold oregano, thyme, chamomile, lemon balm and peppermint.

    Sage will keep in the garden for several years right over the winter (I live in zone 5). When it gets too woody, I’ll replace it with seedlings. I like to keep pots of my favorites in the kitchen as well.

    Lemon balm,german chamomile and mint will take over the enire garden, so you must dig it up as it invades or keep in pots away from your garden beds. It will sprout in rocks, gravel and wherever, but makes great tea and smells so wonderful. Step on it, crush it, mow it, pull it out and everything is lemony!

  23. 8-8
    11:59
    am

    Looks awesome, I will have to try this. Just wanted to let you know that I made Iron Skillet Upside Down Pizza for dinner last night and it was a hit! Keep the recipes coming. Thanks.

  24. 8-8
    12:12
    pm

    The scones look delicious!
    I did an herb garden this year right in my front yard. It is small, but productive.
    Suzanne, it was very easy to create and has been almost NO labor. It took less than an hour to dig up the small spot and dump in the bagged dirt and compost. Then, I went to the store and picked out the herb plants I wanted (this was the hardest part.) For some reason (could be that store-bought dirt), there have been NO weeds. I’ve enjoyed having fresh herbs right at my fingertips, with very little time invested.
    I have marjoram (LOVE, LOVE, LOVE marjoram), tarragon, dill, chives, thyme, oregano and sage. I only have room for the basic herbs and that’s fine. Far, far away from the herb garden (where it can’t disturb any of its neighbors), I’ve got mint from my grandmother’s garden. Love it in iced tea!
    Now, let me see if I’ve got all the ingredients for those scones!

  25. 8-8
    12:28
    pm

    I have had an herb garden outside my kitchen for about six years. I grow rosemary, sage, lemon balm, mint, thyme, basil, oregeno, dill, flat leaf parsley, chives, lavender and cilantro.
    I love love love herbs and many of these come back each year. The plus is that the deer or rabbits won’t eat them as well.
    Funny thing….my husband made fresh blueberry scones last night. These look very good and savory. :chicken:

  26. 8-8
    12:38
    pm

    Cilantro, multiple types of lavender, basil, 2 types of rosemary, multiple kinds of sage, oregano, garlic, spearmint, chocolate mint, fennel, echinacea, catmint, feverfew, comfrey, lemon balm, lime balm and thyme. I think that’s everything.

    http://latigoliz.blogspot.com/2008/07/barn-herb-garden.html

  27. 8-8
    1:28
    pm

    I only have basil, mint and pineapple sage this year. Everything is hard to grow in AZ. But when in lived in WV, I had everything! My pineapple sage there grew to about 4 or 5 feet tall and was so beautiful. I had lemon balm and lemon verbena for my hair. Your scones look so pretty! I have to stop reading your blog first thing in the morning, it makes me so hungry.

  28. 8-8
    1:52
    pm

    This year I got a rather poor start on my herb gardening, but I’m hoping by next year when I’m settled into a more permanent living situation, to remedy that.

    Usually I have sage, rosemary, and basil of all flavors and kinds.

    Right now I just have a lonely pot of purple basil, that I brought with me when I moved. I’m going to try and peek down at the Farmer’s Market this weekend to see if they have any Pineapple Sage (it’s great in your teas!), and maybe just some normal sage.

    Since you have some fresh sage, try this. Try some sweet potatoes, melting butter on the stove top and infusing it with the sage, then pour it over the baked potatoes. Crumble a bit of goat cheese on top, and can we say nom nom nom.

    It’s very tasty. I’ve tried this with rosemary as well, and it’s just as fabulous.

  29. 8-8
    3:35
    pm

    Those Scones look divine! I’ve never had savory ones, only sweet, fruity scones. I don’t have any herbs growing, but want to try it next year. Thanks for this recipe, can’t wait to try it sometime!

  30. 8-8
    3:44
    pm

    The scones look delicious.
    It is lunch time where I live and they are making me drool!

  31. 8-8
    4:13
    pm

    Your scones are beautiful!
    rosemary, sage, oregano, basil, thyme(lemon and plain), curly leaf parsley, french lavender. and mint.

    The bearded hen may lay colored eggs. I love them. Auracana or americana either one.. I think they are cute!
    I have a gold lace wyandotte/ auracana cross. she is the cutest little fluff ball. :flying:

  32. 8-8
    4:42
    pm

    I used to always grow my own basil but that was when I used to make my own tomato sauce – I’ve gotten so lazy :wall:

  33. 8-8
    5:08
    pm

    One big pot of basil is all we have going this year. Oh, and my survivor chives.

  34. 8-8
    7:45
    pm

    I love having fresh herbs just a few feet outside my back door. This summer I have sweet basil, thyme, rosemary, chives, oregano, sage, lavendar, and mint. Only the sage and oregano will survive the cold Nebraska winter, but I’ll bring some basil inside, and will dry some of the rest. I’ll be making this recipe tomorrow!

  35. 8-8
    7:46
    pm

    You all make me so jealous! I am working full time and have little to no time left after “have to” chores to do much of anything else. I don’t want any herbs to feel neglected, so they will have to wait!

  36. 8-8
    9:42
    pm

    I have never even considered making a savory scone! Thanks for the idea. :hungry:

    I’ll have to try these after my next trip to the farmer’s market for fresh herbs.

  37. 8-8
    10:28
    pm

    They look too pretty to eat!

  38. 8-8
    10:48
    pm

    This year is my first time growing and using fresh herbs. Oh my goodness, what a difference! I’m LOVING the great flavors they are giving everything. I have cilantro, lemon thyme, basil, sage, rosemary and oregano. I’ve used each individually, and in different combinations. Regardless what I do, they give whatever I put them in SO much more flavor. Yum, yum, yum! How have I made it 38 years without knowing how good they are?

  39. 8-8
    10:56
    pm

    Those look so good and I’ll definitely give them a try. I have a huge stack of old Mother Earth News mags myself – they are like Nat’l Geographics – some kind of crime to throw them out I think. For herbs [which I grow in pots with annuals spread all over the sunny places in the yard]I have a couple kinds of oregano, 2 kinds of rosemary, sage, thyme, lemon balm, catnip, basil and several kinds of chives.

  40. 8-9
    9:33
    pm

    My entire garden is in pots because the only sun in my back yard falls on my patio. My herbs are: basil, rosemary, thyme, parsley, mint, oregano, and chives.

    I take my herbs in every winter, and I use the word “winter” quite loosely. We have a few days here and there where we have to bring plants inside. I’ve been growing most of these herbs continuously for years.

  41. 8-9
    10:07
    pm

    I have a kitchen herb garden, here’s what I have…

    ~sage
    ~cilantro (I could LIVE on cilantro!!)
    ~rosemary
    ~dill
    ~I also have lavender.

    Blessings from Ohio…

  42. 8-10
    5:17
    pm

    Mmmmm. Delicious looking!
    BW

  43. 8-16
    12:21
    pm

    I love your website. I recently started making bread and I have learned so much from you site. When ever i am looking for some thinf new I check you site first. Thank you

  44. 4-1
    6:25
    am

    HI ALL,

    I LIVE IN SPAIN, SO GET THRU A LOT OF HERBS.

    IF LUCKY I AM ALBE TO KEEP PARSLEY GOING THRU THE WINTER.

    MY BEST TIP WOULD BE CUT ANY MINT,SAGE OREGANO AND WASH AND FREEZE PERFECT FOR USE IN WINTERTIME.

    ONE MORE, ANY CELERY LOVERS OUT THERE?

    TO KEEP IT FRESH AND CRUNCHY FOR WEEKS [ I THINK 7 WEEKS THE LONGEST] WRAP IN KITCHEN FOIL IN THE FRIDGE, PERFECT.

    LOVELY SITE JUST FOUND IT.

    YVE

  45. 5-29
    8:50
    pm

    This herb scone recipe looks great and I am going to try it this weekend. Do you think it would be ok if I used all whole wheat flour instead of half whole wheat and half all purpose flour?

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The Slanted Little House

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