Savory Whole-Wheat Buttermilk Scones With Rosemary and Thyme

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These rich, herbal scones are savory like American biscuits, with the added nutty, wholesome dimension of the whole-wheat flour. They’re great with cheese and with salads, soups and stews.


  • 150grams (approximately 1 1/4 cups) whole-wheat flour
  • 100grams (approximately 3/4 cup) unbleached all-purpose flour
  • 10grams (2 teaspoons) baking powder
  • 5grams (1/2 teaspoon) baking soda
  • 4grams (approximately 1 teaspoon) brown sugar
  • 5grams (approximately 3/4 teaspoon) salt
  • 70grams (2 1/2 ounces / 5 tablespoons) unsalted butter
  • 1tablespoon finely chopped mixed fresh rosemary and thyme
  • 125grams (approximately 1/2 cup) buttermilk
  • Nutritional Information
      • Nutritional analysis per serving (12 servings)

        121 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 2 grams protein; 12 milligrams cholesterol; 200 milligrams sodium


    The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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  1. Preheat oven to 400 degrees. Line a baking sheet with parchment.
  2. Sift together flours, baking powder, baking soda, sugar and salt. Rub in butter, or place in a stand mixer fitted with the paddle and beat at low speed until incorporated. Add chopped rosemary and thyme and buttermilk and mix just until the dough comes together.
  3. Transfer to a lightly floured work surface and gently shape into a 1/2-inch thick rectangle. Either cut 2-inch circles with a biscuit cutter or cut into 6 squares, then cut each square in half on the diagonal. Transfer to baking sheet. Bake 15 minutes, until browned on the bottom. Flip over, bake 2 more minutes, and remove from the heat. Serve warm or allow to cool.


  • Advance preparation: These will keep for couple of days at room temperature and freeze well.
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