Ricotta-Herb Savory Scones
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Ricotta-Herb Savory Scones are light and fluffy with plenty of herb flavor. Serve them with breakfast, weekend brunch, or even in place of dinner rolls!
“These are fabulous! So savory and light. I had leftover ricotta and wanted to use it up. I grow my own herbs so I had everything and tried them one morning — I make them all the time now!” — Deena
Sheila’s Recipe Snapshot for Savory Scones
I love cooking with fresh herbs — they have such a lovely aroma when chopped and add so much extra flavor to any dish.
Scones vs. Biscuits
Scones and biscuits might seem similar, but they’re pretty different! Scones tend to be a bit sweeter, often flavored with fruit or spices, and have a crumbly, slightly denser texture. Biscuits, on the other hand, are buttery and flaky with a more savory vibe, usually served alongside meals like breakfast or dinner.
The key difference is how they’re made: Scones usually have eggs and a bit of sugar, while biscuits are lighter and fluffier thanks to simple ingredients like flour, butter, and buttermilk.
Today’s unique recipe breaks the norms by mixing the savory characteristics of biscuits with the texture and ingredients of scones.
Ingredient Notes for Ricotta-Herb Savory Scones
- Flour | Use all-purpose flour for the best results in these savory scones.
- Baking Powder | This helps the scones rise and become light and fluffy.
- Salt and pepper | Use sea salt for a slightly milder, more nuanced flavor and freshly ground black pepper for seasoning.
- Sugar | A bit of sugar helps balance the savory flavors, but it’s not meant to make the scones sweet.
- Unsalted butter | Store your butter in the freezer overnight. Then, grate it into the flour mixture for an easier, quicker process than using a pastry cutter.
- Fresh herbs | Use chopped green onions or scallions, fresh parsley, fresh thyme leaves, and minced fresh rosemary. Flat-leaf parsley has a stronger flavor than curly parsley and resembles cilantro, so make sure to pick the right one!
- Ricotta cheese | Full-fat or skim will work in this savory scone recipe.
- Milk | Any kind will do, so use up whatever is already in your refrigerator.
- Egg wash | Beat one large egg with one teaspoon of water and brush the scones with this mixture to help them develop a golden-brown, glossy finish.
- Smoked paprika | This adds a pop of color and a hint of smoky flavor to the crust, but feel free to leave it out if you prefer a simpler taste.
Variations and Substitutions
- Herb Variations. Depending on your flavor preferences, swap out the green onions, parsley, thyme, and rosemary for other fresh herbs like chives, basil, or dill.
- Add-ins. For extra flavor, consider adding crumbled bacon, shredded cheese (like cheddar or parmesan), or chopped sun-dried tomatoes.
- GF Scones. Use a gluten-free all-purpose flour blend in place of the regular flour. Use any milk substitute like almond milk, oat milk, or soy milk for a dairy-free version of the scones.
How to Make this Ricotta-Herb Scones Recipe
Now that you know what makes these scones so unique, get out your parchment paper and let’s dive into the recipe!
PREHEAT THE OVEN. First things first, preheat the oven to 425 degrees.
COMBINE DRY INGREDIENTS. Let’s mix some ingredients! Whisk together flour, baking powder, sugar, and salt in a large bowl. Grate butter into the flour mixture and stir with a fork until it resembles a coarse meal.
ADD HERBS AND WET INGREDIENTS. Next, stir in the scallions and fresh herbs, add ricotta cheese, and then add milk, stirring until it is just combined.
KNEAD AND CUT DOUGH. Turn the dough out onto a floured surface. Knead 2 to 3 times, then pat it into a 9-inch rectangle. Dip a knife into flour and cut the dough into 12 equal pieces.
ADD EGG WASH AND SEASONINGS. Transfer the scones to a parchment-lined baking sheet and brush the tops liberally with egg wash. Next, sprinkle the tops with sea salt, freshly ground black pepper, and smoked paprika.
Brushing the tops with egg wash and sprinkling on a few spices creates a flavorful and lightly crisp top crust.
BAKE AND DIG IN! Finally, pop the baking sheet into the oven and bake the scones for 15-20 minutes or until they are a lovely golden brown.
More Recipe Success Tips
How to Store and Reheat Savory Scones
- Keep these savory scones at room temperature for 1-2 days or in the refrigerator for up to a week. Place them in a sealed container so they don’t dry out.
- The scones are best reheated, wrapped in foil, and warmed in a 350-degree oven for about 10-15 minutes.
Frequently Asked Questions
Hands down, using frozen butter makes the biggest difference. It’s also important not to overwork the dough, or it will become dense and tough.
If your kitchen is particularly warm, it may help to refrigerate the dough for a few minutes after it’s been formed. This helps to relax the gluten and keep the savory scones tender once baked.
While it’s not required, you will definitely get better results if they are. Not only will everything be more evenly mixed, but it will also help create a fluffy texture. Simply measure out what you need and set it on the counter before you prep everything else.
Sure! I would suggest baking them completely and reheating them just before serving. You may also be able to freeze the dough once it is formed in order to cook a few at a time as needed. Wrap each square individually in plastic and place it in a zippered storage bag. Then, thaw in the refrigerator and add about 5 minutes to the baking time.
Looking for more Homemade Scone Recipes?
I have another delicious savory bacon and cheese scones recipe, which pairs nicely with brunch or a bowl of soup. Another crowd-favorite are these Cheddar Bay Biscuits! For something sweeter, I have cranberry scones featuring pistachios and you certainly can’t go wrong with a classic blueberry scone!
What to Serve With Savory Scones
Today’s savory scones are a lovely snack or small breakfast, but they also pair wonderfully with soup and salad for dinner or lunch. For example, the sweetness of my fresh Winger Salad with Maple Dressing contrasts the herbaceous scones. They’re also delicious dipped into Broccoli Potato Soup, or this homemade Vegetable Beef Soup recipe, another personal favorite.
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Ricotta-Herb Savory Scones
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 ¼ teaspoons sugar
- 5 tablespoons chilled unsalted butter
- ½ cup green onions or scallions chopped
- ¼ cup fresh parsley minced
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh rosemary minced
- 1 cup ricotta cheese
- ⅔ cup milk
- 1 large egg beaten with 1 teaspoon water (for egg wash)
- sea salt
- black pepper
- smoked paprika
Instructions
- Preheat oven to 425 degrees.
- Whisk together flour, baking powder, sugar, and salt in a large bowl. Grate butter into the flour mixture and stir with a fork until the consistency of coarse meal.
- Stir in scallions and fresh herbs. Add ricotta cheese, then add milk and stir until just combined.
- Turn dough out onto a lightly floured surface. Knead 2 to 3 times, then pat dough into a 9-inch rectangle. Dip knife into flour and cut dough into 12 equal pieces.
- Transfer scones to a parchment-lined baking sheet. Brush tops liberally with egg wash. Sprinkle tops with sea salt, freshly ground black pepper, and smoked paprika.
- Bake for 15-20 minutes or until scones are golden brown.
Notes
- If you don’t have ricotta, you can use cottage cheese, cream cheese, or even Greek yogurt for a slightly tangy flavor.
- The dough will be very wet, so you will want to use more flour on your work surface or pastry mat before kneading and shaping the scones.
- Keep these savory scones at room temperature for 1-2 days or in the refrigerator for up to a week. Place them in a sealed container so they don’t dry out.
- The scones are best reheated, wrapped in foil, and warmed in a 350-degree oven for about 10-15 minutes.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
I really thought the flour to milk ratio was off because these wouldn’t even hold a shape while sticking to my hands and counter despite the flour. ended up using nearly an extra cup of flour just to be able to form a shape that held long enoygh to make it to the baking sheet. But I looked at similar recipes and the flour to milk ratios were similar so, yet their pictures in their blogs didn’t look nearly as wet. I don’t know. Anyways, they turned out ok. A but flavorless except the ricotta but I love Ricotta so it was ok for me but I ended up having to make a garlic butter to dip them in.
These are fabulous! So savory and light. I had leftover ricotta and wanted to use it up. I grow my own herbs so I had everything and tried them one morning! I make them all the time now. I didn’t have ricotta one day so I used cottage cheese and it worked out just fine. Thank you for my forever recipe!
The flavor is very good, but there’s something wrong with the flour to moisture ratio. The dough was way too sticky to knead or even handle, and even though I baked them five minutes longer than the longest time suggested, the scones were undone inside.
These scones made my house smell incredible! I had made some lasagna and was looking for a use for my leftover ricotta. From now on, these scones will be the reason I buy ricotta and I’ll have to find another recipe for any extra LOL
flavorless, even with 1/4 cup of gruyere mixed in.
Wonder if greek yogurt could be subbed for ricotta?
Jacqueline, I haven’t tried these scones with Greek yogurt myself, but my opinion is that they will not be as moist as if using ricotta. You could certainly experiement if you’re looking to make them a bit healthier.
I had all the ingredients and fresh herbs in my garden so I made them today. It was a wonderful morning, they were so good and so easy. I am a big fan. Cant wait to make them again.
This is a great recipe! I will definitely make these scones again. They were easy to make and delicious.
These are FANTASTIC!!!!! Super light and flaky, perfect amount of fresh herbs, and the perfect compliment to our Italian meal. LOVE LOVE LOVE them!
Has anyone tried to make these with dairy free ricotta or dairy free boursin soft cheese. I can’t do dairy (migraines) but would love to make these.
I had so many fresh herbs and nothing to do with them until now. Made it just as you posted and froze for a rainy day. Ate 3 hot off the pan. I’m going to experiment with different flavors but this is a definite keeper! Thanks
I am going to make these for my neighbourhood Platinum Jubilee party this weekend. Can I omit the sugar do you think?
Hi, Sarah. Yes, I think this recipe would be just fine without the sugar. Enjoy your celebration!
These are amazing!! I had some leftover ricotta cheese, and saw this recipe, and gave it a try! Will definitely make again!
Thank you, Denise! I’m so glad you like the recipe – Happy New Year!
What a simple and easy recipe for a weeknight meal! My 8 year old and I whipped these up tonight and the family loved them! We didn’t have fresh herbs, so sprinkling some dried parsley and Italian seasoning in the dry mix did the trick. We will definitely make these again!
Thanks for the recipe!
Hi
I was wondering if I could use fresh herbs from my garden that I’ve already buried out for the season in this recipe.
Please let me know if this is possible. My herb garden this year was wonderful.
Sincerely
Meredyth Beattie
Hello! I’m not sure I know what you mean by “buried out for the season”, but you can definitely use fresh herbs in this recipe!
I’m wondering if this would make a good crust on top of an almost cooked chicken or turkey pot pie? it sounds like it may?
Perhaps, I just don’t know how it would bake up, but it could be worth a try!
Made these today!!! Fabulous recipe!! Added some garlic to the ricotta!!
If we are ad ised to use grated frozen butter, how do I equate to a tablespoon measurement ? An ideal weight measurement would be greatly appreciated.
Hi, Susan. Eight tablespoons of butter would equal 4 ounces. Thank you!
Egg wash before or after the freezer before baking after you take them out of the ziplock bag and unwrap them before baking?
If freezing ahead of baking, definitely wait to do the egg wash just before you bake.
Definitely more like a biscuit than a scone. I added 3 pieces of cooked and crumbled bacon and ate warm out of the oven with butter.
Hi Shiela,
These sound delicious! I am planning to make them for dinner, as an accompaniment to tomato and roasted red pepper soup.
Quick question though. Do you have a video for this recipe? I am a novice at making scones and a visual of how the ready dough looks, before cutting, would be extremely helpful.
Also, do you think we can replace part/ whole of the all-purpose flour with whole wheat pastry flour? We are trying to go whole grain for health reasons and though I have found the substitution to work for cookies and quick breads, I wasn’t sure about scones 🙂
Finally, I’d like to try adding a cup of diced mushrooms to it. Based on your experience, do you think that quantity could work?
Hello, Ruchi. Your roasted tomato/red pepper soup sounds fabulous! I’m sorry, but I have not produced a video for this recipe — I’ll definitely consider putting it on the list. With scones, the dough will be sticky. Dipping your knife into flour between cuts is helpful. I’m not sure how the substitution will work here, but it is certainly worth a try. In my opinion, however, adding mushrooms would not work in this recipe. Thank you for reaching out!
@Sheila,
Thanks a lot!
@Sheila,
I tried this recipe and the scones turned out really great with whole wheat pastry flour, part-skim ricotta and nonfat milk. I also added some garlic powder and added more salt to suit our palate. I will enjoy the remaining scones with a cup of tea/ coffee, for breakfast tomorrow.
Awesome! Glad you enjoyed the recipe 🙂
Hello
Want to make these on Sunday. How thick should the rectangle of dough be?
Thanks
Hi, Nancy. The dough should be about 1-inch tall once you pat it into a rectangle. Enjoy and Happy Mother’s Day!
Delicious, light and fluffy. Best straight from the oven!
Can you use buttermilk in this recipe?
Because we use ricotta cheese, I would not use buttermilk in place of the milk in this scone recipe.
These were an unexpected delicious treat. Tasty. I had for breakfast.
Could this recipe work using a gluten free flour? Has anyone tried that and how did it go?
I tried making these because they looked so good on Pinterest. Well, this recipe is wonderful! It tastes fabulous and the herbs are perfect. After 20 min, they are still too soft in the middle, but I think it’s my oven not heating properly. Can’t wait to try them with homemade minestrone or just anything else! This will be a regular in our house.
These look amazing. I’m making them for breakfast tomorrow and was wondering if I can cut them, put them on a baking sheet and refrigerate them overnight? I would put the egg wash on them just before I bake them in the morning.
Jackie, I haven’t tried doing that myself, but I think it would work!
Just pulled a pan of these out of the over, and oh my goodness, they are HEAVEN! Like light, savory clouds. Simple to make too. THANK YOU for this recipe! (and oh the ingredients you could play with, as someone mentioned mushrooms)
Awww… I’m SO glad you enjoyed the scones! They are definitely one of my favorites to make 🙂
I made these for my mom. She loved them so much and was excited that I added sauteed mushrooms too. I also added garlic powder to the egg wash, it was such a wonderful little snack–could be a good lunch if you eat 2 of them!
Can I make & freeze before baking & bake when needed.
Betty, yes I do think so. I would suggest taking them out of the freezer and baking for maybe 5 minutes longer.
These are some of the best biscuits I’ve ever had! The flavors work so much better than you could even imagine! Love the crunch of the sea salt, and they reheat well for a couple days. Delish!
Is it normal that the dough is so wet ?
Yes, this dough is quite wet and shaggy. Work in extra flour as you handle it and shape it on the board if needed.
Do you think that I could successfully use CarbQuik in the recipe? My hubby is a prediabetic.
Barbara, I don’t have any experience baking with CarbQuik, but from what I have seen on other websites it seems that you could substitute. If you do try the recipe with CarbQuik, I’d like to know how it turns out!
I made these tonight for a bridal shower. They turned out wonderful!
I’m sooo glad you liked them!
Good, easy and delicious… thank you for the recipe!
Has anyone had any luck adding breakfast sausage to these?
You have 3/4 tablespoons sugar is that correct?
Lisha, that is correct.
@Sheila Thigpen, how do you even measure 3/4 Tablespoon?
That measurement certainly was confusing! I have updated the recipe to indicate 2 1/4 teaspoons of sugar, which is the equivalent and obviously easier to measure. Thanks for the questions!
Oh my! These look soo good plus easy to make. Do you think it’ll still turn out great if I substitute cottage cheese instead of ricotta?
Thanks, Karen! I honestly don’t know — I think the cottage cheese may be too wet for this recipe.
OMG! So good! I could eat the entire batch. I will be making these often and trying some variation; not that they need anything. They are perfect. Thank you!
Oh! You are so welcome! And thanks so much for the feedback 🙂
Do these scones keep well? I’d like to make them 1-2days in advance of a large brunch. Thanks!
Sophia, to make the Scones ahead of time, I would suggest baking and then cooking completely before sealing and storing in the refrigerator. To reheat, wrap in aluminum foil and gradually warm in a 300-degree oven. Good luck!
I will freeze them and take them out as needed. Warm in a brown bag spayed with water.
Literally just devoured one of these just 10 seconds ago. I make my own ricotta(simplest thing you can make and you’ll never go back to store bought, I might add) and this last batch was flavored with fennel salt and sauteed mushrooms, so these scones are flecked with mushroom as well as the herbs. So delicious! I’d rather make these than traditional biscuits any day. The sea salt crunch gives them a little added bonus. Thanks for sharing this recipe. It’s gone onto my Tried and True Recipes board on Pinterest.
Melissa, I love your variation on the ricotta scones — must try next time! So glad you enjoyed the scones, and yes, sea salt is a must with these!
How do you make ricotta cheese?
These scones are so delicious. I did not have fresh Thyme or fresh Parsley so I used dried instead. I made a breakfast sandwich with them and even used them to top a chicken pot pie. Thank you for this recipe.
Great recipe! Easy to make. My husband thought I had bought them.