Savoury Scones with Herb and Parmesan

I’m a savoury girl through and through. While I enjoy baking sweet treats, savoury recipes will always have my heart. These Savoury Scones with Herb & Parmesan are my latest obsession—a flaky, buttery masterpiece inspired by a late-night TikTok binge on American “biscuits.” I took the buttery, layered technique from their recipes and adapted it to my own savoury scones. The result? A perfect bite of cheesy, herby goodness. Read on for the story and the full recipe!

If there’s one thing TikTok is good for, it’s leading you down a culinary rabbit hole. One late night, as I scrolled through recipes, I was captivated by the American “biscuit” phenomenon, especially around Thanksgiving. They looked so flaky, so buttery, and so... different from what we call scones here in Australia.

Naturally, I had to experiment. I took my go-to savoury scone recipe—already a favourite in my kitchen—and borrowed the biscuit-making method of layering butter for extra flakiness. The result was better than I’d imagined: light, flaky scones with cheesy richness and a fresh, herby finish. These are now a staple for weekend brunches, cozy lunches, or even as a side dish for soups and salads.

Why You’ll Love This Recipe:

For me, savoury baking is where it’s at. Don’t get me wrong—I love a good cake or cookie, but savoury recipes feel more versatile and exciting. These scones check all the boxes:

• Flaky Layers: The grated frozen butter and layering technique are game-changers.

• Bold Flavours: Parmesan, smoked paprika, and black pepper add depth.

• Fresh Finish: The garnish brings everything together with brightness and zing.

The Finishing Touches

I’ve always loved finishing dishes with a little something extra. Here, the garnish is a nod to my obsession with fresh herbs. Parsley, parmesan and a hint of lemon zest not only make these scones look gorgeous but add a fresh, vibrant flavour that complements the cheesy, buttery base.

Savoury scone with herb and parmesan

What you’ll need:

440 g plain flour

1 tbsp (15g) baking powder

1/2 tsp (3g) baking soda

1/2 tsp salt

1/4 tsp cracked black pepper

1/4 tsp smoked paprika (optional, for depth)

1/2 cup chopped fresh parsley (for the dough)

225 g unsalted butter (frozen, for the dough)

3/4 cup (70 g) grated Parmesan cheese (extra for garnish)

1 1/4 cup (312 ml) buttermilk

4 tbsp (60 g) unsalted butter (for the herb garnish)

2 tbsp chopped fresh parsley (for herb garnish)

Zest of 1/2 lemon

Flaky salt, for finishing (optional)

What to do:

Prepare the Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, parmesan, parsley and smoked paprika.

Grate and Chill the Butter:
Grate your frozen block of butter into a separate bowl. Once grated, place the bowl back in the fridge for 10 minutes to ensure the butter stays perfectly cold and ready to mix into the dough.

Combine Butter and Dry Ingredients:
Remove the grated butter from the fridge and add it to the dry ingredients. Toss gently to evenly distribute the butter throughout the flour mixture.

Add the Buttermilk:
Create a well in the center of the dry ingredients and pour in the buttermilk. Gently mix with a spatula or your hands until the dough just comes together—be careful not to overwork it to keep the scones tender.

Shape the Dough:
Turn the dough out onto a lightly floured surface and gently press it into a rough rectangle, about 2.5 cm thick. Cut the dough into three equal sections, stack them on top of each other, and roll it out again to 2.5 cm thick. This creates light, flaky layers - do this twice. Shape the final dough into a clean rectangle, wrap in cling wrap and place in the fridge for min 1 hour.

Bake the Scones:
Preheat your oven to 200°C. Cut the scones into equal size squares or use a cookie cutter to cut out circles. Arrange the scones on a parchment-lined baking tray, spaced apart for crispier edges or closer together for softer sides. Bake for 15-18 minutes, or until golden brown on top.

Prepare the Garnish:
While the scones bake, melt 4 tablespoons of butter in a small saucepan over low heat. Brush the scones with melted butter and garnish with chopped parsely, parmesan and lemon zest. Sprinkle with flaky salt for a finishing touch.

Enjoy Warm:
Serve fresh with soups, salads, or as a standalone appetizer