Savory Whole-Wheat Buttermilk Scones With Rosemary and Thyme Recipe (2024)

Yummy savoury scone! Mine came together really easily, thx to the weights. Rather than sift, i measured all dry into a bowl and whisked them together. Without buttermilk i tried equivalent weight of yogurt—not nearly wet enough, so added two splashes of milk. Came out great! Not sure why would need to flip for 2min on otherside. With fan setting on my oven, mine were baked through at 15min.

I made these the other night to go with a homemade chicken soup and they were amazing, stealing the show. I took the advice of other cooks and added additional butter (3 Tbsp.) and buttermilk (1/4 cup) and the result was excellent. The batter seemed just right (i.e. not too dry). Definitely recommend, especially if you are looking for a whole wheat biscuit option.

Excellent, easy recipe. I didn't have whole wheat flour, so used all white flour. Didn't have buttermilk, used nonfat Greek yogurt. The dough was too crumbly and wouldn't hold together, so added another 1/4 cup of yogurt. The scones turned out soft, dense and delicious.

Delish! I too followed the advice and increased the butter (1/2 cup total) and the buttermilk (3/4 c total) and quickly worked in counter. Yum! Not too crumbly and just savory enough to go perfectly with either tea or a co*cktail

A brush of milk and maple syrup mixture with a sprinkle of brown sugar, along with a mix in of veg bacon and chopped pecans took this to another level. Omitted the thyme. Does not need to flip.

So yummy, I think next time i will add more herbs. I also added some protein powder and a little more buttermilk to boost the protein a bit. Overall, so yummy!!! Will make again

Delicious. I did make a few minor and one major changes. Minor were the addition of a little sour cream because I thought the dough was a little dry and the addition of shredded cheddar because i wanted cheese herb scones. Major was I used my food processor with the dough blade and pulsed on the low/dough speed to make it because I was feeling lazy. Also brushed with buttermilk and sprinkled with salt before baking. Perfect accompaniment to Guinness Stew

Very very yummy! Made with ~ twice the herbs, 6 TBS butter, and 3/4 cup buttermilk. They were a little sticky going into the oven but came out perfectly moist and delicious.

I used celery salt instead of standard salt and ended up with a delicious scone that tasted and smelled of Thanksgiving stuffing. Will make again.

Subbed 150g Greek yoghurt and 50g soymilkNext time use less salt (measure with teaspoon)

Great recipe! Doubled the buttermilk (used Greek yogurt) as others suggested but it was a bit too moist for me. I would have gone with 1.5 but I also prefer drier scones. Fresh herbs definitely made a difference but I have made these with dried rosemary and thyme too and they turned out great. Just as delicious with regular AP flour as well.

I made these the other night to go with a homemade chicken soup and they were amazing, stealing the show. I took the advice of other cooks and added additional butter (3 Tbsp.) and buttermilk (1/4 cup) and the result was excellent. The batter seemed just right (i.e. not too dry). Definitely recommend, especially if you are looking for a whole wheat biscuit option.

Also doubled the buttermilk***

Very good!! I subbed gluten free flour for both flours and added cheddar cheese. Baked for 16 min on convection without flipping and they are perfection!

Tasty but DRY DRY DRY

I doubled the chopped herbs and they turned out really delicious.

The flavor of these was good but they were a touch dry. I think they would benefit from cutting them in more like 8 pieces as well as brushing them with cream or butter before baking.