Savory Scones with Parmesan and Fennel

Classic Savory Scones, so light and airy! These have a slight sweetness and flavors of Parmesan cheese (I used Grana Padano, but Romano or Parmeggiano Reggiano could substitute), and ground fennel seed. 

You can up the nutritional value by using half Whole Wheat Pastry Flour if you like. 

The dough comes together quickly and bake in under 25 minutes.

  • Author: Laura
  • Prep Time: 20 min
  • Cook Time: 22-24 min
  • Total Time: 45 min
  • Yield: 8 Scones 1x
  • Category: Brunch
  • Method: Baking
  • Cuisine: American



For the Fennel Salt

  • 1 T Fennel Seeds
  • 1 t Maldon or other coarse salt

For the Scones

  • 2 cups (241g) All-Purpose Flour (or 1 c AP flour plus 1 c Whole Wheat Pastry Flour)
  • 1/4 t Salt
  • 1 Tbsp (14g) Baking Powder
  • 1/4 c (49g) Granulated Sugar
  • 4 Tbsp (57g) Cold Unsalted Butter, cut into pieces
  • 3 Tbsp chopped chives (optional)
  • 1 cup (60g) grated Grana Padano Cheese (can substitute Parmeggiano-Reggiano)
  • 3/4 c + 2 Tbsp (7/8 cup, 7 oz, 210 ml) Heavy Whipping Cream, plus more for brushing scones


Preheat oven to 425F (Conventional) or 400F (Convection/Fan)

  1. Grease or spray a sheetpan or line it with parchment.

Make the Fennel Salt:

  1. Grind the fennel seed using a spice/coffee grinder, or placing the seeds in a plastic bag and rolling them with a rolling pin. Process the seeds but stop before it is a powder, ideally, you’d like to see some texture.
  2. Divide the ground fennel seed in half. Mix one half with the sea salt crystals and set aside to sprinkle on scones before baking. The other half will go into the dough.

Make the Dough:

  1. In a medium bowl, whisk together the flour, salt, baking powder, sugar, and ground fennel seed. Using your fingertips or a pastry cutter, cut in the pieces of butter until they are distributed, but may be of various sizes. Your mixture shouldn’t be dough-like at this point.
  2. Mix in the cheese and chives, if using. Be sure it is evenly distributed.
  3. Add the cream and stir to form a shaggy dough. I started with the 3/4 cup, but needed the extra 2 Tablespoons to make the dough come together. If you still have flour at the bottom of the bowl, feel free to add even a bit more to make the dough come together.
  4. Pour the dough out onto a flour-covered surface, and pat into a circle 3/4” thick. It should be around 7” in diameter, or a bit more. Move the disk to the prepared pan, and cut in half. Then divide each half into 4 wedges. Pull the wedges apart a bit, so there is space between each.
  5. Brush with a bit of cream, if desired for browning, then sprinkle with the reserved fennel salt.
  6. Bake in preheated oven 22-24 minutes. Check the scones midway through. If they are browning quickly, reduce heat by 25 degrees. Scones will be done when they are nicely golden brown and are light and airy. Cool on the pan. Serve warm or room temperature with butter, if desired, or a small touch of honey.


Keywords: Savory Scones, Parmesan Scones, Parmesan Fennel Scones

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