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Scones. Scones. Scones. I’m chanting in my mind to Shot Shot Shot. You know the song! That’s how excited I am about this recipe!

This recipe is adapted from the Rosemary & White Cheddar scone that I learned to make during a virtual demo from Sister Pie Bakery owner Lisa Ludwinski. It’s no secret - I am obsessed with Sister Pie and the author, Lisa Ludwinski’s. I’m sad to say I haven’t made it to her bakery in Detroit, but it is on my bucket list as soon as normal arrives in the state of Michigan! If you’re not familiar with the bakery or the author, I featured Sister Pie: The recipes & stories of a big-hearted bakery in Detroit last year in Chicky’s Cookbook Club!

One of the many things that Lisa does well is bold flavor profiles. During the demo she talked about experimenting with fresh herbs, instantly all these lightbulbs started lighting up in my head. Everyone has tasted or at least seen the more traditional blueberry or currant scones, I've even made bacon, cheddar scones several times. The idea of adding fresh herbs was one of those "duh" moments. How come I have never thought to do this?

There were a few... let's just say not-so-successful combinations on my first few attempts. This combination is inspired by my favorite French Onion Soup recipe and works perfectly for a savory scone. Caramelizing onions in fresh thyme, then adding additional thyme and Swiss cheese into the dough turned out to be the perfect combination.

The original recipe has a specific approach to working the butter into the dough. I have always had success with grating frozen butter with a standard box grater, then storing the grated butter in the freezer until I'm ready to add it to the dough. I also do this same technique when making pie dough and biscuits.

I have made so many scones this past year, I just never know when a scone craving is going to strike. I now store grated butter in the freezer to save a little time when the craving strikes and I need to have a scone for breakfast!

Lucky for me I have some of the best neighbors! The couple next door to us love to garden and enjoy an afternoon scone! They are so generous with their herbs and have been my taste testers on more than just scone recipes! Thanks Linda & John for always answering the knock on your backdoor!

I'm currently playing around with converting two of my favorite Italian dishes into scone recipes. Maybe there will be a follow-up blog post for the Caprese scone (using sundried tomato, basil & mozzarella), and a Cacio e Pepe scone (using freshly ground black pepper, parsley & parmesan). I'll let you know how they turn out! Oh, remember those bacon, cheddar scones I mentioned? Well, that recipe now includes 1/2 cup of chives too!

I hope you try this one! If you like French Onion Soup, you will love this recipe. If you're not a fan of onions or thyme, I hope you are inspired to think about your favorite herb combinations and make this recipe your own!

Feeling Social? If you try this recipe, please share a photo so I can see your dish!

Go make some memories in your kitchen!