Roasted Garlic & Triple Herb Scones | Boursin Cheese
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Recipe

Roasted Garlic & Triple Herb Scones

with Boursin Garlic & Herbs

You haven’t had a scone like this. With of a garlicky twist and an overload of fresh herbs, these scones are tasty as is—but with a spoon of creamy Boursin, they’re the tastiest.

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  • Level medium

  • Prep time 40 MIN

  • Cook time 45 MIN

  • Total time 85 MIN

Directions

Your Turn To Create

For Garlic & Triple Herb Scones
  • Preheat your oven to 200ºC/180ºC fan. Line a baking sheet with parchment paper and pop inside the oven.
  • Halve the garlic bulb with a sharp knife and drizzle with olive oil.
  • Place garlic bulb into a very small baking tray wrapped in foil, so it is nestled in to remain upright as it cooks. Bake for 20-25 minutes until golden brown and soft.
  • With your hands, mix the flour, milk butter, tarragon, thyme, parsley, paprika, baking powder, lemon and salt and pepper together into a mixing bowl.
  • Pinch the ingredients together using your fingertips until you have a soft but firm dough.
  • Lightly flour your work surface and rolling pin, and roll out your dough to 3cm thick. Cut out the scones using a medium fluted cutter and place onto the pre-heated hot oven tray.
  • Glaze top of each scone with egg yolk and bake in the oven for 15-20 minutes until a rich golden brown.
  • Allow to stand for at least 30 minutes until halving the scones, and spoon on a generous amount of Boursin onto one side of the scone (or both!).
  • Top with your roasted garlic and sprinkle with a little extra thyme if you like. Enjoy!
  • Serves 8

  • 225g self-raising flour

  • 95ml milk

  • 65g chilled butter, cubed

  • 1 tsp. finely chopped tarragon

  • 1 tsp. finely chopped thyme

  • 1 tsp. finely chopped parsley

  • 1 tsp. smoked paprika

  • 1 tsp. baking powder

  • Zest of 1 lemon

  • Pinch of salt and black pepper

  • 1 large bulb of garlic, halved, drizzled in olive oil

  • 1 pack Boursin Garlic & Herbs

  • 1 egg yolk for glazing

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