Save Delicate, fluffy drop scones infused with luxurious truffle oil offer a savory twist on a classic recipe. These biscuits are perfect for brunch or can elevate any gathering as an elegant appetizer.
I first tested these scones for a small brunch with friends, and everyone was surprised by how delicious truffle oil makes a simple biscuit. It felt like serving something from a much fancier restaurant right at home.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 2 tsp
- Baking soda: 1/2 tsp
- Fine sea salt: 1/2 tsp
- Whole milk (cold): 2/3 cup (160 ml)
- Sour cream or Greek yogurt: 1/2 cup (120 ml)
- Large egg: 1
- Truffle oil (white or black): 3 tbsp
- Fresh chives or parsley (finely chopped): 2 tbsp
- Grated Parmesan cheese (optional): 1/2 cup (60 g)
- Extra truffle oil: For brushing tops
Instructions
- Prepare oven:
- Preheat oven to 425°F (220°C). Line baking sheet with parchment paper.
- Combine dry ingredients:
- In large bowl, whisk together flour, baking powder, baking soda, and salt.
- Mix wet ingredients:
- In separate bowl, whisk cold milk, sour cream or yogurt, egg, and truffle oil until smooth.
- Stir together:
- Add wet ingredients to dry ingredients and stir gently just until combined. Do not overmix.
- Add flavorings:
- Fold in chives or parsley and Parmesan cheese, if using.
- Shape scones:
- Using two spoons or ice cream scoop, drop 8 mounds of dough onto prepared baking sheet, spacing about 2 inches apart.
- Bake:
- Bake 10–12 minutes, until golden brown and puffed.
- Finish:
- Remove from oven and immediately brush tops with extra truffle oil. Serve warm.
Save My family loves these with whipped ricotta on a lazy Sunday morning. It has become a request at holiday breakfasts as well, making for some warm and cozy moments together.
Serving Suggestions
Pair with salted butter or whipped ricotta for an extra creamy touch. A sprinkle of fresh herbs just before serving adds color and freshness to the plate.
Flavor Variations
Add a pinch of black pepper or smoked paprika to the dough for a subtle, spicy kick. Swap out chives for parsley or try using grated Pecorino instead of Parmesan for a sharper finish.
Required Tools
You'll need mixing bowls, whisk, measuring cups and spoons, a baking sheet, parchment paper, and a pastry brush to ensure perfect scones every time.
Save Serve these scones warm straight from the oven for the best flavor and texture. A drizzle of extra truffle oil just before serving brings out their signature aroma.
Recipe FAQ
- → What kind of truffle oil works best?
Both white and black truffle oil add earthy aroma, but use pure, high-quality oil for best flavor results.
- → Can I substitute sour cream with Greek yogurt?
Yes, Greek yogurt provides similar texture and tang, keeping the scones light and moist.
- → Should I use Parmesan cheese?
Parmesan adds a savory, rich taste but is optional. The scones remain flavorful with just herbs and truffle oil.
- → How do I get fluffy, tender scones?
Mix ingredients gently and avoid overworking the dough. Bake promptly for a soft, airy crumb.
- → What can I use instead of chives?
Fresh parsley or thyme works well, adding fresh herbal notes to complement the truffle oil.
- → How do I serve these scones?
Serve warm as a brunch item or appetizer, paired with whipped ricotta, salted butter, or soft cheeses.