A Unique Olive Oil and Vinegar Tasting Room

Tel: 203.779.5331 | 724 Boston Post Road, Madison, CT

Located Downtown, in the Key Bank Courtyard

A Unique Olive Oil and Vinegar Tasting Room

Tel: 203.779.5331 | 724 Boston Post Road, Madison, CT

Located Downtown, in the Key Bank Courtyard

Savory Herb and Cheddar Scones


2 1⁄2 cups all-purpose flour

1 tbsp. baking powder

1 tsp. salt

1 tsp. freshly ground pepper

1⁄4 cup + 2 tbsp. The Shoreline Vine Tuscan Herb, Butter, Rosemary or Basil Infused Olive Oil (or any other Infused or extra virgin olive oil)

1 1⁄2 cup grated Cheddar Cheese

1⁄2 to 3/4 cup of chopped herbs of your choice (I used rosemary, basil & parsley)

3 cloves of garlic, minced

3⁄4 cup to 1 1⁄2 cups buttermilk

1 large egg

2 tbsp. water

Preheat oven to 400 degrees


Chop herbs, minced garlic and grated cheese. Set aside. In a large bowl sift together flour, baking powder, salt and pepper. Pour in the olive oil and mix until a crumbly consistency forms. Sir in cheese, mixed herbs and garlic and blend together. Add 3⁄4 -1 cup of buttermilk. Mix to incorporate all ingredients. Continue to add more buttermilk if dough is too dry (1 tablespoon at a time) until dough can be formed into a ball. Place dough on a lightly floured surface and pat into a ball. Flatten into a circle about 8-9 inches wide and 1⁄2 inch thick. Cut into wedges.

Whisk egg and water together in a small bowl. Brush each wedge with egg wash. Place wedges on an ungreased baking sheet, and bake for 18- 20 minutes, or until golden brown and no longer sticky in the middle. Drizzle with additional olive oil over top if desired. Serve warm.

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