Packed with herbs, these savory kräuter quark scones are based on the traditional herbed quark mixture from Germany. They are perfect for a weekend brunch with a side of kräuter quark dip!
These scones come together so quickly making them the perfect breakfast or brunch item. The plain quark from Wünder Creamery is the real star of these scones. It is the base of the kräuter quark dip and gives the scones a light and fluffy texture. If you can’t find it in your local grocery store, order the large 24 oz tubs online! They are perfect for baking with.
Kräuter quark is a dip made with quark, garlic, salt, and a mixture of fresh herbs. This recipe makes enough kräuter quark for the scones as well as extra to spread on top of them.
Tips for making Kräuter Quark Scones
- Make sure the butter and quark are cold! This will help give the scones a light and fluffy texture.
- Do not over mix the scone batter. If you do they can become tough and hard after baked.
- To accurately weigh the herbs, place them in a large group all at once on the scale before you begin chopping. Sometimes the scale cannot detect such small additions when adding just a tablespoon of herbs at a time.
- If you are baking the scones on convection, you can leave them in the oven to bake, untouched, for 15 minutes. However, if you are baking them on the normal oven setting, make sure to rotate and switch out the two baking trays halfway through.
- These scones taste best when they are still warm but if you store them in an airtight container they will stay good for another day or two!
- If you love garlic, feel free to add more to taste!
Ingredients for the Scones
- All Purpose Flour: Any all purpose flour will work for these! I have not yet tried any other flours with this recipe.
- Baking Powder: Baking powder is the main leavener in these scones so make sure it is not expired – otherwise it will not work properly.
- Salt: Salt is used to enhance the flavor of the herbs.
- Butter: It is very important that the butter is cold when it is added to the dough. This will make the scones extra fluffy and flaky.
- Quark: These herb scones use quark in the dough which make them so light and fluffy. This recipe uses Wünder Creamery Quark which is by far my favorite brand of European style quark!
- Parsley & Chives: I prefer to use fresh herbs for these scones but dried will work as well.
- Garlic: Garlic is not always found in kräuter quark but I find it adds another level of delicious flavor.
- Black pepper: In addition to salt, the black pepper adds more flavor to these scones. It’s best if it is freshly ground as it begins to lose its potency over time.
What if I don’t have any fresh herbs?
These scones are great because you can substitute dried herbs for the fresh herbs – just make sure to decrease the amounts, I would start with a couple of teaspoons of each and then add more to taste. Additionally, if you have other fresh herbs on hand, use them! These will also taste great with cilantro or basil.
How to make Herb Scones
- Place one oven rack in the center of the oven. Preheat the oven to 400 F or 375 F if baking convection. Prepare one baking sheet by lining it with parchment paper or a silicone baking mat.
Make the Kräuter Quark
- In a medium mixing bowl combine the quark, grated/finely chopped garlic, salt, pepper, onion powder, and chopped herbs. Stir to combine – now you have kräuter quark! Measure out 110 grams of the kräuter quark and place in a separate bowl. Place both bowls of quark in the fridge to chill while you prep the remaining ingredients.
Make the Scones
- In the bowl of a food processor, combine the flour and baking powder. Blend for 1 minute until fully combined.
- Add in the cold, cubed butter and pulse until the butter is the size of grains of rice. Dump the contents out of the food processor into a medium mixing bowl.
- Then, add in the larger portion of kräuter quark. Using a metal spoon or rubber spatula, cut the cold quark into the flour, by moving the spoon sideways through the mixture to cut through the ingredients. Continue this just until the quark is fully incorporated. Don’t stir the mixture because it quickly becomes tough.
- Dump the crumbly dough out onto a clean work surface and knead 2 or 3 times by hand until the dough sticks together enough to pat into a 1″ thick circle. It’s ok if some pieces are crumbly.
- Then, use a bench scraper or a knife to cut the disk into 8 triangles. Evenly, space the scones out onto the prepared baking sheet. Brush the scones with the melted butter and sprinkle with flaky salt.
- Immediately place the scones in the oven and bake for 15 to 20 minutes. Rotate and swap the baking sheets halfway through if not baking on convection to prevent uneven browning.
- When the scones are golden brown, remove the baking sheets from the oven and place on cooling racks to cool for at least five minutes.
- Serve with the remaining kräuter quark.
What if I don’t have a food processor?
If you don’t have a food processor, don’t worry you can still make these scones! Simply whisk together the dry ingredients in a large mixing bowl. Then add in the cold cubed butter and use a fork to rub it into the dry ingredients. Add in the kräuter quark and briefly cut it into the dry mixture with a fork until there are no dry bits left. Then, continue with the recipe as written!
Kräuter Quark Scones
- Food Processor
Scone base ingredients
- 230 grams ap flour
- 18 grams baking powder
- 80 grams butter cold and cubed
Kräuter Quark Ingredients
- 350 grams plain quark cold
- 1 tsp salt
- 1 tsp black pepper ground
- 1/2 tsp onion powder
- 12 grams chives finely chopped
- 20 grams parsley finely chopped
- 2 cloves garlic grated/ finely chopped
- 2 tbsp butter melted
- 1 tbsp sea salt flaky
- Preheat the oven to 400 F or 375 F if baking on convection. Arrange one rack in the middle of the oven.
Make the Kräuter Quark
- In a medium bowl add in the quark, salt, pepper, onion powder, and grated garlic.
- Stir together, then add in the finely chopped herbs.
- Stir again to combine. Then separate out 110 grams of the kräuter quark and place it in a separate bowl. Cover both bowls and place in the fridge.
Make the scone dough
- Add the flour and baking powder to the bowl of a food processor and blend until fully combined.
- Then cube the cold butter and add it into the food processor. Pulse about 5 times until the chunks of butter are the size of grains of rice.
- Dump the scone base into a medium mixing bowl and add in the larger portion of quark.
- Quickly use the side of a metal spoon or a rubber spatula to cut through the ingredients. Don't stir it together – this will cause gluten to form and the scones to be tough.
- Continue cutting through until the dough starts to just barely clump together.
- If you squish the dough between your fingers it should come together.
- Dump the dough out of the mixing bowl and knead two or three times until it comes together.
Shaping the Scones
- Prepare one baking sheet by lining it with parchment paper or a silicone baking mat.
- Pat the scone dough into a 1" thick circle.
- Using a bench scraper or knife and cut the dough into 8 wedges. If the dough cracks or splits apart, just press it back together.
Bake the scones
- Evenly space the scones on the baking sheet. Brush the top of each one with melted butter and sprinkle with flakey salt.
- Bake the scones for 15 to 20 minutes until golden brown. Rotate the baking sheet halfway through so that they bake evenly.
- After the scones are finished baking and golden brown, remove them from the oven and place the baking sheet on a cooling rack to cool for at least 5 minutes.
- Serve with the remaining kräuter quark.