Savory scones with grated cheese and fresh herbs – you’ll want to make these! They’re incredibly delicious and very easy to make. Little effort, big results. They’re bursting with flavor, deliciously flaky (just like a good scone should be) and wonderfully light in texture.
Perfect savory scone recipe
You can eat these savory scones as they are or top them with, for example, (herb) cream cheese and smoked salmon, egg salad, salmon salad, or just a little bit of good butter. However you top them, they are delicious and a real treat to put on the table. A delicious, luxurious breakfast or brunch/lunch for Sunday, Easter, or Mother’s Day.
Savory scone recipe
I have previously made regular scones, which are often served with clotted cream and jam. These savory scones are a delicious variation. I added cheddar cheese and fresh herbs, such as parsley and chives, to the dough. These complement the cheese well and give the scones a mild, fresh flavor.
The flavors are nicely balanced, and the scones have a pleasant texture. These scones are ideal for larger groups because almost everyone will love them!
Make your own savory scones
Scones are at their best when freshly baked and served immediately. They are best eaten while still slightly warm. They should be lightly crispy on the outside and flaky and deliciously light on the inside.
Have a few left over? You can store them in an airtight container. For the best results, reheat them in a preheated oven at 180 degrees Celsius or 356 degrees Fahrenheit for about 8 to 10 minutes before serving. For best results, moisten them slightly before putting them in the oven!
Savory cheese scones
This basic recipe for savoury scones can be varied in many ways. Here are a few tips:
- Replace the cheddar with mature cheese or Parmesan.
- Vary the herbs. Thyme, rosemary, spring onion or wild garlic are all distinctive yet tasty options.
- You could also add some chopped dried Italian ham, fried and crumbled pancetta, or ham or chicken cubes.
- Sun-dried tomatoes, chopped into small pieces, are also a delicious addition to these scones.
Do you have any tasty tips? Feel free to share them in the comments! I’m always curious to hear about your variations, and maybe we can inspire each other to try even more delicious fillings.
Ingredients
- 300 gram self-raising flour
- 1 tsp baking soda
- 75 gram unsalted butter (cold)
- 75 gram Cheddar cheese (grated )
- 2 tbsp fresh parsley (finely chopped)
- 2 tbsp fresh chives (finely chopped)
- 150 ml milk
- 1 egg yolk
- salt
Equipment
- Big bowl
- Rolling Pin
- Cookie cutter
- Baking sheet
- Parchment paper
INSTRUCTIONS (how to make this recipe):
- Preheat the oven to 220 degrees Celsius / 428 Fahrenheit with top and bottom heat.
- Place the flour and baking soda in a bowl, then cut the cold butter into cubes and add them to the bowl. Add these to the bowl. Knead with your fingers until you have a crumbly dough.
- Then add the fresh parsley, chives, grated cheese and salt to taste and mix briefly. Add the milk and mix until a smooth dough forms. The dough may be slightly flaky and loose, but that’s what makes scones so charming.
- Shape the dough into a ball with your hands. Sprinkle some flour onto your work surface and roll out the dough until it is about the thickness of a finger joint. Use a cookie cutter to cut out circles. If you can’t cut any more circles, shape the dough back into a ball, roll it out again and keep going until you’ve used it all up.
- Place the circles on a baking sheet lined with parchment paper and brush with a beaten egg yolk mixed with a dash of milk. Sprinkle with extra grated cheese and fresh herbs to taste.
- Bake in the oven for 12–15 minutes until golden brown. Enjoy!
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