savory scones

Savor them with tea or coffee at brunch or pair with an earthy red wine as an appetizer.

Savory Scones with Gruyere, Prosciutto and Green Onion

all-purpose flour

sugar

baking powder

salt

butter

eggs

buttermilk

gruyere

prosciutto

parmesan

green onion

half and half

sea salt

In a large bowl, whisk together the flour, sugar, baking powder and salt. Using a pastry cutter, cut the butter into the flour mixture, until you have course crumbs. This can also be done with two knives or a food processor.

Whisk the eggs lightly and combine with the buttermilk. Add to the flour mixture and stir until just moist.

In a small bowl, mix together the gruyere, prosciutto, parmesan and green onion. Add this to the batter, then mix lightly. The dough will be sticky.

On a lightly floured surface, turn the sticky dough out and knead lightly until all the cheese, prosciutto and green onion are incorporated into the dough. Roll the dough 3/4 inch thick. Cut out 3 inch squares, then cut diagonally to make triangles. You should have about 10 scones. Place the scones on a baking sheet lined with parchment or a silicone mat, and lightly brush with half and half. Sprinkle with sea salt.

Place the scones in the freezer for 30 minutes. Meanwhile, preheat the oven to 400 degrees F.

Once the scones are chilled, bake for 20 minutes, or until golden. Sprinkle with additional parmesan cheese and serve warm.

These savory scones are easy to make, versatile and delicious. Perfect for so many occasions.

Cheese scones

all purpose flour (plain flour)

tbsp baking powder

tsp salt

mustard powder (ideally English, but not essential)

butter (cold)

oz strong cheddar (strong/mature

chives (finely chopped volume)

milk

tbsp milk (to glaze)

Preheat the oven to 425F/220C.

Place the flour, baking powder, salt and mustard powder in a bowl and mix them together well.

Cut the butter into small cubes and add to the bowl, then rub the butter in to the flour mixture to form coarse crumbs. Alternatively, you can coarsely grate the butter into the flour and mix through.

Hold back around 2-3 tbsp of cheese, then add the rest of the cheese and the chives to the flour-butter mixture and toss them together to mix.

Add the milk and mix until it just comes together - be careful not to overwork it. I often start with a spatula or knife then use my hands briefly to bring it together. It may be slightly crumbly, but as long as it sticks when you press it together it is probably fine. If still a lot of flour at the bottom, you may need to add a little more milk, though just a little at a time.

Turn the mixture out onto a lightly floured surface then bring it together into a gently flattened slab, around 1 inch/2.5cm thick. Don&#39;t worry if it&#39;s not smooth. Use a round cutter (suggest fluted, I used 7cm/2.7in diameter, but a little smaller also works) and cut rounds close together, to minimise offcuts. Take care not to turn the cutter as you cut the scones out.

Transfer the cut scones onto a lined baking sheet/tray with a little space between them. Once you have cut as many as you can, gently press together the offcuts and cut out additional scones, repeating if needed to use all of the dough. Brush the tops with the additional milk then sprinkle over the reserved cheese on the tops.

Bake in the preheated oven for around 15 minutes until golden brown on top.

Hi Caroline

I am sitting at my computer in beautiful but hot South Australia.

Just discovered your website and receipes, I do like the option of changing the number of people in the receipe and it adjusts the recipe, very cool

Well done

Just made these for the first time. I have been searching for the right scone recipe and this is it. Only change is I shaped the dough into a pie and cut six equal triangles out before baking.

I love savoury scones!  These were absolutely delicious served with soup for dinner.

Delicious! Love them slathered in butter.

Yummm! I crave these regularly and now I can make them with your super simple recipe. Yay! Thanks for sharing another winner!

Wow these were so good! Can't make them too often because I want to eat the all!

These cheese scones look scrumptious!  I definitely can't eat just one. Yum!

These cheese scones made an excellent side to our dinner tonight. I loved the flavor of the strong cheddar!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1667268755/mn0yvqyysowdv11hscbr.mp4

These savory cheese scones are easy to make, packed with cheese flavor yet surprisingly light. They make a delicious snack, side or base for a sandwich. Plus they're perfect to add to an afternoon tea spread.

These Oatmeal Cottage Cheese Scones are my kind of comfort food, hearty, golden, and packed with flavor, yet surprisingly light. Made with less butter and cheese, they still feel rich and comforting, thanks to the cottage cheese that adds moisture and a gentle boost of protein.

Oatmeal Cottage Cheese Scones - High-Protein, Light and Savory

(95 grams) all-purpose flour

(60 grams) white whole wheat flour

(100 grams) fine oats

½ tsp (10 grams) baking powder

tsp (3 grams) salt

garlic powder

oregano

tbsp (42 grams) cold unsalted butter (, cubed)

(50 grams) Mozzarella or cheddar cheese

Parmesan cheese

oz (200 grams) Cottage cheese

olive oil (, for brushing)

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a medium bowl, whisk together flour, oats, whole wheat flour, salt, baking powder, dried oregano and garlic powder.

Add the butter cubes.

Using a pastry cutter or fork, cut the butter until the pieces are no bigger than peas.

Add the grated cheese and give a quick stir to combine with the flour mixture.

Add the egg and cottage cheese to the flour mixture.

Stir until just combined. Don&#39;t overmix.

Transfer the dough onto a floured surface.

Shape into a circle of about 8 inches (20 cm) in diameter.

Cut into 8 triangles.

Transfer the scones to the baking sheet.

Brush the top with olive oil.

Sprinkle oats and salt over them.

Bake the scones for 20-25 minutes or until golden brown.

Transfer to a cooling rack. The scones are best served warm. Enjoy!

These flaky and tender savory scones are stuffed with cheddar cheese, crispy bacon, and fresh scallions. Perfect for breakfast or brunch, they&#039;re ready to eat in less than 1 hour!

Savory Bacon, Cheddar, &amp; Scallion Scones

unsalted butter (frozen)

cheddar cheese

crispy bacon

fine sea salt

onion powder

heavy cream (cold)

egg (lightly beaten)

Flaky sea salt (optional)

Line a baking sheet with parchment paper. Set aside.

Grate the frozen butter into a bowl and keep in the freezer until ready to use.

In a large bowl, combine the flour, frozen butter, cheese, bacon, green onions, sugar, baking powder, salt, garlic powder, and onion powder.

Make a well in the center of the bowl and pour in the cold cream. Gently stir with a rubber spatula until mostly combined, then use your hands to scoop up the dough and let it fall through your fingers, breaking up any large clumps and hydrating all of the dough at the bottom of the bowl. Then, chill the bowl in the fridge for 15 minutes.

Once rested, dump the dough onto a lightly floured surface and gently press the clumps together into an 8” round. Cut into 8 scones, then place each one onto a parchment-lined baking tray. Chill the tray in the fridge while the oven preheats to 400 F/205 C.

When the oven is ready, brush the tops of the scones with some of the lightly beaten egg (or heavy cream), sprinkle with flaky sea salt (optional), and bake for 15-20 minutes, until the tops are golden brown.

Cool the tray on a wire rack for 10 minutes, then enjoy!

I made these savory bacon and cheese scones and they were phenomenal—so flaky, rich, and packed with flavor.  The balance of smoky bacon and the sharp cheddar cheese were spot on!  Thank you for such a comforting and crowd-pleasing recipe!

My picky teenager loved these! Fairly easy to throw together will definitely make again.

These are the best scones/biscuits I have ever tired let alone make myself! They not only are packed with flavour, but they are perfectly moist. I'll continue to make this recipe forever!

This was so delicious and made for a quick easy breakfast throughout the work week! I want to add jalapenos to it next for more of a spicy scone. Thanks for sharing!

I made these scones for breakfast this morning and oh my goodness were they amazing! I can't wait to make them again!

My kids really enjoyed making this with me - so easy and flavorful! Thank you for another winner!!

https://content.jwplatform.com/videos/EAmuE7U4.mp4

These flaky and tender savory scones are stuffed with cheddar cheese, crispy bacon, and fresh scallions. Perfect for breakfast or brunch, they’re ready to eat in less than 1 hour!

Savory Bacon, Cheddar, & Scallion Scones

Savory, tender scones with sweet fig bursts and tangy goat cheese, perfect for an elegant brunch.

Fig and Goat Cheese Scones

0.5 tsp black pepper (optional)

unsalted butter

oz goat cheese

heavy cream (plus 2 tbsp for brushing)

tsp vanilla extract

figs

rosemary (chopped, optional)

tbsp honey

flaky sea salt

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together flour, baking powder, salt, sugar, and black pepper.

Add cold, cubed butter. Use a pastry cutter or forks to cut it in until mixture resembles coarse crumbs.

Toss in the crumbled goat cheese and optional rosemary until coated in flour.

In a separate bowl, whisk together 1/2 cup heavy cream, egg, and vanilla extract.

Pour wet ingredients into dry ingredients. Gently mix with a fork until just combined.

Fold in the chopped figs gently, being careful not to overmix.

Turn dough onto a floured surface. Pat into a 7-inch circle, about 1-inch thick. Cut into 8 wedges.

Place wedges on prepared baking sheet and freeze for 10-15 minutes.

Brush scone tops with remaining heavy cream. Bake for 18-22 minutes until golden brown.

Cool for 5 minutes on the sheet, then transfer to a wire rack.

Optional: Whisk honey and melted butter together and drizzle over warm scones. Sprinkle with flaky salt.

Fig Goat Cheese Scones is a delightful recipe that combines the earthy sweetness of figs with the creamy tanginess of goat cheese. These Fig Goat Cheese Scones are a must-try for the savory flavor lovers. Paired with a sprig of fresh time and honey will take this already delicious scone to new heights! 

Fig Goat Cheese Scones Recipe

figs figs (chopped)

goat cheese (crumbled)

half and half (plus extra for brushing)

Thyme

Preheat the oven to 425 degrees.

In a bowl, whisk together flour, baking powder,...

In a bowl, whisk together flour, baking powder, sugar, and salt. 

Cut in butter with a pastry blender or...

Cut in butter with a pastry blender or two knives until the mixture resembles coarse crumbs.

Add in chopped figs and crumbled goat cheese.

Stir in 2/3 cup half-and-half, until just moistened. 

On a lightly floured surface, knead dough gently...

On a lightly floured surface, knead dough gently 5 to 10 times.

Pat into a 1-inch-thick round.

Cut into 8 wedges; place on a parchment-lined...

Cut into 8 wedges; place on a parchment-lined baking sheet, 2 ” apart.

Brush tops with 1 teaspoon half-and-half, then sprinkle...

Brush tops with 1 teaspoon half-and-half, then sprinkle each scone top with a pinch of flaky salt and minced thyme (optional).

Bake until golden brown, 12 to 15 minutes.

Cool on wire rack.

Garlic Herb and Cheddar Scones are simple, flaky, buttery treats that will make you feel like a bread-baking pro! Great for breakfast OR dinner.

Garlic Herb and Cheddar Scones

olive oil

All-Purpose Flour

Baking Powder

Salt

Unsalted Butter (extremely cold)

Garlic Herb Cheddar (see note)

Milk (cold)

Water

Preheat the oven to 375°F and line a baking sheet with parchment paper or a silicone baking sheet.

In a large bowl whisk together the flour, baking powder, and salt

Using a pastry cutter or a cheese grater, cut the COLD butter into the flour.

Work it in with your hands until coarse crumbles about the size of a pea are formed. Work the garlic herb cheddar in the same way.

Pour in the milk and gently work it into the dough until it just comes together.

Turn the dough out onto a floured surface, knead two to three times, and then pat it out to about 3/4” thick.

Cut the dough into 20-24 2” circles and place them on the prepared baking sheet.

Whisk together the egg and water and brush the tops of the scones with the egg wash.

Bake for 20 -25 minutes.

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Top Tags

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