Go Back
–+ servings
Savory Herb and Cheese Scones

Savory Herb and Cheese Scones: Flaky Perfection Awaits

Delight in the perfect Savory Herb and Cheese Scones, bursting with flavor and flaky goodness.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scones
  • 2 cups All-Purpose Flour or whole wheat flour for denser option
  • 1 tablespoon Baking Powder no substitutions recommended
  • 1 teaspoon Salt adjust according to taste
  • 0.5 teaspoon Black Pepper reduce or omit for milder flavor
  • 1 cup Shredded Cheese Cheddar, Gouda, or your favorite melting cheese
  • 0.25 cup Fresh Herbs Rosemary, Thyme, or Parsley
  • 0.33 cup Cold Butter can substitute with cold margarine or vegetable shortening
  • 0.75 cups Buttermilk or milk with a splash of vinegar

Equipment

  • Mixing bowls
  • baking sheet
  • pastry cutter
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Gather all your ingredients and equipment.
  2. In a large bowl, whisk together flour, baking powder, salt, and black pepper.
  3. Add cold, cubed butter and work it into the flour mixture until it resembles coarse crumbs.
  4. Gently fold in shredded cheese and chopped fresh herbs.
  5. In another bowl, combine buttermilk with the dry mixture until just combined.
  6. Turn the dough out onto a floured surface, knead gently, and shape into a circle.
  7. Cut the dough into wedges or rounds and arrange on a parchment-lined baking sheet.
  8. Bake for 15-20 minutes until golden brown and puffed up.
  9. Let cool on a wire rack and serve warm.

Nutrition

Serving: 1sconeCalories: 200kcalCarbohydrates: 26gProtein: 5gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 350mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 300IUCalcium: 150mgIron: 1mg

Notes

Use very cold ingredients for maximum flakiness and avoid overmixing to maintain tenderness.

Tried this recipe?

Let us know how it was!