These Savory Cheddar Herb Scones are a deliciously buttery, flaky treat filled with sharp cheddar cheese and fresh herbs. Perfect for breakfast, brunch, or as a savory side for soups and stews, these scones are quick and easy to make. Whether you’re hosting a gathering or simply treating yourself, these savory scones are sure to impress.

The first time I made these Savory Cheddar Herb Scones, I was looking for an alternative to the usual sweet pastries. My husband loved the rich, cheesy flavor, and my daughter enjoyed them with a bit of butter and jam for a fun twist. Now, they’re a staple for weekend brunches and cozy dinners alike!

Why You’ll Love Savory Cheddar Herb Scones

•Buttery and Flaky: Perfect texture in every bite.

•Packed with Flavor: Sharp cheddar and fresh herbs create a deliciously savory taste.

•Easy to Make: Simple ingredients and straightforward steps.

•Versatile: Great as a breakfast item, snack, or side dish.

Ingredients Notes For Savory Cheddar Herb Scones

•Flour: All-purpose flour creates the perfect balance of structure and softness.

•Cheese: Sharp cheddar cheese for a bold, tangy flavor.

•Butter: Cold, unsalted butter ensures flaky layers.

•Herbs: Fresh chives, parsley, or thyme for aromatic flavor.

•Buttermilk: Adds moisture and a slight tang; can substitute with milk and a splash of lemon juice.

•Seasonings: Salt, black pepper, and a pinch of garlic powder for extra depth.

Recipe Steps

1.Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2.Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, salt, black pepper, and garlic powder.

3.Cut in Butter: Add cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.

4.Add Cheese and Herbs: Stir in grated cheddar cheese and chopped herbs until evenly distributed.

5.Incorporate Buttermilk: Gradually add buttermilk, stirring gently until the dough comes together. Be careful not to overmix.

6.Shape the Dough: Turn the dough out onto a floured surface and gently knead it a few times. Pat it into a circle about 1 inch thick.

7.Cut Scones: Use a biscuit cutter or knife to cut the dough into 8 wedges or rounds. Place them on the prepared baking sheet, spacing them slightly apart.

8.Brush with Buttermilk: Brush the tops of the scones with a bit of buttermilk for a golden finish.

9.Bake: Bake for 15-18 minutes, or until the scones are golden brown and puffed.

10.Serve: Let cool slightly before serving warm with butter or alongside your favorite soup or salad.

Storage Options

•Room Temperature: Store in an airtight container for up to 2 days.

•Refrigerator: Keep for up to 5 days; reheat in the oven or microwave before serving.

•Freezer: Freeze unbaked scones on a baking sheet, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding a few extra minutes to the baking time.

Savory Cheddar Herb Scones

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Ingredients

1 + 3/4 cups self-raising flour like King Arthur
1 /2 teaspoon salt
1/8 teaspoon black pepper
4 tablespoons cold butter cubed
2/3 cup shredded aged cheddar cheese
1 - 2 teaspoons fresh chopped thyme leaves or another herb like sage
1 large egg beaten
1/2 cup buttermilk like Saco
2 teaspoons Dijon mustard

Instructions

Heat the oven to 425 degrees F. Line a large baking sheet with a silpat or parchment paper.
Whisk the flour, salt and black pepper together in a large bowl.
Use a pastry blender to work in the butter until the mixture is crumbly with pea sized crums.
Stir in almost all the cheese (leaving a little for sprinkling on top) and the thyme.
In a separate bowl whisk the egg, buttermilk and mustard together. Remove a tablespoon of it and set aside to brush over the tops.
Make a well in middle of the flour mix and pour in the buttermilk mixture. Stir until the mixture forms a soft, spongy dough.
Turn out onto a lightly floured surface and knead briefly until smooth. Roll out to a 3 cm-thick square.
Cut into quarters then cut each quarter diagonally to make 8 triangles.
Place them on the prepared pan and brush the tops with the buttermilk mixture you set aside then sprinkle with the remaining cheese.
Bake for 12-14 minutes until they are well risen, golden and sound hollow when tapped on the bottom. They are good eaten warm or at room temperature or split and toasted with butter.