Savory Herb Cheese Scones (Printable Version)
Tender scones blended with fresh herbs and sharp cheddar cheese, perfect for breakfast or sides.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon freshly ground black pepper
→ Cheese & Herbs
05 - 1 cup sharp cheddar cheese, grated
06 - 2 tablespoons fresh chives, finely chopped
07 - 1 tablespoon fresh parsley, finely chopped
08 - 1 teaspoon fresh thyme leaves
→ Wet Ingredients
09 - 1/2 cup unsalted butter, cold and diced
10 - 2/3 cup whole milk, plus extra for brushing
11 - 1 large egg
# How to Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Whisk together the flour, baking powder, salt, and pepper in a large bowl.
03 - Add the cold butter and rub it into the flour mixture with fingertips until it resembles coarse crumbs.
04 - Stir in the grated cheddar, chives, parsley, and thyme.
05 - Whisk the milk and egg together in a separate bowl.
06 - Pour the milk and egg mixture into the dry ingredients and stir gently just until combined, avoiding overmixing.
07 - Turn the dough onto a lightly floured surface and pat it into a 1-inch thick round. Cut into 8 wedges and arrange on the prepared baking sheet.
08 - Brush the tops of the scones with a little extra milk to promote browning.
09 - Bake for 16 to 18 minutes until golden and cooked through.
10 - Allow to cool slightly before serving warm.
# Expert Tips:
01 -
- They're genuinely flaky and tender, not the crumbly disappointment most people remember from childhood.
- The sharp cheese and fresh herbs mean they stand alone without jam or clotted cream, though they're brilliant with both.
- Ready in under an hour, including oven time—perfect for when you want homemade bread without the commitment.
02 -
- Keep everything cold until the moment you mix it—warm ingredients lead to tough, dense scones instead of tender flaky ones.
- Resist the urge to knead or work the dough too much; gentle handling and minimal mixing is what separates these from hockey pucks.
- Don't skip the milk brush; it's the difference between a pale, sad-looking scone and one that looks like it came from a proper bakery.
03 -
- If you want extra richness and tang, brush the tops with an egg wash instead of plain milk for deeper color and shine.
- A tiny pinch of cayenne pepper wakes up the cheese without making them spicy—just enough to make people pause and wonder what they're tasting.