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    Home » Scones

    Cheese and Herb Scones

    Published: Oct 30, 2022 by TastyBakesKitchen · Leave a Comment

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    These savoury Cheese and Herb Scones have a delicious thyme and cheese crumble topping. Use your favourite hard cheese such as Cheddar or a mix of leftover cheese. Serve as part of an afternoon tea menu with a few Muffins and Cupcakes or this amazing Biscoff Cheesecake.

    Cheese and Herb scones on a plate.

    Cheese Scones are the most popular savoury scones to make, but why not top them with a simple herby crumble topping using fresh herbs from the garden and your favourite cheese. Dried herbs will work just as well. Another scone recipe favourite are these Wholemeal and Rye Scones simply served spread with butter and fresh strawberries.

    Jump to:
    • Why You Will Like This Savoury Scone Recipe.
    • Ingredients and Alternatives.
    • Step by Step Instructions for making savoury cheese scones.
    • Storage
    • Baker's Tips
    • Frequently Asked Questions
    • Ideal Recipes for Afternoon Tea
    • Recipe

    Why You Will Like This Savoury Scone Recipe.

    • They make a quick and delicious lunchtime snack.
    • The recipe uses up any left over cheese that you have in the fridge.
    • They freeze well.

    Ingredients and Alternatives.

    This is just an overview of the ingredients I used and why I may have used them. See the recipe card below for a full list of ingredients and quantities.

    Ingredients for Cheese and Herb Scones.
    • Butter - Use unsalted and firm straight from the fridge, it blends better when mixing with the flour to a breadcrumb consistency.
    • Flour: You will need plain/all purpose flour for the topping and self raising flour for the scone dough mixture.
    • Porridge Oats - Jumbo Oats are fine, perhaps blitz them a little to break them up.
    • Buttermilk - You can use a mix of whole milk and buttermilk, just use enough to bring the mixture together. Note: Buttermilk from the supermarket is generally thicker than milk.
    • Egg - Glazing the scones is essential, it keeps the crumble topping from falling off the scones during baking. Use milk as an alternative.
    • Cheese: Any firm cheese is fine. Grate or crumble into small chunks if you wish. Try mixing odd ends of cheese together for an interesting flavour.
    • Herbs: Any fresh herbs are fine. I used fresh Thyme, make sure you remove any woody stems before chopping them up. Chopped Rosemary needles are a nice alternative.
    • Salt: I prefer to use Sea Salt, but table salt is fine. You don't need much.

    Step by Step Instructions for making savoury cheese scones.

    Pre heat the oven to 180°C. ( Fan Assisted) oven, dust a large baking tray with flour or line it with a sheet of baking parchment.

    Cheese and Herb Mixture in a small white bowl.

    Make the Cheese and Herb Crumble Topping. Using your fingertips, rub the butter and flour together until it resembles rough breadcrumbs. A small food processor will make the job easier and quicker. Add the salt, oats, grated cheese and chopped Herbs then stir it all together to create a rough crumble like consistency. Leave the mixture to one side while you make the scone dough.

    Mixing the Cheese and Herbs scone ingredients..

    Make the scone dough:

    Step 1: Sift the flour and salt into a bowl, using your fingertips or a food processor, blend the butter into the flour until it resembles fine breadcrumbs.

    Step 2: Add the grated cheese and give everything a good mix then add two-thirds of the buttermilk to the mixture.

    Step 3: Using a cutlery knife start to bring the dough together. If needed, add more of the buttermilk to catch the excess crumbs at the bottom of the bowl. Mix together until you have a soft dough that is not too wet or sticky. Using your hands, bring all the dough together and gently knead until you have a soft evenly mixed dough. TIP: Do not over knead or the scone could become heavy and dry.

    Unbaked Cheese and Herbs Scones on a baking tray.

    Step 4: Roll out the dough no thinner than an inch. Using a scone cutter cut out 6 or 7 medium sized scones using a 2 inch round cutter.  Glaze the top of the scone with the beaten egg, this will help prevent the Herb Topping from falling off during baking.

    Step 5: Top the scones with a good heap of the Cheese and Herb crumble. Bake in the middle of the oven for 15 - 20 mins or until baked with a nice golden colour on the top and underneath. Cool on a wire rack before serving.

    Cheese and Herb scones on a plate.

    Serve with a green salad, some nice pickles and chutney or simply spread with butter while still warm from the oven.

    Storage

    Room Temperature: Scones are always best eaten on the day they are made but will keep for a day if well wrapped or when kept in an airtight container.

    Freezer: They are ideal for freezing. Bring back to room temperature before heating in a moderate oven for a few minutes or until warmed through.

    Baker's Tips

    • Tip 1 - Use milk as an alternative to the egg for glazing the top of the scones before adding the Herb topping,
    • Tip 2 - These cheese scones will taste just as good without the Herb Toppings.

    Frequently Asked Questions

    What do you eat with Cheese Scones?

    Cheese Scones go really well with chutney and pickles or simply spread with butter.

    Why Are My Cheese Scones Dry?

    Overkneading the scone dough can make scones tough and dry.

    Ideal Recipes for Afternoon Tea

    • Biscoff Cupcakes on a grey tray.
      Biscoff Cupcakes
    • Red Velvet Cake on a cake stand decorated with white chocolate truffles and freeze dried raspberries.
      Red Velvet Cake with Cream Cheese Frosting
    • Buttered Scone with Strawberries
      Wholemeal and Rye Scones
    • Marmalade Tea Loaf with a slice cut out
      Marmalade Tea Loaf

    After making this scone recipe please let me know how you got on by leaving a comment below. Especially if you used alternative ingredients.

    Recipe

    Buttered Cheese and Herb Scones.

    Cheese and Herb Scones

    Lynn
    These savoury Cheese and Herb Scones have a delicious thyme and cheese crumble topping. Use your favourite hard cheese such as Cheddar.
    5 from 1 vote
    Print Recipe Pin Recipe Save Saved!
    5 from 1 vote
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Total Time 35 minutes mins
    Course Lunch, Snack
    Cuisine British
    Servings 7
    Calories per serving 303 kcal

    Equipment

    • 1 Baking Tray

    Ingredients
      

    For the Herb Crumble topping:

    • 10 g plain flour
    • 15 g butter cut into small cubes
    • Pinch of salt
    • 10 g porridge oats
    • 40 g mature cheddar cheese grated
    • 1 tablespoon fresh herbs I used thyme. Dried herbs are fine.

    For the scones:

    • 230 g self-raising flour plus extra for dusting
    • ¼ teaspoon tsp salt
    • 60 g butter cut into small cubes
    • 60 g grated mature cheddar or strongly flavoured cheese of your choice.
    • 160 - 170 ml Buttermilk you may not need it all. Whole milk is fine but you may not need as much.
    • 1 egg beaten to glaze
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    Instructions
     

    • Pre heat the oven to 180°C. ( Fan Assisted) oven. Dust a large baking sheet/tray with flour or line with a sheet of bking parchement.

    Make the Herb Crumble topping:

    • Using your fingertips, rub the butter and flour together until it resembles breadcrumbs. A small food processor will make the job easier and quicker. Add the salt, oats, grated cheese and chopped herbs then stir it all together to create a rough crumble like consistency.
      10 g plain flour, 15 g butter, Pinch of salt, 10 g porridge oats, 40 g mature cheddar cheese, 1 tablespoon fresh herbs
    • Leave to one side while you make the scone dough.

    Make the Scone Dough:

    • Sift the flour and salt into a bowl, using your fingertips or a food processor, blend the butter into the flour until it resembles fine breadcrumbs.
      230 g self-raising flour, ¼ teaspoon tsp salt, 60 g butter
    • Add the grated cheese and give everything a good mix then add two-thirds of the buttermilk to the mixture.
      60 g grated mature cheddar, 160 - 170 ml Buttermilk
    • Using a cutlery knife start to bring the dough together. If needed, add more of the buttermilk to catch the excess crumbs at the bottom of the bowl. Mix together until you have a soft dough that is not too wet or sticky. Using your hands, bring all the dough together and gently knead until you have a soft evenly mixed dough. Do not over knead.
    • Roll out the dough no thinner than an inch. Using a scone cutter cut out 6 or 7 medium sized scones using a 2 inch round cutter.  Glaze the top of the scones with the beaten egg, this will help prevent the Herb Topping from falling off during baking.
      1 egg beaten
    • Top the scones with a good heap of the Cheese and Herb crumble. Bake in the middle of the oven for 15 - 20 mins or until baked with a nice golden colour on the top and underneath. Cool on a wire rack before serving.

    Your Private Notes

    Click here to add your own private notes.

    Notes

    Storage
    Room Temperature: Scones are always best eaten on the day they are made but will keep for a day if well wrapped or in an airtight container.
    Freezer: Once baked, they are ideal for freezing. Bring back to room temperature before heating in a moderate oven for a few mins or until warmed through.
    Baker's Tips
    Tip 1 - Use milk as an alternative to the egg for glazing the top of the scones before adding the Herb topping,
    Tip 2 - These cheese scones will taste just as good without the Herb Toppings.

    Nutrition

    Calories: 303kcalCarbohydrates: 29gProtein: 10gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 66mgSodium: 223mgPotassium: 130mgFiber: 1gSugar: 3gVitamin A: 573IUVitamin C: 1mgCalcium: 169mgIron: 1mg

    Note: Recipes are tested using Metric only. The provided nutrition information is an estimate for the entire recipe, the calorie accuracy nutritional facts, unit and portion conversion are calculated by a third party app. and are not guaranteed.

    Tried this recipe?Let us know how it was!

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