Savory Cheddar Herb Scones

Savory Cheddar Herb Scones

Flaky, herb-infused scones filled with tiny pockets of cheddar cheese that melt in your mouth. The baking world’s answer to the savory scone which is similar to a biscuit, only fancier.

They’re soft, dense and buttery with a little crispiness to the outsides. They’re perfectly delicious eaten straight from the oven piping hot with pats of cold, salty butter melting into them alongside a soup or stew, frittata or salad.

They’re even good later after they’ve cooled off, lightly toasted with butter or cream cheese. They’re great with bacon and eggs too.

Savory Cheddar Scones
I’m a big fan now of the savory scone thanks to my Baking Partners group and Archana of The Mad Scientist’s Kitchen for choosing this as our bake of the month.

Join my baking group!

Savory Cheddar Thyme Scones
Savory Cheddar Herb Scones

Rating: 51

Prep Time: 25 minutes

Cook Time: 14 minutes

Yield: 8 scones

Savory Cheddar Herb Scones

Flaky, herb-infused scones filled with tiny pockets of cheddar cheese that melt in your mouth. The baking world's answer to the savory scone which is similar to a biscuit, only fancier.


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


  1. Heat the oven to 425 degrees F. Line a large baking sheet with a silpat or parchment paper.
  2. Whisk the flour, salt and black pepper together in a large bowl.
  3. Use a pastry blender to work in the butter until the mixture is crumbly with pea sized crumbs.
  4. Stir in almost all the cheese (leaving a little for sprinkling on top) and the thyme.
  5. In a separate bowl whisk the egg, buttermilk and mustard together. Remove a tablespoon of it and set aside to brush over the tops.
  6. Make a well in middle of the flour mix and pour in the buttermilk mixture. Stir until the mixture forms a soft, spongy dough.
  7. Turn out onto a lightly floured surface and knead briefly until smooth. Roll out to a 3 cm-thick square.
  8. Cut into quarters then cut each quarter diagonally to make 8 triangles.
  9. Place them on the prepared pan and brush the tops with the buttermilk mixture you set aside then sprinkle with the remaining cheese.
  10. 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.


Adapted from Good Food

Copyright ©2014 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

Savory Cheddar Scones

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  1. says

    I love such savory scones at breakfast and as a snack later during the day. These look wonderful! I love that these are herb-infused. We don’t have self rising flour here in Turkey. I think it’s ok to use all purpose flour and dry yeast instead.

  2. Doris says

    Hiya Reeni!
    I was in a baking mood today and not wanting to do a lot of work so these scones will fill my desires nicely. I just got some thyme and planted next to the basil outside. I think fresh is always best and besides, you can freeze the fresh herbs like I have done. Dried thyme is very expensive in the plastic jars these days so I am growing my own. I do hope that you are well (and the Moon person too) and that you have an exceptional week. Summer is here so enjoy! XOX Doris

    • says

      Hi Doris! I hope you enjoy the scones! This is the first year I didn’t plant any herbs – I’ll miss having them so handy. I hope you and your little people are well! Thanks for stopping by and enjoy your week! Happy 4th if I don’t talk to you before then. xoxo

  3. says

    Savory scones – what a perfect idea. I could eat these everyday for the rest of my life. They look absolutely heavenly, Reeni!


  4. says

    I’ve only had scones once and that was when I ordered them in at the store for the bakery. They didn’t sell well at all but then they didn’t look like these. Pass the butter and a fresh out of the oven scone please :)

  5. Michele says

    The flour says + 3/4 cups…should that be 1 3/4 cups?? The original recipe converts to 2 cups. Also…do you think I could make these using Bob’s Red Mill All Purpose Baking Flour, baking powder and salt to substitute the self rising?? Need gluten free and these look really yummy!

    • says

      Yes it’s 1 + 3/4 cups Michele! That’s what I used – if you use 2 cups it will be too much. I don’t know anything about gluten free baking – sorry I can’t help with that.

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