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Cheddar and herb scones recipe

Cheddar and herb scones recipe

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  • Recipes
  • Dish type
  • Bread
  • Scones
  • Savoury scones
  • Cheese scones

Having done work experience at the National Trust, this recipe is brilliant in every single way! And gives you the inside way in how the National Trust make their cheese and herb scones.

11 people made this

IngredientsMakes: 20 scones

  • 450g (1 lb) self raising flour
  • 10g (1/2 oz) baking powder
  • 1 teaspoon salt
  • 10g (1/2 oz) mature Cheddar cheese
  • 10g (1/2 oz) dried mixed herbs
  • 1 teaspoon English mustard
  • 50g (2 oz) butter
  • 110ml (4 fl oz) milk
  • 110ml (4 fl oz) water

MethodPrep:25min ›Cook:17min ›Ready in:42min

  1. Preheat the oven to 230 C / 210 C Fan / Gas 8. Line a baking tray with parchment.
  2. Put the flour, baking powder, salt, dried herbs, mustard and cheese into a mixing bowl and mix until well combined. Add the butter and and rub through with your fingers until the mixture resembles breadcrumbs.
  3. Make a well in the middle of the flour mixture and pour in a little at a time the water and milk and stir until the mixture forms a ball and until you have ran out of milk and water. (If the mixture looks dry add a tiny bit of water but not so that it looks wet.)
  4. Knead for about 2 minutes on a floured surface. Roll the dough out on a floured surface and cut into twelve 7.5cm (3 in) rounds and put on your baking tray. Try to cut the scones as close together as you can so you can fit more scones out of the mixture. Re-roll the dough and cut more scones until you have no dough left.
  5. Bake in the oven for about 17 minutes. Keep an eye on your scones to make sure that they do not burn!

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

This was a good recipe apart from the amount of cheese listed. 10 g is not nearly enough. Try 100g.-28 Apr 2014

Cheddar and Herb Scones

I know I say this all the time, but this recipe is the ultimate. If you are ever, ever, ever, in a bad, cranky, or otherwise fussy mood, I highly recommend dropping everything and making these guys. In this recipe, we take the traditional sweeter scone and make it savory by eliminating the sugar and adding some herbs. Last but not least, we fold in big chunks of sharp cheddar cheese. Hot out of the oven they will make your eyes roll back in your head and that’s a promise.

The dough is a cool breeze to make, seriously. In fact, the only way you can get into any possible trouble is by over-mixing the dough, not under-mixing. See? Easier already. Dry ingredients gone into one big bowl along with the herbs and cheeses, and the liquid ingredients go into another. Barely mix them together, and you’re ready to move on. It’s going to be crumbly, and that’s a very good thing.

Kind of smoosh the whole thing together, then split into two equal rounds. Pat each out into about 8 inches wide x 1 inch thick.

Once you have coaxed this all together, find a sharp knife with and cut each round into 6 triangles. Brush with some fresh cream and a sprinkling of cheese (Parmesan is great, but anything works). Are you drooling yet, because I am.

Bake for 20-25 minutes or until golden brown on top and the sides start to look flakey.

And yes, by all means…please eat them NOW. PS. You can also freeze the scones before baking for later consumption. Just pop them in the oven – still frozen – and they bake up like a dream. It just takes a few minutes longer. It is so comforting to know there is a stash of these guys in the freezer in case of emergencies.

And you didn’t think you could make scones!! You now know all the secrets, so go for it!! Happy sconing! xoxoxox


  • 1/3 cup dark rye flour
  • 1/3 cup spelt flour
  • 1/3 cup einkorn flour
  • 1 cup all-purpose flour, plus additional for dusting
  • 3 tbsp. sugar, plus additional for sprinkling
  • 1 tbsp. baking powder
  • 1/2 tsp salt
  • 1/4 cup plus 2 tbs unsalted butter, cut into small pieces and chilled
  • 1/2 cup fresh herbs (I like a mix of chives, thyme, and rosemary).
  • 1.5 cups Mexican cheese, shredded
  • 2 large eggs
  • 1/3 cup heavy cream plus additional for brushing
  • Smoked Maldon sea salt
  • Freshly ground black pepper

Savory Cheddar Herb Scones

I’ve been a little obsessed with baking scones lately. I suspect that the origin of my obsession is the closing of a favorite neighborhood cafe that made the best scones I have ever tasted. Huge, flaky and studded with fruit, these scones had such a devoted following that the cafe wouldn’t sell more than four at a time lest some greedy customer try to make off with the whole batch. I even took renowned baking blogger Irvin Lin of Eat the Love to this cafe to see if he could figure out how to reverse-engineer the scones.

But alas, Blue Max Cafe has had a “closed for remodeling” sign on its door for months now and I am started to lose hope that it will ever re-open. So, I have had to resort to baking scones at home. The good news is, scones are a relatively quick and easy baking project. While sweet scones are really best for breakfast, brunch and perhaps afternoon tea, savory scones can do all that and more.

A savory scone is more akin to a biscuit or a quick bread and would not be out of place on your dinner table. As an example, on a recent chilly night, I made potato leek soup for dinner and served a batch of these cheddar-herb scones on the side. They helped make the soup feel like more of a meal. And then, the leftovers made a fine breakfast the next morning!

My approach to scones draws heavily on this master scone recipe from Sally’s Baking Addiction. Her tip about chilling the scones before baking to prevent them from spreading in the oven was a revelation and finally allowed me to achieve the pretty triangles you see above.

Many scone recipes, this one included, call for you to grate a stick frozen butter and work it into the dry ingredients. This is a common technique in biscuit-making as well. The idea is that frozen butter will not melt into the dry ingredients while butter that is only cold from the fridge might. Those bits of frozen butter won’t melt until they hit the heat of the oven where they will release steam and create pockets of air resulting in a flaky texture.

Okay, that explains why you use frozen butter, but why not just cut it into pieces? Why grate it? (I feel the need to explain the importance of this technique because, to be honest, grating frozen butter is a pain and I have a big scrape on my knuckle to prove it.) Well, grating the frozen butter creates small pieces that mix into the dry ingredients more quickly than larger pieces would and this allows you to handle the dough less. The less you handle the dough, the more tender and flaky the final result will be.

So, bite the bullet and grate the frozen butter. This is by far the worst part of the scone-making process, and once you taste your flaky, cheesy scones hot out of the oven, you’ll forget all about how annoying it was to grate frozen butter until you look down and see the big scrape on your knuckle.

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Savory Cheddar and Fresh Herb Scones

Make scones ahead and freeze them on a baking sheet pan. Once frozen, store in a large freezer bag. Remove 15 minutes before baking. Brush with egg cream wash right before baking.

Savory Cheddar and Fresh Herb Scones

  • 2 cups flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • 2 tablespoons finely chopped fresh herbs such as rosemary, thyme or sage
  • 6 tablespoons (¾ stick) cold unsalted butter, cut into cubes
  • ⅓ cup shredded cheddar cheese
  • ¾ cup heavy whipping cream
  • 2 large egg yolks, lightly beaten
  • For finishing:
  • 1 large egg
  • 1 tablespoon whole milk

Preheat oven to 350 degrees. Line a baking sheet pan with parchment paper.

In a large bowl, combine flour, sugar, baking powder, salt and herbs. Using a pastry blender, work cold butter into flour mixture. Add cheese. Toss gently to combine.

In a small bowl, combine ¾ cup cream and 2 egg yolks. Add all at once to flour mixture. Stir with a spatula or wooden spoon to combine. Use hands to gently knead mixture into a shaggy ball being careful not to overwork dough.

Set dough in center of a work area. Use hands to gently pat dough into a round about 1 ½ inches thick and 8 inches in diameter. Use rolling pin to lightly smooth out top.

Cut round into 8 wedges. Place on prepared baking pans.

Combine whole egg with milk. Use pastry brush to glaze scone tops. Bake in preheated oven until golden brown, about 18 to 20 minutes. Cool 15 minutes before serving.

What Kind of Cheese Do I Use in Garlic Herb Cheddar Scones?

I use this Cabot Garlic & Herb Cheddar Cheese. It&rsquos my absolute fave. But you can also find garlic and herb varieties at places like Aldi and probably most local grocers. If you can&rsquot find garlic herb cheddar anywhere you can use regular sharp white cheddar cheese and add:

  • 1 sprig of chopped fresh dill or 1/2 teaspoon dried
  • 1-2 small cloves of garlic, finely minced

If you need to go this route I suggest quickly sautéing the garlic in a teaspoon of olive oil for about a minute, just to take the edge of the raw garlic off.

Jalapeño Cheddar Scones

Savory and spicy, these scones are the perfect accompaniment for chili, stews, and soups!

Cold Unsalted Butter, Cut Into Small Cubes

Sharp Cheddar Cheese, Cut Into Small Cubes

Jarred Jalapeño Slices (more To Taste!)

Jalapeño Juice (from The Jar), Optional, More To Taste

Preheat the oven to 375 degrees (convection) or 400 degrees (standard).

Sift together the flour, baking powder, and salt. Add cubes of butter and use a pastry cutter to completely work the butter into the dry ingredients until there are no large chunks of butter visible. (Mixture should resemble coarse crumbs. Add the cheddar cubes and jalapeño slices and toss to coat.

Mix together the cream, milk, egg, and jalapeño juice. Pour over the flour/butter mixture, stirring gently, until the dough all comes together. (It will be slightly dry/crumbly.)

Turn out onto a floured surface and use your hands to press into a rough rectangle shape. Sprinkle the top with flour and roll to about 8 inches by 16 inches. Use a serrated knife to cut into 15 squares, then cut each square in half on a diagonal to create 30 small triangles.

Transfer to a baking sheet lines with a baking mat or parchment, then bake for 14-17 minutes, or until lightly golden. (Cheese will bubble out a bit. This is fine!)

Serve at room temperature with extra jalapeños.

I was shooting a new episode of my Food Network episode on Saturday, and I made a batch of Lemon Rosemary Scones. If you haven&rsquot made them yet, please do so soon because they will rock your ever-loving world. But that&rsquos not the point of this post.

The point of this post is to tell you that because I made Lemon Rosemary Scones on Saturday, I still had scones on the brain. So yesterday after church, I whipped up a savory, spicy version that made my heart go pitter-pat, made my skirt fly up, and pretty much made my Sunday a little brighter.

These little scones are perfect alongside a pot of chili, stew, or soup&hellipor they&rsquore a nice little mid-afternoon treat. (I plan to have one for breakfast this morning myself&hellipbut I have an unnatural love for jalapeños. I need more and more.)

Notes about this recipe

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Cheese and Herb Scones

There is nothing quite like the smell of freshly baked goods. It isn&rsquot always sweet goodies that gets me going. The smell of these Cheese and Herb Scones had me salivating by the minute.

I felt is was time for a trusty, homey recipe and I am chuffed to share this easy scone recipe with you guys today. I have always been a bit frightened of baking, but I have to say, this recipe is a keeper.

The best thing about this effortless scone recipe is that you can add loads of different flavour variations here, whether it be savory or sweet.

I used a basic scone recipe and added extra grated mature cheddar cheese and a handful of freshly chopped herbs. Simply serve it with a strawberry jam and some grated cheddar &ndash and you are golden.

Why don&rsquot I bake this more often, I sometimes ask myself.

And then I remember that once you start with these babies, there&rsquos no turning back &ndash so make sure there&rsquos someone special to share it with! I also made these Blueberry Yogurt Scones a while back &ndash utterly delicious! What is your favorite topping on a fresh scone?

15+ Scone Flavors

    and Chocolate Chip Scones(both pictured) and Pumpkin Scones and Lavender Scones and Sprinkle Scones and Cinnamon Chip Scones – they taste like brownies!
  • Mixed Berry(pictured): Follow recipe below and add fresh or frozen mixed berries. Raspberries and blackberries burst easily, so don’t go overboard on those.
  • Cherry Chocolate Chip: Follow recipe below and add 3/4 cup semi-sweet chocolate chips and 3/4 cup chopped fresh or frozen cherries.
  • Savory Herb: Reduce sugar to 2 Tablespoons, leave out vanilla extract, and add 2 minced garlic cloves, 3/4 teaspoon ground black pepper, 1/2 cup chopped herbs such as rosemary, parsley, and basil. Additionally, feel free to add 1 cup shredded cheese to the dough and top with sea salt before or after baking!
  • Ham, Cheddar, & Scallion: Reduce sugar to 2 Tablespoons, leave out vanilla extract, and add 1 cup cooked cubed ham, 1 cup shredded cheddar cheese, and a handful of chopped scallions. Top with sea salt before or after baking.

Using the master recipe below as a starting point, toss in your favorite add-ins like white chocolate chips, toasted pecans, sweetened or unsweetened coconut, dried cranberries, peanut butter chips, etc. If it’s a particularly wet add-in like chopped peaches, blot them with a paper towel before adding to the dough. Top with lemon curd or any of the suggested toppings below. Above all, have fun finding your favorite flavor!


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