These herby cheese scones are incredibly easy to make (1 bowl only) and so, so tasty. They take literally minutes to throw together meaning you can bake them up fresh whenever you want them too.
What are scones?
Essentially a British quick bread, scones are often eaten for morning or afternoon tea with a cuppa on hand. Normally enjoyed sweet with jam and cream, this savoury version is no less addictive.
With a tender, light crumb on the inside, these cheddar scones have the perfect crust and make the perfect brunch, eaten while still warm with a dab of butter.
Ingredients for cheese scones
All you need is 7 simple ingredients and make sure to check out my notes on customising them to your perfect flavour.
- Flour (2), baking powder (5) and salt (4): These 3 make up the dry ingredient base
- Cheese (1): The most important ingredient, use a strong, sharp cheddar for the very best flavour.
- Herbs (3): These add a subtle hint of freshness and vibrance. I like chives and thyme but other herbs also work well too. Try rosemary, dill and / or oregano.
- Milk (6): This is the only liquid ingredient in the scones and full fat works best.
- Butter (7): I use unsalted, then add salt to the recipe. If you’re using salted butter, maybe cut down a little on the added salt in the dough.
How to make them
Here’s how easy these delicious cheddar scones are to make all in just one bowl.
- Whisk together the dry ingredients.
- Add the butter (photo 1) and use a knife or pastry blender to blend it in (photo 2) until it’s in small pieces.
- Add the mix-ins – cheese and finely chopped herbs (photo 3) – and give it a mix with a fork.
- Add the milk (photo 4) and mix with the fork until it starts coming together.
- Use your hands to gently pull it together, then cut out shapes using a cookie or pastry cutter (photo 5).
- Brush with melted butter (photo 6) then bake.
All of this, including the baking, takes less than 30 minutes. How good is that?!! You can make these and bake them fresh whenever you want them.
Tips and tricks
- Use cold butter: This ensures small pieces of butter survive in the dough which will create steam and expand as the scones cook, helping to give them their light texture.
- Grate the butter: Another trick is to grate the butter, then place it in the freezer. This makes it very easy to blend into the flour without overworking the dough or melting the butter.
- Make them by hand: While you can use a food processor, it is possible you’ll end up blending the butter too fine for it to do it’s job properly. By hand is so simple, especially if you use a pastry blender.
- Handle the dough as little as possible: The more you handle the dough, the more chance there is for the butter to melt which won’t give you the texture we’re looking for here.
- Toast the tops: After they’ve baked you can take the extra step of putting them under the overhead grill / broiler to brown the tops a little but for no more than a minute. You don’t want to dry them out.
Customise your cheese scones
- Bacon: Add some cooked bacon bits to the mix
- Zucchini: Grate zucchini, squeeze out as much moisture as possible and add ¾ cup of it to the dough.
- Other herbs: so many herbs work well here, just make sure to chop them finely, especially the woodier ones like rosemary. Marjoram, dill, oregano also all work well.
- Spring onion / scallion: this works really well and you could add quite a bit too. Try adding ¼ to 1/3 of a cup.
- Dried herbs: While you can use dried herbs, be careful with quantities. You may want to cut them down to half the amount.
- Serve them up with pats of butter or maybe topped with a poached egg or try them with this maple butter.
Such an easy and delicious cheesy treat, herb and cheddar scones are so quick to make and you likely have everything you need on hand right now.
More recipes you’ll love
- Chocolate Scones
- Blood Orange Scones
- Lime Coconut Scones
- White Chocolate Cranberry Scones
- How to make Maple Butter
- Homemade Crumpets
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Herb and Cheddar Scones
- 2 ½ cups plain (all-purp) flour (325g / 11.5oz)
- 2 ½ tsp baking powder
- ½ tsp salt
- 57 g unsalted butter, grated & cold (3oz / ¾ stick)
- 1 cup packed grated sharp cheddar (100g / 3.5oz)
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon finely chopped fresh thyme
- ¾ cup milk room temp (180ml)
- 1-2 tablespoon butter, melted for brushing
- Preheat the oven to 200C / 395F / 180C fan forced. Line a large baking tray with baking paper.
- In a medium bowl, whisk together the flour, baking powder and salt.
- Add the very cold butter and cut it in using a knife or pastry blender until it just looks a little lump. (notes).
- Add the cheese and herbs and stir through with a fork.
- Add the milk and stir until it comes together.
- Turn out onto a very lightly floured board and gently pull together, then flatten out into a 1 inch thick disk.
- Use a 2 1/2 inch pastry or cookie cutter to cut out the scones and place on the baking tray at least an inch or two apart. Gently pull scraps together to cut extra ones making sure not to overwork the dough.
- Brush the tops with melted butter
- Bake for 18 -20 minutes.
- Optional: Once baked, you can brush the tops with a little more butter, then place under an overhead grill (broiler) for 1 minute to lightly brown. No more or you risk them drying out.
- I use a standard Australian 20ml tablespoon (equal to 4 teaspoons)
- For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- You can use a food processor but make sure not to over-process the mixture.
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