These Cheese and Herb Scones, filled with cheddar and rosemary are a great twist on a classic simple scone recipe.

So last week was my 50th post. Yay! My blog is a busy adventure so sadly I failed to mention it at all. But it was. I cracked the big 50. Thanks to everyone who’s joined me along the journey so far.

Over the past 11 months (that’s right Sugar Salt Magic turns 1 in just over a month), I have been striving to bring you lots of wonderful recipes that you can make yourself at home. With any luck these recipes will and have inspired you to cook and create at home. I’d love to hear what recipes you’ve loved (although I have a pretty good idea already – Slow Cooker Beef Stroganoff anyone? And maybe we should follow up with some delicious Caramel Doughnuts with Brown Sugar Custard), but what about the recipes you’ve made? Tell me all about it. Did you like it? Did you tweak it? What would you like more of? Bring it on!! 🙂

I’m now a Yummly publisher too. See that cute little orange ‘Y’ button? When you hover over it, it says Yum. You can click on that and save my recipes to your personal recipe box. But not just my recipes. No, let’s share the love. You can search Yummly for any recipe you’re after and it’s bound to be there. I love it. It’s such a great recipe website and they even have an app so check out my Yummly Publisher Page, stat! 🙂 And get yumming people.

And here today, without further ado, I bring you Chese and Herb Scones – my 51st recipe post. 

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No cheese scones at a Devonshire Tea

Just check out these babies. Cheese and Herb Scones have been on my “to bake list” for a while. Actually, scones, in general, have been on the list for a while but so why not start with a savoury scone recipe. Sweet scones are plentiful but cheese scones are lesser known. For no good reason. I remember when I was little, my parents, would often go out for a Devonshire Tea. At the time, all I knew was I got to eat scones with lashings of strawberry jam – yeah, baby! I skipped the cream as I’ve never been a big fan. You probably shouldn’t try these with jam and cream either. No, no Cheese and Herbs Scones are much better with butter. Nom, nom, nom.

I was unbelievably lucky to grow up in Western Australia’s beautiful Swan Valley. There were always nice little spots to go out for lunch or buy your fruit and veg from the side of the road and nothing has changed there. It is also such a renowned wine region, not that I knew or cared back then. These days there is some new eatery or winery popping up. Hubby and I even got married there, so it will always be really special to me. But I don’t think I’ve had a Devonshire tea since I was a kid. You won’t find cheese scones at a Devonshire tea though.

Please pass the butter

Yes, yes back to the scones. I always try to do one savoury and one sweet post a week. That way I don’t need to feel guilty about all the sugar as I’m balancing it out with salt too, right? Umm, moving on. I already had the sweet recipe covered for this week so cheese scones became the savoury star this week.

These Cheese and Herb Scones are seriously, amazing. So cheesy and herby. Well duh, it’s in the title. Me and hubs tested them out with some cheese and pickles (and a glass of wine. Well beer for Scott and wine for me). Let me tell you, they went down a treat. They are also great just on their own. Straight out of the oven warm, with a little butter and all that oozy, melted cheese. Or reheated the next day with a little butter. You noticing a theme yet?

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WOW factor

As a general rule, you want scones to be light and fluffy. This recipe though creates ever so slightly dense scones, due mainly to the melted cheese inside them and the outside is crisp. Take them out of the oven when they have that magical hollow sound when you tap them. In a fabulous light bulb moment, I added some paprika too. Aha! You were wondering why they were that colour weren’t you? It’s totally optional but it adds a really lovely depth of flavour here, taking them from cheese and herb scones to WOW cheese and herb scones.

Also, I’ve used rosemary here but feel free to use your favourite herb. Thyme would work a treat, or even a mix of fresh herbs would be really delish.

Some important points as always.

1. Make sure (always when baking) to properly weigh your ingredients. If you don’t have scales, measure your flour by scooping it up with a spoon and putting it into the measuring cup. If you scoop it with the cup measure you will have too much (Promise. Test it out). They may still taste just great but the texture will definitely be affected.
2. In scones, always use cold butter. Same with pastry. I’ll often stick it in the freezer before using it.
3. Don’t mix or knead it too much. Just bring it together. The more you play with the dough, the denser it will be once it’s cooked.

And now for the recipe.

Enjoy

5 from 2 votes

Cheese and Herb Scones

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 8 scones

Calories: 293kcal

Author: Marie Roffey

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These Cheese and Herb Scones, filled with cheddar and rosemary are a great twist on a classic simple scone recipe.

Course: Afternoon Tea, Breakfast, Brunch, Snack

Cuisine: Various

Ingredients

• 3 cups (385g) plain flour3 cups (385g) plain flour
• 1 1/2 tsp mild paprika1 1/2 tsp mild paprika
• 1 1/2 tsp baking powder1 1/2 tsp baking powder
• 3/4 tsp salt3/4 tsp salt
• 60 g butter cold, chopped quite small60 g butter cold, chopped quite small
• 3/4 cup grated cheddar3/4 cup grated cheddar
• 1 1/2 Tbsp fresh rosemary finely chopped1 1/2 Tbsp fresh rosemary finely chopped
• 300 ml milk room temp300 ml milk room temp
• 10 g parmesan grated10 g parmesan grated

Instructions

• Preheat the oven to 200C (400F). Line a baking tray with baking paper.
• Add the flour, paprika, baking powder and salt to a food processer and pulse until it resembles fine bread crumbs. You can also use your finger tips and a large bowl and work the flour and butter together to reach the same bread crumb texture. I like to use a food processor as the butter stays colder this way. Add the rosemary and cheese and process again. Finally add almost all of the milk (leaving about a teaspoon aside) and process until it starts clumping together.
• Turn the wet dough out onto a lightly floured surface. Gently pull together into a smooth disk about 2.5cm (1 inch) thick and transfer to the baking tray. Use a sharp knife to cut almost all the way through into 8 wedges.
• Use a pastry brush to brush the remaining milk over the top of the dough. Sprinkle the parmesan all over the top.
• Bake for around 25-30 minutes until the top is dark golden and it sounds hollow when you tap it. This is best served warm. Just tear the wedges apart.

Notes

I use a standard Australian 20ml Tablespoon

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