How much fun are scones! I love them. Truth be told, it took me a long time to come around to savory scones (what’s a scone without jam and lashings of whipped cream, ffs?!), but once I did, I didn’t look back. Nowadays when I see my dill is getting a bit out of hand, or the chives begin to fold over on themselves, I know it’s time for some cheese sconning. Savoury muffins are fun too, but I love the crunchy tops of these babies, revealing the soft, herb-scented cheesy goodness inside. It’s a simple recipe, limited only by your imagination. And whatever you have growing in your garden.
My top tips for a tip top scone are to have a super-extra-hot oven, a light hand with the dough, and to fluff them up a bit before baking. Once you’ve cut them from the dough, take your little fingers and the edge of your hands and roll them along the sides gently so they get a bit of extra height. This manoeuvre is just about impossible to explain – call me and I’ll walk you through it!
(ps – allll my scone secrets are found in this post: you’ll never have a bad scone again!)Print
When you feel like a little something different, ditch the jam and cream and welcome cheese and butter. These savoury scones are a must-have.
- 2 cups self-raising flour (wholemeal is good too)
- a pinch of salt and a few grindings of black pepper
- 1 tsp paprika
- 30g butter
- a handful of chopped chives
- 1/2 cup grated cheese
- Extra milk, or a little cream, for glazing
- In a large bowl, mix flour, salt, pepper, and paprika.
- Rub in the butter with your fingertips until the mixture looks like sandy breadcrumbs.
- Add in the chives and cheese, and mix gently until dough just comes together. I like to do it the old-fashioned way, with two butter knives in a criss-crossing fashion. I don’t know if this works better than any other method, but I do it anyway!
- Tip onto a floured surface and pat the dough into a round about an inch high. Cut rounds out of dough and do that gentle swirling thing I mentioned earlier to puff them up a bit. Brush tops with milk or cream.
- Place scones almost touching on a greased tray and bake in a super-extra-hot oven (as high as it will go!) 15-20 minutes, or until they are golden brown and the bottoms sound hollow when tapped.
- Look, I’m not telling you to put lots of butter on yours when you crack it open fresh out the oven, but I’m going to put lots of butter on mine and I like to lead by example.
Find my super-great scone secrets here.
Keywords: cheesy scones, savoury scones, savory scones, cheese and herb scones