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Cheesy Herb Savoury Scones

September 11, 2013 by Stacey 25 Comments

savoury-scones-2

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!)

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Cheesy Herb Savoury Scones

  • Author: Stacey Roberts | Veggie Mama
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 12 - 15 1x
  • Category: Baking
  • Method: Baking
  • Cuisine: English
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Description

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.


Scale

Ingredients

  • 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

Instructions

  1. In a large bowl, mix flour, salt, pepper, and paprika.
  2. Rub in the butter with your fingertips until the mixture looks like sandy breadcrumbs.
  3. 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!
  4. 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.
  5. 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.
  6. 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.

Notes

Find my super-great scone secrets here.

Keywords: cheesy scones, savoury scones, savory scones, cheese and herb scones

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Filed Under: Baking, Lunchbox

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Reader Interactions

Comments

  1. [email protected] says

    September 11, 2013 at 7:55 am

    These look like awesome scones Stacey. I love a good scone myself. I’ve never heard of raising the edges up after you’ve cut them for extra height but I’ll have to try it next time I’m sconning on. (Nice to a new verb for the baking of scones too)

    Reply
    • Veggie Mama says

      September 16, 2013 at 9:21 pm

      Haha I’m always good for coining new phrases!

      Reply
  2. Tessa White says

    September 11, 2013 at 8:22 am

    Oh these could be my new lunchbox hit!!

    Reply
    • Veggie Mama says

      September 16, 2013 at 9:22 pm

      They’re awesome 🙂

      Reply
  3. Lisa Mckenzie says

    September 11, 2013 at 1:51 pm

    I love a savoury scone they are nice for lunch!

    Reply
    • Veggie Mama says

      September 16, 2013 at 9:25 pm

      Oh yes, aren’t they!

      Reply
  4. elisha hayes says

    September 11, 2013 at 1:59 pm

    I was just admiring my bounty of dill just the other day thinking surely there is more than salmon to cook you with…..Scones it is..BANG!! Thanks

    Reply
    • Veggie Mama says

      September 16, 2013 at 9:24 pm

      Look at that – new horizons!

      Reply
  5. michelle lisle says

    September 11, 2013 at 9:49 pm

    Love this recipe Stacey, sounds delish…I have to admit I love pumpkin scones and have the easiest scone recipe in the world which never fails…. xo

    Reply
    • Veggie Mama says

      September 16, 2013 at 9:24 pm

      Oh yes I do love a pumpkin scone! Although I eat them with jam and cream, haha

      Reply
  6. Kelli says

    September 12, 2013 at 12:19 pm

    How hot is a ‘super extra-super hot oven’? Gonna try these bad boys in the morning 🙂

    Reply
    • Veggie Mama says

      September 16, 2013 at 9:24 pm

      Like, the hottest it can ever go x

      Reply
  7. Lee-Anne says

    September 12, 2013 at 1:28 pm

    I admit generally I’m not a big fan of savoury scones but these look and sound delicioso, so going to try. Also like that you’ve made the ingredients flexible 🙂

    Reply
    • Veggie Mama says

      September 16, 2013 at 9:24 pm

      I’m a stickler for rules, but never in cooking 🙂

      Reply
  8. Laura Close says

    September 12, 2013 at 8:04 pm

    Oh yum! I got gifted a big bag of dried dill that I’m not sure what to do with – this is a great idea!

    http://www.kneadwhine.co.uk

    Reply
    • Veggie Mama says

      September 16, 2013 at 9:24 pm

      Oh yes, throw them in some of these!

      Reply
  9. vegeTARAian says

    September 13, 2013 at 6:46 pm

    I’m yet to master the scone, yours look perfect!

    Reply
    • Veggie Mama says

      September 16, 2013 at 9:23 pm

      It has taken me many years and many mistakes 🙂

      Reply
      • Grace says

        January 20, 2020 at 9:39 pm

        How much milk do we add to this? Can’t seem see it in the recipe?

        Reply
  10. Christina Howes says

    September 15, 2013 at 10:14 am

    I am going to try this one today! I have terrible morning, noon and night sickness and I feel like this would be a nutritious and filling snack I can stomach. Thank you for the inspiration!

    Reply
    • Veggie Mama says

      September 16, 2013 at 9:23 pm

      ohh I hope it passes soon!

      Reply
  11. Home cook says

    September 6, 2020 at 3:10 pm

    The recipe say ‘extra milk’ but you haven’t stated how much milk goes into the main scone mix??

    Reply

Trackbacks

  1. School Lunchbox Ideas: Savoury | Veggie Mama says:
    January 24, 2017 at 10:16 am

    […] These savoury scones are SO GOOD, especially with a little mustard and butter. […]

    Reply
  2. A never-fail scone recipe | Veggie Mama says:
    June 28, 2018 at 7:28 pm

    […] and white chocolate lemonade scones / strawberry Pop-Tart scones / cheesy savoury scones / True-blue Aussie pumpkin […]

    Reply
  3. The Ultimate Coronavirus Cooking Guide: Using your stores, making the basics, stretching it out. | Veggie Mama says:
    March 19, 2020 at 2:14 pm

    […] – pumpkin – savoury – raspberry and white […]

    Reply

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