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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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.
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
- 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.
Notes
Find my super-great scone secrets here.
Keywords: cheesy scones, savoury scones, savory scones, cheese and herb scones
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)
Haha I’m always good for coining new phrases!
Oh these could be my new lunchbox hit!!
They’re awesome 🙂
I love a savoury scone they are nice for lunch!
Oh yes, aren’t they!
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
Look at that – new horizons!
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
Oh yes I do love a pumpkin scone! Although I eat them with jam and cream, haha
How hot is a ‘super extra-super hot oven’? Gonna try these bad boys in the morning 🙂
Like, the hottest it can ever go x
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 🙂
I’m a stickler for rules, but never in cooking 🙂
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
Oh yes, throw them in some of these!
I’m yet to master the scone, yours look perfect!
It has taken me many years and many mistakes 🙂
How much milk do we add to this? Can’t seem see it in the recipe?
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!
ohh I hope it passes soon!
The recipe say ‘extra milk’ but you haven’t stated how much milk goes into the main scone mix??