These herb and cheese scones are tender, flaky, and full of savory flavor. They come together quickly and make a welcome addition to brunch, a cozy dinner, or an easy snack any time of day.
If you usually think of scones as sweet treats, these savory herb and cheese scones may change your mind. They keep the classic scone texture—soft, layered interiors with lightly crisp edges—while adding the savory punch of sharp cheese and fresh herbs.
They’re straightforward to make with no special equipment or long resting times. Mix the dough, shape it, cut into wedges, and bake. They pair beautifully with soup, salad, or eggs, and are excellent warmed with a pat of butter.
Why You’ll Love These Herb and Cheese Scones
- Buttery, tender texture. Cold butter and a gentle mixing method create flaky layers and tender crumb.
- Savory flavor throughout. Sharp cheeses and bright herbs give consistent, balanced flavor in every bite.
- Quick and fuss-free. No lengthy chilling or complicated steps—mix, shape, and bake.
- Versatile serving options. Perfect for brunch, a savory side with dinner, or a handheld snack.
Key Ingredients
- Cheese – Sharp Cheddar, Gruyère, or a blend adds savory depth.
- Fresh herbs – Chives, thyme, or rosemary brighten the dough and complement the cheese.
- Greek yogurt – Adds moisture, tenderness, and a subtle tang.
- Cold butter – Essential for flaky layers and proper rise.
How to Make Herb and Cheese Scones
Mix the dry ingredients.
Whisk the flour, baking powder, baking soda, and salt so the leavening is evenly distributed—this helps the scones rise uniformly.
Cut in the butter.
Work cold butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces. Those butter bits yield flaky layers as the scones bake.
Add cheese and herbs.
Toss the shredded cheese and chopped herbs with the flour mixture so they are evenly distributed and don’t clump.
Combine the wet ingredients.
Whisk the Greek yogurt, egg yolk, and a tablespoon of milk or cream until smooth. The mixture should be thick but stirrable.
Form the dough.
Stir the wet ingredients into the dry just until a soft dough forms. It may look a bit shaggy—avoid over-mixing to keep the scones tender.
Shape and cut.
Turn the dough onto a lightly floured surface and gently bring it together with a few light kneads. Pat into a round about 7 inches (18 cm) across, then cut into 8 wedges.
Bake.
Place the wedges on a prepared baking sheet. For softer sides, place the wedges close together; for crisper edges, space them apart. Brush the tops with egg white or cream and sprinkle with extra cheese or flaky salt if desired. Bake until the tops are golden and the centers are set.
Tips for Success
- Handle the dough gently. Overworking makes dense scones; minimal kneading keeps them tender.
- Keep ingredients cold. Cold butter is essential for flaky layers.
- Adjust moisture. If the dough seems dry, add a splash of milk until it comes together.
- Choose your bake style. Bake scones close together for soft sides or spaced for crisp edges.
Variations and Serving Ideas
Experiment with herb and cheese combinations: Cheddar and Gruyère offer depth, while Parmesan contributes a salty, nutty note. Add black pepper, a pinch of smoked paprika, or a bit of mustard powder for a flavor twist.
Serve warm with butter, alongside a bowl of soup or a fresh salad, or include them in a brunch spread with eggs, fruit, and other baked goods.
How to Store
Room temperature: Store cooled scones in an airtight container at room temperature for up to 2 days.
Freezer: Freeze baked scones or unbaked wedges for up to 2 months. If freezing raw wedges, freeze them solid before transferring to a container to help maintain their shape. Bake unbaked scones from frozen, adding a few extra minutes to the baking time.
The Kind of Scones You’ll Make on Repeat
These herb and cheese scones are an easy way to bring savory baking into your routine. They’re simple, flavorful, and adaptable for many meals—enjoy them with soup, as part of a brunch spread, or on their own as a satisfying snack.
More Savory Baking Recipes
Garlic Butter Cruffins
Jalapeño Cheddar Biscuits
Three Cheese Biscuits
Sour Cream Corn Bread
Herb and Cheese Scones
Ingredients
- 2 cups (240 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ½ cup (113 g) unsalted butter, cold and cut into ¼-inch cubes
- ¾ to 1 cup (85 to 115 g) shredded cheese, sharp Cheddar, Gruyère, or a mix
- 1½ to 2 tablespoons finely chopped fresh herbs, chives + thyme and/or rosemary recommended
- ¾ cup (170 g) Greek yogurt
- 1 large egg yolk
- 1 to 2 tablespoons (15 to 30 ml) milk or cream, start with 1, add more if dough seems dry
- egg white or a bit of cream, for brushing
- extra shredded cheese or flaky salt, for optional topping
Instructions
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Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone liner.
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In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
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Add the cold butter and cut it in with a pastry blender or fork until the mixture resembles coarse meal with a few pea-sized butter pieces.
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Stir in the shredded cheese and herbs so they are evenly coated in the flour mixture.
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In a separate bowl, whisk together the Greek yogurt, egg yolk, and 1 tablespoon of milk or cream.
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Add the wet mixture to the dry ingredients and stir just until a soft dough forms. If the dough looks dry, add the second tablespoon of milk or cream.
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Turn the dough onto a lightly floured surface. Knead lightly a few times, then pat into a 7-inch (18 cm) round.
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Use a sharp knife or bench scraper to cut the round into 8 wedges.
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Transfer the wedges to the prepared pan. For softer sides, keep them close together; for crisper edges, space them apart. Brush the tops with egg white or cream and sprinkle with extra cheese or flaky salt if desired.
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Bake 18 to 22 minutes, or until golden and set in the centers.
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Let the scones cool on the pan for a few minutes before serving.
Notes
- Customize the herbs to suit your taste or use what’s on hand.
- Keep ingredients cold. Cold butter helps produce flaky layers.
- Don’t over-mix. Stir just until the dough comes together for tender scones.
- Adjust moisture. Add a splash of milk if the dough seems dry.
- Storage: Store in an airtight container at room temperature up to 2 days.
- Make-ahead: Freeze unbaked wedges and bake them from frozen, adding a couple of extra minutes to the baking time.