These herb and cheese scones are buttery, tender, and packed with savory flavor. They’re quick to make and perfect for brunch, dinner, or an easy anytime bake.
If you’ve only ever thought of scones as something sweet, these herb and cheese scones might change your mind.
They have everything you love about a classic scone — soft, flaky layers and lightly crisp edges — but with a savory twist that makes them incredibly versatile. Serve them alongside soup, add them to a brunch spread, or enjoy one as a quick snack.
They’re also wonderfully simple to make. No complicated steps or special equipment — just a straightforward dough and a short trip to the oven.
Why You’ll Love These Herb and Cheese Scones
- Buttery, tender texture. Cold butter and a simple mixing method create soft, flaky scones with just a bit of crispness at the edges.
- Savory flavor in every bite. Sharp cheese and fresh herbs make these scones rich, balanced, and anything but bland.
- Quick and easy to make. No chilling or rolling — just mix, shape, and bake.
- Great for multiple occasions. These scones work just as well for brunch as they do alongside dinner.
Key Ingredients
- Cheese – Sharp cheddar, Gruyère, or a combination gives these scones their signature savory flavor.
- Fresh herbs – Chives, thyme, or rosemary add brightness and balance the richness of the cheese.
- Greek yogurt – Adds moisture and a slight tang while helping create a tender texture.
- Cold butter – Creates flaky layers and helps the scones rise properly in the oven.
How to Make Herb and Cheese Scones
Mix the dry ingredients.
Whisk together the flour, baking powder, baking soda, and salt so everything is evenly distributed. This helps the scones rise evenly.
Cut in the butter.
Work the cold butter into the flour until the mixture resembles coarse crumbs with a few pea-sized pieces remaining. Those little bits of butter are what create flaky layers as the scones bake.
Add the cheese and herbs.
Stir them in so they’re evenly coated in the flour mixture. This helps keep them from clumping and distributes the flavor throughout the dough.
Combine the wet ingredients.
Whisk together the yogurt, egg yolk, and milk until smooth. The mixture should be thick but pourable.
Form the dough.
Add the wet ingredients and stir just until the dough comes together. It may look a little shaggy at first — that’s okay. 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 in diameter, then cut into wedges.
Bake.
Bake until the tops are golden and the centers look set. The edges should feel lightly crisp while the centers stay soft.
Tips for Success
- Handle the dough gently. Overworking the dough can lead to dense scones instead of tender ones.
- Keep ingredients cold. Cold butter is key for creating flaky layers.
- Adjust the dough as needed. If the dough seems dry, add a small splash of milk to bring it together.
- Choose your baking style. Bake the scones close together for softer sides or spaced apart for more crisp edges.
Variations and Serving Ideas
Try different combinations of herbs and cheeses to change things up. A mix of Cheddar and Gruyère adds depth, while a little Parmesan can bring in a saltier, nuttier flavor.
Serve these herb and cheese scones warm with butter, alongside soup or salad, or as part of a brunch spread with eggs and fruit.
How to Store
Room temperature: Store the scones in an airtight container at room temperature for up to 2 days.
Freezer: For longer storage, freeze baked scones or unbaked wedges for up to 2 months. If freezing unbaked scones, freeze them until solid before storing to help them keep their shape. Bake unbaked scones from frozen, adding a couple of 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 something a little different to your baking routine. They’re simple to make, full of flavor, and versatile enough for everything from brunch to dinner.
Serve them alongside a bowl of soup, add them to a brunch spread with orange ricotta muffins or raspberry coffee cake, or enjoy them on their own as a quick savory treat.
If you’re in the mood to keep baking, you might also like trying a sweeter option like maple scones or exploring more brunch baking recipes for easy, crowd-pleasing ideas.
More Savory Baking Recipes
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
Recommended Products
Instructions
- Preheat to 375°F (190°C). Line a baking sheet with parchment paper or a silicone liner.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the cold butter and cut it in with a pastry blender or fork until the mixture looks like coarse meal with a few pea-sized butter pieces.
- Gently stir in the shredded cheese and herbs, coating them in the flour mixture.
- In a separate bowl, whisk together the Greek yogurt, egg yolk, and 1 tablespoon of milk or cream.
- Add the wet mixture to the dry ingredients and stir just until a soft dough starts to form. If it looks crumbly or dry, add the second tablespoon of milk or cream.
- Turn the dough out onto a lightly floured surface. Knead lightly a few times just until it comes together. Pat into a 7-inch (18cm) round.
- Use a sharp knife or bench scraper to cut into 8 wedges.
- Transfer to the prepared pan. For softer scones, keep them close together. For crisper edges, space them out. Brush the tops with egg white or a small amount of cream, and sprinkle with extra cheese or flaky salt.
- Bake 18 to 22 minutes, or until golden and set in the centers.
- Let cool on the pan for a few minutes before serving.
Notes
- Customize the herbs as you like, using your favorites or whatever you have on hand.
- Keep ingredients cold. Cold butter helps create flaky layers.
- Don’t over-mix. Mix just until the dough comes together for tender scones.
- Adjust moisture as needed. Add a splash of milk if the dough seems dry.
- Store in an airtight container at room temperature up to 2 days.
- Make-ahead option. Freeze unbaked wedges and bake from frozen, adding a couple of extra minutes to the baking time.
