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Herb and Cheese Scones
These herb and cheese scones are buttery, tender, and full of savory flavor from sharp cheese and fresh herbs. They’re easy to make and perfect for brunch, dinner, or a simple snack.
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
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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.
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