Move over biscuits, these savory cheese scones are tender and flaky with an incredible flavor from green onions and cheese. Serve them as a side dish to your next brunch or dinner, or devour them on their own as a snack. The foolproof recipe is easy to make using a few simple techniques, and the savory scones can easily be made gluten-free!
Savory cheese scones recipe
Ever since I published these blueberry scones and these cranberry scones, I’ve had a ton of readers ask for a savory version. I’m happy to report that after lots (and lots!) of testing, these cheese scones have hit the mark. A few secret ingredients give them a fantastic flavor and texture.
Key ingredients:
- Flour: You can use regular all-purpose flour in these scones or a gluten-free 1-to-1 flour blend, such as Bob’s Red Mill 1-to-1 Baking Flour or King Arthur Measure for Measure.
- Cornmeal: Cornmeal gives these scones a more tender texture and a delicious crunch.
- Granulated garlic and sugar: Granulated garlic gives the scones a delicious savoriness, while a touch of sugar balances the flavors.
- Cheese: You can use any full-flavored meltable cheese, such as sharp cheddar, gruyere or Comté.
- Scallions: Sliced scallions complement the cheese and lend an irresistible flavor.
How to make cheese scones:
The process for making these savory scones is a bit different from my blueberry and cranberry recipes. In those recipes the butter is grated right into the dry ingredients, but for this recipe, I found that using a food processor created a better texture. The food processor evenly distributes the butter, which is key because of the added weight of the shredded cheese. Here’s how you do it:
- In a measuring cup, whisk together milk and egg.
- In a food processor, combine flour, cornmeal, sugar, baking powder, salt and granulated garlic. Process until combined.
- Scatter cold cubed butter over the flour mixture and pulse until the butter is incorporated but you still see pea-sized pieces.
- Sprinkle cheese and scallions over top, then pulse to incorporate.
- Pour in the milk and egg mixture, and pulse again until the dough starts to come together - the dough will still look floury but should hold together when pinched.
- Scrape the dough onto a parchment-lined baking sheet. Gently knead it with the palm of your hand to incorporate any floury bits. Using your hands, press the dough into a ½-inch thick round.
- Cut the dough into 8 triangles.
- Spread the scones out on the baking sheet and brush with milk.
- Sprinkle cheese over the top.
- Bake until golden brown.
FAQs
These savory scones are delicious alongside roasted ham or chicken, or as part of a picnic lunch with cold cuts, cheese, mustard and pickles. They’re also fabulous all on their own (perhaps smeared with butter) as a snack or with tea.
Yes! These cheese scones can be frozen in an airtight container for up to 3 months. I prefer to heat them in a warm oven before serving.
Baking powder helps scones rise, while using cold butter creates a fluffy texture. Also, be careful not to overwork the scone dough, which could result in a tough texture.
If the scone dough is too dry and doesn’t hold together when pinched, add another drizzle of milk (either in the food processor or when the dough is transferred to the parchment paper).
Tips for this recipe:
- These savory cheese scones are made in a food processor. The food processor makes it easy to evenly distribute the butter, which is important due to the added weight of the shredded cheese. If you don’t have a food processor, whisk the dry ingredients in a large bowl then cut in the butter using a pastry cutter or your fingers.
- You can use regular all-purpose flour in these scones or a gluten-free 1-to-1 flour blend. I recommend Bob’s Red Mill 1-to-1 Baking Flour or King Arthur Measure for Measure.
- Cornmeal gives the scones a more tender texture and lovely crunch. I prefer a medium-grind cornmeal, such as Bob’s Red Mill Medium Grind Cornmeal.
- Any full-flavored meltable, aged cheese works well in this scones. I prefer sharp cheddar, Comté or gruyere.
- Be sure to use cold butter in these scones, which will ensure a more fluffy, flaky texture.
- A bench scraper makes it easy to cut the dough into triangles, or you can use a sharp knife.
- A touch of granulated garlic gives the scones a delicious savory flavor.
- For sweet scones, try these Blueberry Almond Scones or these Cranberry Walnut Scones!
*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you for supporting From Scratch Fast!
Other baked goods you might like:
- Healthier Carrot Cake Muffins
- Gluten Free Biscuits
- Pumpkin Pie Muffins
- Blueberry Cornmeal Muffins
- Blueberry Blender Muffins
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Get the recipe!
Savory Cheese Scones (Gluten Free Option!)
Equipment
- Food processor
Ingredients
- ¾ cup whole milk, plus more for brushing
- 1 large egg
- 2 cups (296g) gluten-free 1-to-1 flour OR 2 cups (272g) regular all-purpose flour
- ½ cup (82g) cornmeal
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon fine sea salt
- ½ teaspoon granulated garlic
- 6 tablespoons cold unsalted butter, cut into ½-inch cubes
- 1 ¼ cups shredded sharp cheddar, Comté or Gruyere cheese, divided
- ⅓ cup thinly sliced green onions
Instructions
- Preheat the oven to 400˚F (200˚C). Line a large baking sheet with parchment paper.
Make the dough
- In a measuring cup or small bowl, whisk together the milk and egg.
- In a food processor, combine the flour, cornmeal, sugar, baking powder, salt and granulated garlic. Process to combine.
- Scatter the cold butter over the top of the dry ingredients. Pulse just until the butter is incorporated and cut into pea-sized pieces, about 7-10 pulses. Sprinkle ¾ cup of the shredded cheese and the scallions over top. Pulse just to incorporate, about 3-4 pulses.
- Pour in the milk and egg mixture and pulse again until the dough starts to come together about 5-7 pulses. Don’t over-mix at this point—the dough will still look floury but should hold together when pinched. If the dough is too dry, drizzle in a bit more milk and pulse to combine.
Shape the scones
- Scrape the dough onto the parchment-lined baking sheet. If needed, knead the dough gently with the palm of your hand to incorporate any floury pockets. Don’t overwork the dough—it should still look shaggy but it should hold together. Gently bring the dough together and press it into a ½-inch thick round (it should be about 8-inches in diameter).
- Using a sharp knife or bench scraper, cut the dough into 8 triangles. Separate the triangles, spacing them 2 inches apart on the baking sheet. Brush the tops of the scones lightly with milk, and sprinkle them with the remaining ½ cup of cheese.
Bake
- Bake the scones until they’re golden brown, about 17-20 minutes. Let cool before serving (you can serve them slightly warm or at room temperature—I love them a bit warm!).
Notes
- These savory cheese scones are made in a food processor. The food processor makes it easy to evenly distribute the butter, which is important due to the added weight of the shredded cheese. If you don’t have a food processor, whisk the dry ingredients in a large bowl then cut in the butter using a pastry cutter or your fingers.
- You can use regular all-purpose flour in these scones or a gluten-free 1-to-1 flour blend. I recommend Bob’s Red Mill 1-to-1 Baking Flour or King Arthur Measure for Measure.
- Cornmeal gives the scones a more tender texture and lovely crunch. I prefer a medium-grind cornmeal, such as Bob’s Red Mill Medium Grind Cornmeal.
- Any full-flavored meltable, aged cheese works well in this scones. I prefer sharp cheddar, Comté or gruyere.
- Be sure to use cold butter in these scones, which will ensure a more fluffy, flaky texture.
- A bench scraper makes it easy to cut the dough into triangles, or you can use a sharp knife.
- A touch of granulated garlic gives the scones a delicious savory flavor.
- For sweet scones, try these Blueberry Almond Scones or these Cranberry Walnut Scones!
Hilary says
Yummy scones! Thankyou for the recipe! We ate them with ribollita soup for dinner last night.
I used homemade grateable vegan cheddar.
Nicki Sizemore says
Hi Hilary, I'm so glad you enjoyed, and great tip about using vegan cheddar!