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Savory cheese scones on a plate with green onions and shredded cheddar alongside.
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Savory Cheese Scones (Gluten Free Option!)

These savory cheese scones are crispy on the edges, buttery in the middle, and they get a pop of brightness from green onions. Cornmeal keeps the scones tender and provides a pleasant crunch, while a hint of granulated garlic lends depth of flavor. You can use either regular all-purpose flour or a 1-to-1 gluten free flour blend (I recommend Bob’s Red Mill 1-to-1 Flour or King Arthur Measure for Measure). Serve the scones on their own, as a side dish, or as part of a picnic lunch!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Side Dish
Cuisine: American
Keyword: cheese scones, gluten free savory scones, savory scones
Servings: 8 scones


  • Food processor


  • 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
  • cup thinly sliced green onions


  • 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 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!).


Do Ahead: The scones can be stored in an airtight container at room temperature for up to 1 day, or they can be frozen for up to 3 months. If frozen, defrost the scones then warm them in a toaster oven or regular oven before serving.
  • 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