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Cheese and Herb Scones


Cheese and herb scones

Cheese and herb scones

S. Wongkaew

Whip up a batch of lovely cheese and herb scones for a quick and tasty snack. The secret to light, soft-textured scones is to use buttermilk.

Throw in your favorite dried herbs and try a pinch of chili flakes for a spicy kick.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: About 15


  • 2 cups of all-purpose flour
  • 3 tsp of baking powder
  • 1/4 tsp of baking soda
  • 1/2 tsp of salt
  • 4 Tbsp of chilled butter, cut into cubes
  • 1 cup of grated cheddar cheese
  • 3/4 tsp dried oregano
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried chilli flakes
  • 1 1/4 cup of buttermilk, with a little extra for brushing
  • Boursin cheese or butter for serving


  1. Preheat the oven to 400F.
  2. In a large bowl whisk together flour, baking powder, baking soda and salt.
  3. Add the butter to the bowl and rub it with your fingers until the mixture resembles coarse crumbs.
  4. Add the grated cheese and herbs. Using a knife, stir and cut in the buttermilk until the dough comes together. It may seem a little stringy but this is fine.
  5. Place the dough on a floured surface and then knead it very lightly and gently 2 or 3 times. Using a rolling pin, roll the dough out to a 1 inch thickness. Place it on a lined baking sheet.
  6. Using a 1.5 inch round cutter, push straight down through the dough but don't twist the cutter.
  7. Repeat steps until you have cut out all the scones. Remove the extra dough from around the circular scones and make extra rounds if you have enough dough.
  8. Brush the scones with a little buttermilk and bake for about 15 minutes or until the tops are golden. Remove from oven to cool slightly on a wire rack.
  9. Serve the cheese and herb scones with lashings of butter or Boursin, a brand of soft, creamy garlic-flavored cheese.
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