Cheddar & Herb Scones

Why You’ll Love This Recipe

These scones are quick to make, require simple ingredients, and can be served at any time of day. The combination of sharp cheddar and fresh or dried herbs creates a delicious depth of flavor. They’re great for entertaining, brunch platters, or as an alternative to bread rolls. Plus, they freeze beautifully, so you can always have a batch ready to bake for last-minute guests or cozy mornings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter, cold and cubed
• Sharp cheddar cheese, shredded
• Chopped fresh herbs (such as chives, thyme, parsley, or dill) or dried herb mix
• Black pepper (optional)
• Buttermilk (or milk with a splash of lemon juice)
• Egg (for egg wash, optional)

Directions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, salt, and pepper.
3. Add cold, cubed butter and cut it into the flour using a pastry cutter or fingers until the mixture resembles coarse crumbs.
4. Stir in the shredded cheddar and chopped herbs until evenly distributed.
5. Add the buttermilk gradually and mix just until the dough comes together—do not overmix.
6. Turn the dough onto a floured surface and gently knead a few times. Pat into a 1-inch thick round.
7. Cut into wedges or use a biscuit cutter to form rounds. Place on the prepared baking sheet.
8. Brush with a beaten egg for a glossy finish (optional).
9. Bake for 18–22 minutes, or until golden brown and cooked through.
10. Let cool slightly and serve warm.

Servings and timing

This recipe makes 8 scones.
Prep time: 15 minutes
Bake time: 18–22 minutes
Total time: 35–40 minutes

Variations

• Spicy Cheddar Scones: Add a pinch of cayenne pepper or diced jalapeños.
• Bacon & Cheddar: Fold in cooked, crumbled bacon with the cheese for a richer flavor.
• Herb Blend: Use an Italian herb mix or Herbes de Provence for a more complex flavor.
• Mini Scones: Cut smaller rounds for bite-sized party or tea scones.
• Cheese Swap: Try smoked cheddar, Gruyère, or pepper jack for different profiles.

Storage/Reheating

• Store scones in an airtight container at room temperature for up to 2 days.
• Refrigerate for up to 5 days.
• Freeze baked scones for up to 2 months; thaw and reheat in a 300°F oven until warmed through.
• To reheat, warm in the oven for 5–8 minutes or microwave for 20–30 seconds.

FAQs

Can I use dried herbs instead of fresh?

Yes. Use about 1 teaspoon of dried herbs for every tablespoon of fresh herbs.

Can I make the dough ahead of time?

Yes, prepare the dough and refrigerate for up to 24 hours before baking.

What’s the best cheese to use?

Sharp cheddar offers the best flavor, but mild cheddar or even a cheese blend works well too.

Can I make these gluten-free?

Use a gluten-free all-purpose flour blend that’s suitable for baking, and expect a slightly different texture.

Can I use milk instead of buttermilk?

Yes. For a substitute, mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let it sit for 5 minutes.

Why did my scones spread too much?

Warm dough or overmixing can cause spreading. Keep ingredients cold and handle the dough gently.

Can I freeze unbaked scones?

Yes, shape and freeze unbaked scones on a tray, then transfer to a bag. Bake from frozen, adding a few extra minutes.

Do I need an egg wash?

No, but an egg wash adds a beautiful golden shine. You can also use milk or cream for a softer finish.

What herbs go best with cheddar?

Chives, parsley, dill, rosemary, and thyme all pair well with sharp cheddar.

What can I serve with these?

Serve with soups, eggs, salads, or as a savory side to any brunch spread.

Conclusion

Cheddar & Herb Scones are a savory, satisfying addition to any meal or occasion. With their golden crust, flaky interior, and flavorful blend of cheese and herbs, they’re guaranteed to become a favorite in your baking rotation. Whether served warm from the oven or reheated from the freezer, these scones are simple, adaptable, and utterly irresistible.

Cheddar & Herb Scones

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Cheddar & Herb Scones are savory, buttery pastries filled with sharp cheddar cheese and fresh or dried herbs. With a golden crust and soft, flaky interior, they’re the perfect companion to soups, brunches, or afternoon tea.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8 scones
• Category: Brunch, Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper (optional)
• 1/2 cup (1 stick) unsalted butter, cold and cubed
• 1 cup shredded sharp cheddar cheese
• 2 tablespoons chopped fresh herbs (chives, parsley, thyme, or dill) or 2 teaspoons dried herbs
• 3/4 cup buttermilk (or 3/4 cup milk + 2 teaspoons lemon juice)
• 1 egg, beaten (optional, for egg wash)

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Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, salt, and pepper.
3. Add cold cubed butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Stir in shredded cheddar and herbs until evenly distributed.
5. Add the buttermilk gradually, mixing just until the dough comes together. Do not overmix.
6. Turn the dough onto a floured surface, knead gently a few times, and pat into a 1-inch thick round.
7. Cut into 8 wedges or use a round biscuit cutter. Place on the prepared baking sheet.
8. Brush tops with beaten egg for a glossy finish (optional).
9. Bake for 18–22 minutes, or until golden brown.
10. Cool slightly and serve warm.

Notes

• For extra flavor, add a pinch of cayenne or paprika to the dry ingredients.
• To make mini scones, cut smaller rounds and reduce baking time to 12–15 minutes.
• Keep ingredients cold for best flakiness—use frozen butter if needed.
• Great with soups, eggs, or brunch spreads.

Nutrition

• Serving Size: 1 scone
• Calories: 230
• Sugar: 1g
• Sodium: 320mg
• Fat: 13g
• Saturated Fat: 8g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 21g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 45mg