cheese scones

Use up leftover chicken in this rustic soup with garlic yogurt. Best served with cheese scones

Chicken soup

olive oil

onions,chopped

carrots,chopped

tbsp thyme leaves,roughly chopped

chicken stock

leftover roast chicken,shredded

frozen peas

tbsp Greek yogurt

garlic clove,crushed

lemon juice

cheese scone,to serve (see tips below)

Heat the olive oil in a large heavy-based pan. Add the onions, carrots and thyme leaves, then gently fry for 15 mins.

Stir in 1.4l chicken stock, bring to a boil, cover, then simmer for 10 mins.

Add the leftover roast chicken, remove half the mixture, then purée with a stick blender. Tip back into the pan with the rest of the soup, the peas and seasoning, then simmer for 5 mins until hot through.

Mix the Greek yogurt, garlic and lemon juice together. Ladle the soup into bowls, swirl in the garlic yogurt, then serve.

If you want to use a slow cooker, gently fry the onions, carrots and thyme leaves for 15 mins, then tip them into the slow cooker with 1 litre stock. If you're using a chicken carcass, add it now. Cover and cook for 2-3 hours on High until the veg is tender. If you used a carcass, remove it now, shredding any remaining chicken from the bones. Stir back into the soup, or add the leftover roast chicken and frozen peas. Cook for 30 mins more. Remove half the mixture and purée with a stick blender, then serve as above.

Light and biscuit-like savory scones made with a blend of whole wheat and white flour, shredded zucchini, sun dried tomato, Asiago cheese and fresh rosemary. Almost smells like pizza when it comes out of the oven!

Savory Zucchini Asiago Tomato Scones

buttermilk

white whole wheat flour (recommend: King Arthur)

all purpose flour (recommend: King Arthur)

tbsp baking powder

tsp kosher salt

butter

zucchini (squeezed of all moisture)

2.5 oz Asiago cheese (shredded)

rosemary (chopped)

cooking spray

egg white (beaten)

Preheat the oven to 375°F.

Combine the buttermilk and egg in a medium bowl, stirring with a whisk.

Spray baking sheet with cooking spray.

Combine the flours with the baking powder and salt, in a large bowl, stirring with a whisk.

Squeeze all the excess moisture from the zucchini with a paper towel, you should wind up with 1 cup after it's all squeezed.

In a bowl combine the zucchini, sun dried tomatoes, cheese and rosemary.

Cut in the chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal.

Gently fold in the cheese, zucchini, sun dried tomatoes and rosemary.

Add milk mixture, stirring just until moist, without overworking the dough.

Place dough onto a floured surface and knead lightly four times with floured hands.

Form dough into an 10-inch circle onto the baking sheet, about 3/4" thick, you may need to sprinkle a little more flour on top if it's too sticky.

Using a knife, cut dough into 12 wedges all the way through.

Brush egg white over dough.

Bake until golden, about 20 - 22 minutes, depending on your oven.

Serve warm.

Savor them with tea or coffee at brunch or pair with an earthy red wine as an appetizer.

Savory Scones with Gruyere, Prosciutto and Green Onion

all-purpose flour

sugar

baking powder

salt

eggs

gruyere

prosciutto

parmesan

green onion

half and half

sea salt

In a large bowl, whisk together the flour, sugar, baking powder and salt. Using a pastry cutter, cut the butter into the flour mixture, until you have course crumbs. This can also be done with two knives or a food processor.

Whisk the eggs lightly and combine with the buttermilk. Add to the flour mixture and stir until just moist.

In a small bowl, mix together the gruyere, prosciutto, parmesan and green onion. Add this to the batter, then mix lightly. The dough will be sticky.

On a lightly floured surface, turn the sticky dough out and knead lightly until all the cheese, prosciutto and green onion are incorporated into the dough. Roll the dough 3/4 inch thick. Cut out 3 inch squares, then cut diagonally to make triangles. You should have about 10 scones. Place the scones on a baking sheet lined with parchment or a silicone mat, and lightly brush with half and half. Sprinkle with sea salt.

Place the scones in the freezer for 30 minutes. Meanwhile, preheat the oven to 400 degrees F.

Once the scones are chilled, bake for 20 minutes, or until golden. Sprinkle with additional parmesan cheese and serve warm.

These light and fluffy cheese scones are easy to make and topped with a toasted cheese crust. They make a delicious savoury treat for afternoon tea. Prefer your scones sweet with jam and cream? Make our classic scones instead.

The ultimate cheese scones

self-raising flour, plus extra to dust

tsp baking powder

cayenne pepper

mustard powder

chilled salted butter, cubed

You’ll also need…

Heavy-duty non-stick baking sheet

Round 6cm plain or crinkle pastry cutter

Put the baking sheet in the oven and heat it to 220°C/200°C fan/gas 7.

Meanwhile, sift the flour, baking powder, salt, cayenne pepper and mustard powder into a food processor. Add the cubed butter and process briefly until the mixture resembles very fine breadcrumbs. If you don’t have a food processor, put the dry ingredients in a large mixing bowl, add the butter and rub it in with your fingertips until the mixture resembles very fine breadcrumbs.

Tip the mixture into a large mixing bowl (if it’s not already in one), then mix in the 100g finely grated cheese.

Add the milk and water mixture to the bowl and, using a dinner knife with a cutting motion, mix everything together quickly and evenly. Bring the mixture together quickly with your hands into a smooth ball, then put on a lightly floured work surface. Resist the temptation to knead it.

Gently press out the mixture using the heel of your hand to 2.5cm thick. Cut out 4 scones using your cutter. Gently press the offcuts together and cut out 2 more scones. Shape any remaining dough into a small disc (the cook’s perk!).

Brush the tops of the scones with milk and sprinkle with the remaining 50g grated cheese. Remove the hot baking sheet from the oven, put the scones on it, spaced well apart, then bake for 12-14 minutes until richly golden and cooked though.

Remove the scones from the oven and serve as soon as possible after baking, ideally spread with a little butter.

Savoury fluffy cakes packed with cheddar, Parmesan, chives, spring onion and cream cheese - delicious fresh from the oven

Triple cheese & onion muffins

sunflower oil

self-raising flour

tsp English mustard powder

mature cheddar

onions

chives

parmesan (or vegetarian alternative), grated

full-fat soft cheese

Heat oven to 200C/180C fan/gas 6 and oil a 12-hole muffin tin. Whisk the oil, egg and buttermilk. In a mixing bowl, mix the flour, 1 tsp salt and mustard powder, then stir in the cheddar, spring onions, chives and half the Parmesan.

Use a large spoon to gently fold the wet ingredients into the dry – don’t overmix, just lightly combine. With the final few folds, mix in the soft cheese cubes. Spoon the mixture between the holes in the tin (they will be quite full), scatter with the remaining Parmesan and bake for 25 mins.

An easy recipe with tips on how to make the fluffiest, high-rise light cheese scones for teatime

Fluffy Cheese Scones

250 g (9 ounces) Plain (all-purpose) flour (T55)

tsp Bicarbonate of soda

salt & pepper

g (2 ounces) Butter, unsalted ((at room temperature))

100 g (3.5 ounces) Cheese, finely grated ((Cheddar, French Comté, Mimolette)*)

Rosemary,

egg (@60 grams)

ml (3.5fl oz) Milk ((whole

tbsp milk

tsp sesame or poppy seeds ((optional))

Heat oven to 220°C/425°F/Gas 7/200°C fan. Line a baking tray with parchment paper or a silicone mat.

Mix together the flour, baking powder/soda, salt, pepper, and rosemary in a large bowl.  Either rub in the butter using your fingers but if you have a mixer, this is even better.  Mix just until the butter looks like breadcrumbs in the flour then add the cheese. Add the egg and milk and mix until fully combined. The result should be a sticky dough. If you find it&#x27;s too dry, add a little bit more milk.

Roll out on a floured surface to about 2 cm thick (nearly an inch) and using a scone/cookie  cutter (6cm/2.5&quot;), cut out medium-sized rounds. Alternatively, to save time or if you don&#x27;t have cutters, roll into a circle (use a plate as a guide) and cut into triangles with a sharp knife.

Place on the baking tray and brush with a mixture of egg yolk and a little milk to glaze (yolk is optional but recommended for a shiny glaze).

Bake for 10-15 minutes until golden brown.

To get the delicate texture of a Southern buttermilk biscuit in a rich, buttery English scone, use this one-bowl, no-roll technique. It saves time, and, more important, the result is tender, flaky pastry—what you might call a biscone.

Cheryl Day's Bacon Cheddar Scones

cake flour (not self-rising)

baking powder (preferably aluminum-free)

baking soda

fine sea salt

black pepper

(8 oz) cold unsalted butter

bacon

(2 cups) extra-sharp or sharp Cheddar cheese (grated)

buttermilk (preferably full-fat, plus more if needed)

Preheat

Position a rack in the middle of the oven and preheat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment.

Whisk

In a large mixing bowl, combine both flours, the baking powder, baking soda, salt, sugar, and pepper and whisk until completely blended.

Blend

Add the butter and, working quickly so that the butter doesn’t become warm, cut it in with a pastry blender. You should have various-sized pieces of butter ranging from coarse sandy patches to flat shaggy pieces to pea-sized chunks, with some larger bits as well. Add the bacon and cheese and toss to distribute evenly.

Fold

Gradually pour in the buttermilk and gently fold the ingredients together until you have a soft dough with no bits of flour on the bottom of the bowl. If the dough seems dry, you may need to add a little more buttermilk. You should still see bits of butter in the dough; these will give you light and flaky scones.The dough will be moist and slightly sticky.

Turn the dough out onto a lightly floured surface and roll or pat it into a 12-inch (30 cm) square about 1 1/2 inches (4 cm) thick. Cut into 12 squares and arrange about 2 inches (5 cm) apart on the prepared baking sheet, so the scones have room to puff up and rise. Brush the tops of the scones liberally with the egg wash.

Bake

Bake, rotating the baking sheet halfway through for even baking, until the scones are lightly golden brown, 30 to 35 minutes.

Serve

Cool the scones on a wire rack for about 10 minutes, then serve warm or at room temperature. The scones are best eaten the day they are made.

Our cheddar chive scones are savory, crumbly and delicious! Serve them as a side dish for any meal or enjoy one as an afternoon snack.

Cheddar Chive Scones

¼ cup (57 g) unsalted butter

heavy cream

(50 g) large egg

(240 g) all-purpose flour

(110 g) cheddar cheese (shredded off the block)

chives (freshly chopped)

Cut the butter into small cubes, and place back into the refrigerator or freezer until ready to use. Preheat the oven to 375°F, and line a baking sheet with parchment paper.

In a medium bowl, whisk together ¾ cup of heavy cream and the egg. Set aside.

In a separate, large bowl, whisk together the flour, baking powder, sugar, and salt. Add the butter to the dry ingredients and use a pastry cutter to cut the butter into the flour mixture. The dry ingredients will start to look like coarse cornmeal. Add the cheese and chives then use a fork to toss and combine.

Pour the wet ingredients into the dry ingredients. Stir the ingredients until everything is well mixed. The mixture will look slightly dry and shaggy but should hold together when pressed. If it doesn’t, add an additional teaspoon or two of heavy cream.

Turn the dough out onto a lightly-floured surface. Form the dough into a round disc, about ¾ - 1 inch thick. Use a pastry brush to apply the remaining 2 tablespoons of heavy cream to the top of the dough. 

Use a sharp knife or bench scraper to cut the dough into 8 equal, triangle-shaped pieces. Transfer the scones to the prepared baking sheet and place them about 2-inches apart. Bake for 16 to 18 minutes. The edges and tops should be lightly browned when finished. 

Serve warm, and store leftovers in an airtight container, in your fridge, for up to 4 days.

These are so simple and absolutely delicious. Light and fluffy these Cheese Scones are a perfect snack or treat.

Easy Cheese Scones

plain flour

unsalted butter (cold)

mls milk

tsps baking powder.

Preheat your oven to 200 C/400 F/Gas Mark 6.

Put 225 grams flour, 2 tsps baking powder and salt into a large mixing bowl or food processor.

Rub 50 grams cold butter into the flour with your fingertips or whizz with the flour in the food processor for 20 seconds or so until you are looking at fine breadcrumbs in your bowl.

If using a food processor then tip the fine rubble into a large mixing bowl.

Tip the 120 grams of mature cheddar cheese into the bowl and then pour in the 150 mls milk.

Using a wide bladed blunt knife or similar stir the milk into the mixture until you get a shaggy dough.

Now is the time to get your hands in and squish the dough into a smoother mass of dough still in the bowl. Empty it out onto a very lightly floured surface.

Using your hands (or a rolling pin) very gently roll/shape out the dough to 3.5 cm thick. It will be a relatively small shape. Using a 6 cm cutter or similar cut out the scones.

Reshape the left overs and gently repeat until you run out. If the last is not enough to fashion a whole scone then just use your hands to make a scone shape. That one is yours......cooks perks.

Brush with milk or eggwash  and bake for about 15 minutes.

Cool on a wire rack a little before slicing open warm and slathering with butter.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1569511292/v5hssbneillvtwcebtvc.mp4

This easy Cheese Scone recipe is perfect for an afternoon snack or treat. Light and fluffy scones delicious spread with butter or chutney, great for picnics and the lunchbox too.

These savory scones are easy to make, versatile and delicious. Perfect for so many occasions.

Cheese scones

all purpose flour (plain flour)

tsp salt

mustard powder (ideally English, but not essential)

butter (cold)

oz strong cheddar (strong/mature

chives (finely chopped volume)

milk

tbsp milk (to glaze)

Preheat the oven to 425F/220C.

Place the flour, baking powder, salt and mustard powder in a bowl and mix them together well.

Cut the butter into small cubes and add to the bowl, then rub the butter in to the flour mixture to form coarse crumbs. Alternatively, you can coarsely grate the butter into the flour and mix through.

Hold back around 2-3 tbsp of cheese, then add the rest of the cheese and the chives to the flour-butter mixture and toss them together to mix.

Add the milk and mix until it just comes together - be careful not to overwork it. I often start with a spatula or knife then use my hands briefly to bring it together. It may be slightly crumbly, but as long as it sticks when you press it together it is probably fine. If still a lot of flour at the bottom, you may need to add a little more milk, though just a little at a time.

Turn the mixture out onto a lightly floured surface then bring it together into a gently flattened slab, around 1 inch/2.5cm thick. Don&#39;t worry if it&#39;s not smooth. Use a round cutter (suggest fluted, I used 7cm/2.7in diameter, but a little smaller also works) and cut rounds close together, to minimise offcuts. Take care not to turn the cutter as you cut the scones out.

Transfer the cut scones onto a lined baking sheet/tray with a little space between them. Once you have cut as many as you can, gently press together the offcuts and cut out additional scones, repeating if needed to use all of the dough. Brush the tops with the additional milk then sprinkle over the reserved cheese on the tops.

Bake in the preheated oven for around 15 minutes until golden brown on top.

Hi Caroline

I am sitting at my computer in beautiful but hot South Australia.

Just discovered your website and receipes, I do like the option of changing the number of people in the receipe and it adjusts the recipe, very cool

Well done

Just made these for the first time. I have been searching for the right scone recipe and this is it. Only change is I shaped the dough into a pie and cut six equal triangles out before baking.

I love savoury scones!  These were absolutely delicious served with soup for dinner.

Delicious! Love them slathered in butter.

Yummm! I crave these regularly and now I can make them with your super simple recipe. Yay! Thanks for sharing another winner!

Wow these were so good! Can't make them too often because I want to eat the all!

These cheese scones look scrumptious!  I definitely can't eat just one. Yum!

These cheese scones made an excellent side to our dinner tonight. I loved the flavor of the strong cheddar!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1667268755/mn0yvqyysowdv11hscbr.mp4

These savory cheese scones are easy to make, packed with cheese flavor yet surprisingly light. They make a delicious snack, side or base for a sandwich. Plus they're perfect to add to an afternoon tea spread.

Top 10 cheese scones recipes from across the web

The most viewed cheese scones recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chicken soup

Savory Zucchini Asiago Tomato Scone...

Savory Scones with Gruyere, Prosciu...

The ultimate cheese scones

Triple cheese & onion muffins

Fluffy Cheese Scones

Cheryl Day's Bacon Cheddar Scones

Cheddar Chive Scones

Easy Cheese Scones

Cheese scones

Top 10 cheese scones recipes from across the web

The most viewed cheese scones recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken soup

Savory Zucchini Asiago Tomato Scone...

Savory Scones with Gruyere, Prosciu...

The ultimate cheese scones

Triple cheese & onion muffins

Fluffy Cheese Scones

Cheryl Day's Bacon Cheddar Scones

Cheddar Chive Scones

Easy Cheese Scones

Cheese scones

The most viewed cheese scones recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine