savory scones

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

butter

eggs

buttermilk

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

Cheese scones

all purpose flour (plain flour)

tbsp baking powder

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.

These Oatmeal Cottage Cheese Scones are my kind of comfort food, hearty, golden, and packed with flavor, yet surprisingly light. Made with less butter and cheese, they still feel rich and comforting, thanks to the cottage cheese that adds moisture and a gentle boost of protein.

Oatmeal Cottage Cheese Scones - High-Protein, Light and Savory

(95 grams) all-purpose flour

(60 grams) white whole wheat flour

(100 grams) fine oats

½ tsp (10 grams) baking powder

tsp (3 grams) salt

garlic powder

oregano

tbsp (42 grams) cold unsalted butter (, cubed)

(50 grams) Mozzarella or cheddar cheese

Parmesan cheese

oz (200 grams) Cottage cheese

olive oil (, for brushing)

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a medium bowl, whisk together flour, oats, whole wheat flour, salt, baking powder, dried oregano and garlic powder.

Add the butter cubes.

Using a pastry cutter or fork, cut the butter until the pieces are no bigger than peas.

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Top 3 savory scones recipes from across the web

The most viewed savory scones recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Savory Scones with Gruyere, Prosciu...

Cheese scones

Oatmeal Cottage Cheese Scones - Hig...

The most viewed savory scones recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine