My go-to, incredibly basic recipe for savory scones is this one. They taste great when eaten alongside a steaming hot soup when still warm and smeared with a little butter. These scones will be hefty and tough, so it’s crucial not to handle them too roughly.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 8 scones |
Ingredients
- 2 cups self-rising flour
- 2 tablespoons butter
- 1 pinch salt
- ½ cup shredded Cheddar cheese
- 1 clove garlic, minced
- 1 cup milk
Instructions
- Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
- In a large bowl, sift together flour and salt. Rub in butter lightly with finger tips until mixture resembles coarse breadcrumbs. Stir in cheese and garlic. Make a well in the center of the mixture and pour in the milk, reserving 1 teaspoon for a glazing the scones. Gently mix, just until combined.
- Turn out onto a lightly floured board and knead briefly and lightly. Be careful not to overwork the dough. Press out dough to form a 1 inch thick round. Cut into 8 wedges. Place on prepared tray and brush with reserved milk.
- Bake in preheated oven for 10 to 20 minutes, or until light brown. Serve hot or let cool on a wire rack.
Nutrition Facts
| Calories | 180 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 4 g |
| Sodium | 474 mg |
| Sugars | 2 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
The taste was good. The pinch of salt wasn’t enough. After baking, they were really dense and rather tough. I barely touched the dough. I’ll try the recipe again but I wasn’t really impressed with the first go around.
Base recipe doesn’t have workable ratios of ingredients. However, working with those ingredients and just tweaking amounts made for a great final product.
There were delicious and easy. My Husband loved them. I will make these again.
Such a good recipe without the savoury ingredients.
Horrible . In the garbage! I used cake and pastry flour and didn’t add baking powder or baking soda….need I say more !
Super easy and tasty!
I’m glad I read the other reviews. More butter is definitely required, I used 6 Tbsp. To ensure your scones are flaky, do NOT use your hands to blend in the butter, the warmth of your hands will melt it. Use a pastry blender or two knives and ensure your butter is VERY cold. The little pieces of butter create air pockets when they melt, creating flakiness. A personal preference, I left out the garlic and added 1/4 cup of minced chives. Used 1 cup of grated extra old cheddar and sprinkled a bit on top before baking.
I love this recipe! I highly recommend to follow the suggestions of Christine (add 6-8tbsp of butter and 2/3 of milk and bake at maximum 180 Celsius [a little below 400F]). I did not put my dough in the fridge for the full 30 minutes that she suggests as I did not have time. They came out delicious! After baking, I sprinkled some coarse salt and it seems like next time it will be great to add them on top before putting them in the oven in lieu of the pinch of salt. It is crucial to avoid handling the dough too much.
I didn’t need as much as the original recipe called for so I cut it in 1/2 and used 3/4 cup of all purpose Gluten free flour with 1/4 regular flour. I am lowering my gluten intake thus the reason for the combination. I also added 1/4 c of a protein powder and used coconut oil instead of butter. The taste was delicious even though it was a little dense.
I made the cheese and garlic biscuits,yummy. My husband and daughter loves them. This recipe is as close as you are going to get for RL cheese biscuits. I did add more cheese.
A great recipe – so yummy and easy to make! I used 1 cup of cheese and substituted garlic powder but otherwise followed the recipe and they turned out perfectly! Will be making these again and again.
I didn’t have fresh garlic so I used 1/8 tsp of dried garlic powder and it turned out very tasty 🙂
Very yummy, I added fresh rosemary and Parsley instead of garlic and a pinch of dried mustard. Milk was a bit too much and temp could have been 400 degrees C. We ate them along side a beef stew. A good starter recipe though.
I’m with the other commenters, 2 tbsp of butter is not enough, and I wonder if it may have even been a typo. I used 6, also 1 cup of cheese that was half aged cheddar and half monterey jack which gave it some nice bite. Took another’s advice and added about a teaspoon of rosemary, and then thought ‘what the hey?’ and added some real bacon bits. Because, of course, everything’s better with bacon. Wonderfully savoury, add a bit of margarine when they’re hot and you’ve got yourself a crowd pleaser here friend.
I LOVE THIS. mmm
This turned out good! I used 1 heaping cup of cheddar and minced 2 jalepenios in place of the garlic. I also upped the butter to 6 T. Wonderful!
Lovely recipe, I did had extra butter and cheese and one teaspoon of baking powder. Everyone loved them, making a second batch already, need make a double the amount this time. XX
I made a few modifications to this. instead of self rising flour, i used regular flour and two tsp of baking soda, 4 tsp of butter and I added in bacon – about four strips cooked and then crumbled, along with the cheese — because I used bacon, I nixed the salt. Went over pretty well, great addition to a cup of tomato soup.
thank you first time ever that my scones havent failed lol i did use 6Tbs marg instead of butter but soooooooooooooooo good!!!
I love these !!! Used 5T of basil butter I had leftover and 1 C Sharp Cheddar. GREAT basic recipe..thank you !!
These were great. I did not have self rising flour so I used whole wheat and about 2 tsp of baking powder. They rose perfectly and were delicious. Thanks for the recipe.