Savoury Herb & Cheese Scones
Recipe type: Breakfast
Total time: 
Serves: 10
A tender, fluffy scone packed with cheese, herb, and garlic flavour.
  • 1½ cups all purpose flour
  • ½ cup whole wheat flour
  • 1 Tbsp granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¼ cup COLD butter or margarine, cubed
  • 1 large or 2 small cloves of garlic, finely minced or grated
  • 2 green onions, minced
  • 2 tsp Italian seasoning (or use 1 tsp basil + 1 tsp oregano)
  • ½ tsp freshly ground pepper
  • ¼ tsp crushed red pepper flakes (aka chili flakes)
  • ½ cup sharp Cheddar cheese, grated
  • 1 cup buttermilk or low fat sour cream
  • 1 beaten egg yolk
  1. Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper or grease it lightly and set aside.
  2. In large mixing bowl, toss together flour, sugar, baking powder, baking soda, and salt. Cut in butter with a pastry blender or two knives until the mixture resembles coarse crumbs, with a few larger pieces remaining.
  3. Add minced garlic, green onion, Italian seasoning, pepper, pepper flakes, and cheese and mix to coat (see note about adding meat - this is also when you would add that).
  4. Whisk together buttermilk and egg yolk, make a well in the center of the dry ingredients, and add liquid mixture all at once. Stir with a fork until it comes together into a ragged dough.
  5. Coat hands with flour and gather dough into a ball, kneading about 10 times in the bowl to bring it all together and make it fairly smooth.
  6. Transfer dough to prepared baking sheet and pat into a 9" circle. Cut the dough into 10-12 wedges but do NOT separate the wedges - this just gives you cut lines for later and lets the center bake evenly with the edges.
  7. Bake at 425 degrees for 20-25 minutes, until a toothpick comes out clean from the center and the top is golden.
  8. Best served warm.
These are also excellent with the addition of ⅓ cup chopped ham or bacon bits! For extra effect, save some cheese and/or bacon bits to sprinkle on the top, pressing down lightly, before baking.
Recipe by Hidden Ponies at