Savoury cheese and herb scones

Quick and easy to make, these deliciously cheesy herb scones are perfect with lashings of butter. Serve with hot soup for a delightful light lunch or supper.

DH and Kipper had gone out for the morning, leaving me to catch up on a million jobs around the house. Knowing they’d be back for lunch, I also took the opportunity to clear out all the odds and ends of vegetables lurking in the fridge and made a big pot of soup.

Neither DH nor Kipper are big soup fans though, so to make lunch a bit more exciting for them, I thought I’d whip up a batch of something yummy, served warm from the oven, to accompany the soup. Something delicious with butter, and perfect for dunking. Something altogether better than yet another slice of toast or a handful of croutons.

Warm cheese and herb scones are perfect spread with butter and served with hot soup. Yum!

Fresh from the oven!

I settled on cheese and herb scones. Who doesn’t love a scone?! I must admit that I usually make sweet scones, studded with raisins and served with jam and cream, but savoury scones are pretty wonderful too. And, joyfully, just as easy to make! Seasoned with black pepper and a few tasty dried herbs, plus a generous dose of cheese, these scones made a delightful accompaniment to the soup. Just the thing to warm us all up on a cold January day.

As an added bonus, they also used up some ends of cheese from the fridge, too.

Hearty soup

In case you’re wondering about the soup, it contained unspecified amounts of onion, carrot, celery, fennel, cauliflower and cabbage, as well as a tin of tomatoes and a glug of stock. I didn’t even bother to blend it. Yum.

Delicious cheese and herb scones and an organised fridge – get in!

This made 8 cheesy herb scones.

Warm cheese and herb scones, delicious with lashings of butter and hot soup!

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Cheese and herb scones

Course Side Dish, Snack
Cuisine British
Keyword cheese, herbs
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 scones
Calories 184kcal
Author Helen

Ingredients

  • 225 g self-raising flour (1 ⅔ cups)
  • 1 tsp baking powder
  • 2 tsp dried thyme
  • ½ tsp ground black pepper
  • 50 g butter (scant ¼ cup)
  • 50 g grated cheese + a further 20g for the tops (approx. ½ cup total - keep a little back for the tops)
  • 150 ml milk + a little extra to brush the tops (⅔ cup)

Instructions

  • Preheat the oven to 200°C (400°F).
  • Put the flour, baking powder, thyme, pepper and butter in the bowl of the food processor and process briefly until the butter is incorporated and the mixture resembles fine crumbs.
  • Add the 50g grated cheese and pulse a few times to mix.
  • Add the milk and pulse again a few times, just until the mixture comes together.
  • Tip out the dough onto a floured surface and gently bring it together into a rough circle. Pat the dough down with your hands until it is about 1½-2cm (¾-1 inch) thick.
  • Use a sharp knife to cut the circle into 8 wedges. Transfer carefully to a baking sheet. Brush with the extra milk and divide the 20g grated cheese between the tops.
  • Bake at 200°C (400°F) for 12-15 minutes until risen and golden. Remove from the oven and serve warm with plenty of butter.

Notes

184 calories, 8g fat, 5g protein, 23g carbs

Quick and easy to make these deliciously cheesy herb scones are perfect with lashings of butter. Serve with hot soup for a delightful light lunch or supper.

If you’re after soup inspiration to serve with your scones, how about my carrot & tomato soup with ginger & orange, some celery and pea soup, or this delicious butternut squash and lentil soup

Or if you just can’t get enough scones, try these naturally sweet easy banana scones, or this butternut squash and mushroom cobbler, with its delicious savoury scone topping.

I’m sharing this recipe with the following blog challenges and link-ups:
Tea Time Treats, organised by Lavender & Lovage and The Hedgecombers, who also hosts this month.
Credit Crunch Munch, hosted by Fab Food 4 All and co-organised by Fuss Free Flavours, and the No Waste Food Challenge, hosted by Elizabeth’s Kitchen Diary, since these scones used up my odds and ends of cheese.
Cook Blog Share, hosted by Hijacked by Twins.

   

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27 Comments:

  1. Pingback:Rose Lemonade Scones by How to cook good food

  2. I do like a cheesy scone, so good hot from the oven and dripping with butter! Thanks for sharing with #CreditCrunchmunch

  3. Pingback:January's Credit Crunch Munch Roundup - 27 Fab Frugal Recipes - Fab Food 4 All

  4. I do love a savoury scone with some soup and your scones look lush! Thanks for entering #CreditCrunchMunch:-)

  5. I am absolutely loving the sound of these! Thank you for sharing with the No Waste Food Challenge 🙂

  6. Oh I love cheese scones and these look so delicious! Thank you for sharing with #CookBlogShare x

  7. These savory scones are delicious, these are treat..

  8. These are divine. My husband would LOVE them. I would, too, but I thought that part might be obvious 😉

  9. Love cheese scones so much especially when they’re freshly baked, we sometimes go to our favourite Hungarian bakery in Bournemouth early so that we get the fresh batch in the morning! Oh they are delicious! Your recipe is one I’m saving right now for when I do some baking on Sunday!

  10. April @ Girl Gone Gourmet

    I love this idea! Those scones look delicious and I bet they’re perfect with the soup 🙂

  11. Love these savory scones!! Definitely mind kind of treat. 🙂

  12. I love fridge cleaning recipes – especially when you end up with things that look as good as this does! I’d love one of these scones with a bowl of soup right about now

  13. Scones are a great idea to pair with soup. I love that clean fridge feeling 🙂

  14. Oh how I miss cheese :'( However Jonny still indulges frequently, and he’s recently taken up baking bread so I shall pass this recipe on to him and go and sulk in the corner 😀
    Janie x

    • I don’t know why you’re avoiding cheese, but if it’s allergy/intolerance, have you tried goat’s cheese? I avoid cow’s milk and related products as they don’t agree with me, but I’ve found that goats’ and sheep’s milk products are OK. These scones were actually made with goats’ butter and hard goats’ cheese. I just used a bit of cheddar on the tops of the ones for Kipper and DH 🙂

  15. I think the last time I made scones was back at school – must change that! These look delicious!

    • Thanks Jemma! The joys of Home Ec! I didn’t make them for years after school cookery lessons, but I’m glad I’ve started again. They’re so easy, versatile and delicious. Can’t ask for more than that!

  16. Yummy! The cheese and herb scones look delicious. I usually have sweet scones, but I’ve saved the recipe so I can try to make savoury ones next time! 🙂
    http://lilinhaangel.com/

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