I love scones and these quick and easy savoury cheese scones are so good in so many ways. They take what is normally a sweet tea time treat and turn it into a useful lunch/brunch and party nibble too.
Quick and easy savoury cheese scones
I love baking, the measuring, sifting, mixing and all the hands-on stuff before the waiting impatiently as things come to life in the Aga.
The anticipation, the mouth watering joy as you open the oven and the smell of baking fills the kitchen and you just can’t wait to tuck in but have to hold yourself back till things cool and are ready to eat……
I also love the simplicity of knowing that by putting together a few simple ingredients and adding heat you make something rather lovely. I’m hopeless at maths but this is my sort of adding up.
Ingredients for cheese scones
- Butter
- cheese
- Plain flour
- an egg
- Baking powder
- Paprika
- pinch of salt
- milk
- Fresh thyme (optional but lovely)
Not too many ingredients to worry about and the sort of things that tend to be lurking in the cupboard or fridge anyway.
That’s what I love about scones, they are something that you can whip up in no time without having to scuttle off to the shops to buy loads of ingredients.
I sometimes like to add in a little of my homemade Highlander Mustard to my savoury scone dough. It adds that extra wee kick of heat and flavour.
Well worth giving this one a try!
How to make cheese scones
Rub the butter, flour, baking powder, salt and paprika together to form a breadcrumb like mixture.
Mix egg and milk (reserve a little milk to glaze the scones) add this to dry ingredients
Add the grated cheese and thyme if using. Mustard too if you are using that.
Stir well then bring together into a dough and roll out to about 1.5cm thick
I like to sprinkle on a little grated parmesan cheese on top of the milk glaze, or just add more chedder if you like
Bake for 10 minutes till golden on top
How long will scones keep
Scones of any type are always best on the day they are made. They will keep till next day though in an airtight box.
They are so easy and quick to make though. It’s a shame not to just whip up a batch of cheesy scones whenever you need them.
Can you freeze cheese scones?
Oh most definitely. These are great to pop in the freezer so you have them handy any time. Just wrap the baked scones well in cling film then pop into a freezer proof bag and label clearly.
Defrost and warm them up in the oven before serving.
How to serve savoury cheese scones
I love having one of these savoury scones with a bowl of soup instead of the usual bread. Warm from the oven and spread with butter they liven up any bowl of soup.
Another great serving idea is spreading the scones with cream cheese and some somked salmon and a few chives.
You can even serve cheese scones with cream and jam as you would ‘normal’ scones for a sweet/savoury combo.
Make these in a mini size for a party too.
These cheese scones are from my book Simply Scottish Cakes & Bakes where I share all manner of traditional Scottish baking recipes and some new ideas too.
Looking for more super scone recipes? Then check these out before you go;
Traditional Scottish treacle scones
Super easy 3 ingredient prosecco scones
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Quick and easy savoury cheese scones
Ingredients
- 200 g plain flour
- 1 tsp baking powder
- pinch of salt
- 1/4 tsp paprika
- 45 g butter chilled and diced
- 100 ml milk
- 1 free range egg
- 30 g grated strong cheddar cheese
- 1/2 tsp Highlander mustard (optional)
Instructions
- Preheat oven to 200C/400F/Gas 6 and line a baking tray with parchment
- Rub the flour, baking powder, salt, paprika and butter together to get breadcrumb texture
- Mix egg and milk and add this in centre of the crumb mixture and stir in
- Add the grated cheese and theme (and mustard if using) and bring together to form a soft dough
- Flour your work surface and roll out dough till 1-1.5cm thick and using a cookie or upturned glass cut out rounds
- Place on baking tray and sprinkle with remaining cheese
- Bake for approximately 10 minutes till golden
- Cool on a wire rack then split horizontally
Video
Hi Karen, can you please amend the recipe, It leaves out the amount of butter.
Thanks for spotting that just done it
K