• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Traditional Home Baking
  • Home
  • About
  • Reviews
  • Recipes
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Cake
  • Sheet Cakes and Tray Bakes
  • Loaf Cakes
  • Desserts
  • Books & Reviews
  • About
×

Home » Recipes » Scones

Cheese and Herb Scones

October 14, 2021 by Lynn Leave a Comment

Sharing is caring!

35 shares
  • Share29
  • Tweet
Jump to Recipe Card

Easy to make Cheese and Herb Scones Recipe with a Herb and Cheese Crumble Topping. A sharing scone that is delicious spread with herb butter or served with soup or a light salad.

This recipe for Simple Sweet Scones has step by step instructions on how to make light and soft well risen scones. Making these cheese scones is even easier. There is no cutting involved and they are baked in one round with strong Cheddar Flavour Cheese and Herb Crumble Topping.

Serve them with a Bulger What Salad with Cucumber and Carrot or a light and refreshing Bulger Wheat Salad with Tomatoes and Feta Cheese

Round of Cheese scones with a slice cut out

How to Make Easy Cheese Scones

List of Ingredients.

A full list of ingredients and quantities can be found on the recipe card below, which you can print off and keep.

For the Herb Crumble Topping

  • Plain flour - There's no need for any raising agent when making the crumble topping, so plain flour is ideal. However, the scone dough uses Self Raising Flour
  • Porridge Oats - Avoid Jumbo oats as these are still in their whole form. Porridge Oats are crushed.
  • Butter - This is best for flavour
  • Mature cheddar cheese - Any mature cheese is fine.
  • Fresh thyme - Any fresh herbs is fine. Just use the leaves avoiding any woody stems.
  • Salt - Table salt or crushed sea salt is fine.

For the Cheese Scones Dough

  • Self-raising flour - This includes a raising agent which plain flour doesn't have.
  • Salt - Table Salt or crushed sea salt is fine
  • Butter - This is best for flavour
  • Milk - Whole milk is better because of the fat content. You can also use Buttermilk
  • Egg - This is for the glaze so a small egg will be fine.
  • Mature cheddar - As above, any mature cheese is fine.

Method

1. Pre heat the oven to 180°C. ( Fan Assisted) Dust a large baking sheet/baking tray with flour.

Cheese and Herb Crumble Topping in a white bowl

Make The Crumble Topping

I know this is only a small amount, but using your fingertips, rub the butter and flour together until it resembles breadcrumbs. Add the salt, oats and grated cheddar cheese then stir it all together to create a rough crumble like consistency. Leave to one side until you are ready to add to the top of your scone dough prior to baking.

Make the Chedder Scones Dough

Scone dough in a mixing bowl

Sift the flour into a bowl. Using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs. Add the salt and grated cheese. Give everything a good mix.

Make a well in the centre, then add two-thirds of the milk/buttermilk. Using a cutlery knife or fork, quickly bring the dough together. If there are any dry patches or an excess of crumbs at the bottom of the bowl, add more of the milk until you have a soft dough that is not too wet and sticky as this can affect the outcome of your scones.

Using your hands, and without overhandling bring all the dough together and tip onto a lightly floured surface. You should have a soft smooth dough.

Scone dough on a counter top

Rolling, Shaping, Glazing and Topping a Round of Scones.

Shape the dough into a round and roll it out no thinner than 1 inch/2.5 – 3cm. Place the dough onto your prepared baking tray. Without marking the dough too deeply, indent sections using a floured wooden spoon handle or knife, creating a sharing scone.

Cheese Scone dough with a herb topping

To help the crumble stick to the surface, glaze the top of the scone with the beaten egg. Top with the crumble, gently patting it into the scone. If needed, use your wooden spoon again to mark sections in the dough. This will make it so much easier for cutting and serving.

Cheese and Herb Scones with butter on the side.

Baking Cheese and Herb Scones

Bake the round of Cheese Scones on the middle shelf of the oven for 25 - 30 mins or until baked with a nice golden colour on the top and underneath. Ideally, check the scone after 20 mins. Return to the oven for a further few minutes baking if needed.

Overhead shot of Buttered cheese scone

Cooling and Serving

Allow the scones to cool a little, before carefully removing them from the baking tray and placing them on a wire rack to cool for about 15 minutes before serving, ideally warm from the oven. Serve on their own with salted or herb flavoured butter.

Notes for Making These Cheese and Herb Scones

Individual portions of Cheese Scones
  • You can also cut the round of scones into sperate portions, the baking time will still be the same.
  • This Cheddar Cheese Scone recipe is ideal for sharing and is best eaten on the day it is made but will keep for a day if well wrapped or in an airtight container. It is ideal for freezing. Bring back to room temperature before heating in the oven (150c) again for about 10 mins or until warmed through.
  • Double up the recipe to make 2 rounds of scones. Or one large tear and share scone allowing an extra 10 – 15 mins baking time.
  • When using fresh herbs, only use the leaves and not the woody stems. 
Cheese and Herb Scones with butter on the side.

Cheese and Herb Scones

Lynn Hill
Easy to make Cheese and Herb Scones Recipe with a Herb and Cheese Crumble Topping. A sharing scone that is delicious spread with herb butter or served with soup or a light salad.
5 from 1 vote
Print Recipe Pin Recipe Save Recipe Saved Recipe!
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Snack
Cuisine British
Servings 6
Calories 320 kcal

Equipment

  • Baking Tray
  • Mixing bowl
  • Wooden Spoon

INGREDIENTS

For the crumble topping:

  • 15 g plain flour
  • 15 g porridge oats
  • 15 g butter cut into small cubes
  • 25 g mature cheddar cheese grated
  • 1 tablespoon Fresh thyme finely chopped. or your favourite fresh herbs
  • Pinch of salt (optional) strong cheese will probably have plenty of salt in it

For the scones:

  • 225 g self-raising flour plus extra to dust
  • ¼ teaspoon salt
  • 60 g butter cut into small cubes
  • 150 ml whole milk or Buttermilk
  • 1 egg beaten to glaze the top of the scones before adding the crumble topping.
  • 50 g grated mature cheddar or strongly flavoured cheese of your choice
Prevent your screen from going dark

Instructions
 

  • Pre heat the oven to 180°C. ( Fan Assisted) Dust a large baking sheet/tray with flour.

Make the Crumble Topping:

  • I know this in only a small amount, but using your fingertips, rub the butter and flour together until it resembles breadcrumbs.
  • Add the salt, oats and grated cheddar cheese then stir it all together to create a rough crumble like consistency. Leave to one side until you are ready to add to the top of your scone dough prior to baking.

Make the Cheese Scone dough:

  • Sift the flour into a bowl, using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs. Add the salt and grated cheese. Give everything a good mix.
  • Make a well in the centre, then add two-thirds of the milk/buttermilk. Using a cutlery knife or fork, quickly bring the dough together. If there are any dry patches or an excess of crumbs at the bottom of the bowl, add more of the milk until you have a soft dough that is not too wet and sticky.
  • Using your hands, and without over handling it, bring all the dough together and tip onto a lightly floured serface. You should have a soft smooth dough.

Rolling, Shaping, Glazing and Topping

  • Shape the dough into a round and roll it out no thinner than 1 inch/2.5 – 3cm. Place the dough onto your prepared baking tray. Without marking the dough too deeply, indent sections using a floured wooden spoon handle or knife, creating a sharing scone.
  • To help the crumble stick to the surface, glaze the top of the scone with the beaten egg. Top with the crumble, gently patting it into the scone. If needed, use your wooden spoon again to mark sections in the dough. This will make it so much easier for cutting and serving.

Baking:

  • Bake in the middle of the oven for 25 - 30 mins or until baked with a nice golden colour on the top and underneath. Ideally check the scone after 20 - 25 mins. Return to the oven for further few minutes baking if needed.

Cooling and Serving:

  • Allow the scone to cool a little, before carefully removing it from the baking tray and placing it on a wire rack to cool for about 15 minutes before serving, ideally warm from the oven.
  • Serve with salted or herb flavoured butter. Or with soup or a nice green Vegetable Salad

Notes

  • You can also cut the round of scones into separate portions before baking, the baking time will still be the same.
  • This sharing scone recipe is best eaten on the day it is made but will keep for a day if well wrapped or in an airtight container.
  • It is ideal for freezing. Bring back to room temperature before heating in the oven (150c) again for about 10 mins or until warmed through.
  • Double up the recipe to make 2 rounds of scones or one large sharing scone.
  • If making a large scone round, allow an extra 10 – 15 mins baking time.
  • When using fresh herbs, only use the leaves and not the woody stems.

Nutrition

Calories: 320kcalCarbohydrates: 32gProtein: 10gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 70mgSodium: 288mgPotassium: 111mgFiber: 1gSugar: 2gVitamin A: 575IUVitamin C: 1mgCalcium: 134mgIron: 1mg
Keyword Herb Crumble Topping
Did you Make this Recipe? Tag it Today!Let me know how you got on. Tag me on Facebook at @TraditionalHomeBakingTHB and include hashtag #TraditionalHomeBaking
« Buttermilk and Honey Scones
Treacle and Ginger Scones »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About

Here you will find easy to make, often step by step recipes that everyone can make at home.

Find recipes for the perfect Afternoon Tea, weekend bake, bake sales and more, including tried and tested easy recipes for the home cooks. Read More

Categories

Easter Baking Ideas

Branflake chocolate easter nests

Chocolate Easter Nests

Chocolate Bundt cake topped with ganache and chocolate eggs

Easter Bundt Cake

Chocolate Cake with Lindt Hazelnut chocolate spread filling. Decorated with mini sugar coated eggs.

Chocolate Cake filled with Hazelnut chocolate spread.

Simnel Cake with Hollow Chocolate Eggs.

Simnel Cake topped with Marzipan and Hollow Chocolate Eggs

More Easter Baking

Scone Recipes

Buttered Chocolate Chop Scone on a white platescone

Chocolate Chip Scones with Buttermilk

Buttered treacle and Ginger scone on a plate

Treacle and Ginger Scones

Cheese and Herb Scones with butter on the side.

Cheese and Herb Scones

Plate of scones with slices of banana

Buttermilk and Honey Scones

More scone recipes

Footer

? back to top

About

  • Privacy Policy
  • Terms & Conditions
  • Accessibility Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact
  • About

As Featured on foodgawker. Daily Mail. BuzzFeed. The Guardian. Washington Post.

Copyright © Traditional Home Baking 2021 • All Rights Reserved

35 shares
  • 29Facebook
  • Twitter
  • Pinterest