104 Ratings
  • 5 star values: 56
  • 4 star values: 30
  • 3 star values: 13
  • 2 star values: 1
  • 1 star values: 4

This is my favorite, very simple, recipe for savory scones. They are wonderful served hot, spread with a little butter, and eaten alongside a steamy hot soup. It's important not to over handle these scones, as they will be heavy and tough.

ANGG
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.

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  • 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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

180 calories; 6.1 g total fat; 17 mg cholesterol; 474 mg sodium. 24.8 g carbohydrates; 5.9 g protein; Full Nutrition


Reviews (84)

Read All Reviews

Most helpful positive review

Rating: 5 stars
07/30/2007
These were really really good. I used 1/2 whole wheat and half white flour adding 1.5 tbsp baking powder per cup to make it self-rising. I subbed a romano and asiago blend for the cheese and added some chopped fresh herbs along with the garlic. (I chopped the garlic some fresh rosemary basil parsley and flaked red chilis and cooked them in some olive oil for about a minute in the mike to take some of the bite out of the garlic. This allowed me to use a lot more but keep the mellow yummy garlic flavour instead of the harsh raw garlic flavour.) Oh -and I didn't knead or roll these -too sticky. I wet my hands and rolled them gently into balls flattening them on the greased cookie sheet. My guests couldn't stop eating these -best hot and I served with chunky tomato potato soup from this site. Read More
(23)

Most helpful critical review

Rating: 1 stars
04/11/2003
Very heavy Read More
(12)
104 Ratings
  • 5 star values: 56
  • 4 star values: 30
  • 3 star values: 13
  • 2 star values: 1
  • 1 star values: 4
Rating: 3 stars
01/25/2008
I have worked as a chef for a few years and I am always keen to try new recipes. I was looking for a new cheese scone recipe. I came across this one and tried it. On the first attempt I was not very impressed. I tried again but changed a few things. I put 6tps (90g butter) like other people recommed. Also the amonut of milk stated was way to much you only need. 2/3 of a cup (175mls). Also I see alot of other people have had problems with the dough being very sticky. It is ment to be quite stick but one you have made the dough. Before flatening and cooking. Put in a bowl and cover with cling film. Put in fridge for 20-30min. This will alow dough to rest and will give flour time to absorb milk. You will end with a scones that are not sogy and the dough will be easier to handle. One final thing The temperature of oven that is stated in recipe if far to high. You should cook at 180c max. If you cook at a lower temperature then it will cook better and the scones will be light with that crubley texture that so many of you are looking for. Rather than sogy and heavy.If you cook at a very high temperature the out side will cook befor the inside and will result in the inside not cooking proberly. after making these ajustments my second batch of scone came out fantastic. They were the best I have tasted. I hope this helps Read More
(242)
Rating: 4 stars
12/28/2006
This is a pretty good recipe but it needed some tweaking. 2 tbps butter is WAY too little for scones--most recipes call for 6-8 tbps. I used 6. I also increased the cheese to 1 cup and I used 1/3 each cotswold (sharp english cheddar) aged parmesan and fotina. I tossed in 2 tbps chopped fresh rosemary and increased the garlic to 3 cloves. With these additions the recipe turned out perfectly...otherwise I think it would have been too bland. Read More
(93)
Rating: 4 stars
03/02/2007
Good! I used about 1/4 tsp of garlic pwdr instead of the clove. Also didn't have self rising flour so I used reg. flour 2 tsps. bkg pwdr and about a 1/4 tsp. more of salt. This is a very nice basic recipe might try 1/2 tsp. of Italian herbs in it next time. Or maybe a pinch of cayenne pepper for some kick. Could also be made with a variety of different cheeses... Read More
(66)
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Rating: 5 stars
07/30/2007
These were really really good. I used 1/2 whole wheat and half white flour adding 1.5 tbsp baking powder per cup to make it self-rising. I subbed a romano and asiago blend for the cheese and added some chopped fresh herbs along with the garlic. (I chopped the garlic some fresh rosemary basil parsley and flaked red chilis and cooked them in some olive oil for about a minute in the mike to take some of the bite out of the garlic. This allowed me to use a lot more but keep the mellow yummy garlic flavour instead of the harsh raw garlic flavour.) Oh -and I didn't knead or roll these -too sticky. I wet my hands and rolled them gently into balls flattening them on the greased cookie sheet. My guests couldn't stop eating these -best hot and I served with chunky tomato potato soup from this site. Read More
(23)
Rating: 5 stars
08/06/2003
The whole family loved these. They said they tasted very much like the cheese biscuits that they so like at Red Lobster. I used a round biscuit cutter instead of pie wedges. Read More
(22)
Rating: 4 stars
09/25/2006
I make a very similar recipe with self-raising flour but use 4 tbls. of butter. I find that otherwise they are tough. Also use other herbs (basil oregano etc.). Hope this is useful to someone. Read More
(17)
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Rating: 3 stars
07/20/2009
I can't believe it but I changed every ingredient in this recipe in some manner. I didn't have self-rising flour so I used AP and added 2 tsp of baking powder. As per other reviewers I used 6 T of butter and increased the salt to 1/4 tsp. I put in over 1 cup of cheese (mostly rag-tag ends I had in the refrigerator) and 3 cloves of garlic. Instead of a cup of milk I used 2/3 cup of fat-free half and half. I put the flour BP salt and butter in the food processor and pulsed it until the butter was well incorporated. Then I put that mixture in a bowl and added the cheese garlic and some chopped green onions then the FF half & half. The dough was perfect; not too sticky and it kneaded beautifully. I baked the scones for 20 minutes at 375 and they were wonderful. Tender and flaky and galicky. Next time I may add more cheese though. Thanks for the great base recipe ANGG Read More
(13)
Rating: 1 stars
04/11/2003
Very heavy Read More
(12)
Rating: 4 stars
09/09/2010
Very good - texture like a biscuit. Used Havarti instead of cheddar because that's what I had on hand. Read More
(11)