Savory Cheese Scones | Midwest Living

Savory Cheese Scones

Savory Cheese Scones

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  • Makes: 8 to 10 servings
  • Prep 20 mins
  • Cool 5 mins
  • Bake 8 mins to 10 mins

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  • 2 cups self-rising flour*
  • 2 tablespoons sugar
  • 1 teaspoon snipped fresh sage (optional)
  • 1/2 teaspoon dry mustard (optional)
  • 1/8 teaspoon ground red pepper
  • 3 tablespoons butter
  • 3/4 cup shredded sharp cheddar, Cheshire, or Wensleydale cheese
  • 1 beaten egg
  • 6 tablespoons half-and-half, light cream or milk
  • 1 egg
  • 1 tablespoon water


  1. In a medium mixing bowl, stir together self-rising flour*, sugar, sage and mustard, if you like, and red pepper. Using a pastry blender, cut in butter till mixture resembles coarse crumbs. Stir in cheese. Make a well in the center of the dry mixture.
  2. In a small bowl, combine the 1 beaten egg and the half-and-half, light cream or milk. Add egg mixture all at once to flour mixture. Using a fork, stir till just moistened.
  3. Turn the dough out onto a lightly floured surface. Quickly knead by gently folding and pressing dough for 10 to 12 strokes or till nearly smooth. Pat or lightly roll dough to 12-inch thickness. Cut the dough with a floured 2-1/2-inch round biscuit cutter.
  4. Place scones 1 inch apart on an ungreased or parchment-lined large baking sheet. Lightly brush tops with a mixture of the 1 remaining egg and water. Bake in a 425 degree F oven for 8 to 10 minutes or till golden. Remove from baking sheet and cool on wire racks for 5 minutes. Serve warm with butter, if you like.


  • *Test Kitchen Tip: To substitute all-purpose flour for the self-rising flour, use 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon salt in place of the 2 cups self-rising flour.

Nutrition Facts

(Savory Cheese Scones)

Servings Per Recipe 8, fiber (g) 1, sat. fat (g) 11, pro. (g) 8, cal. (kcal) 239, sodium (mg) 529, chol. (mg) 81, carb. (g) 27

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