Easy Cheese and Herb Scones
These Easy Cheese and Herb Scones are a delicious savory recipe that the entire family will enjoy. They are made with a blend of fresh herbs and can be prepared quickly. A perfect accompaniment to soup or stew on a cold winter's night. The scones are also a hit at a Sunday brunch or holiday breakfast.
A snow storm is headed our way here in Maine this week. If you have been following along, you already know that I am a huge fan of making soups and stews during cold, wintry weather!. I also love spending time in the kitchen baking when I am snowed in with the family. One of my favorite things to bake while the soup is simmering are Cheese and Herb Scones. They are such a treat and can really elevate a simple soup like my Healthy Carrot Apple Ginger Soup or Vegan Butternut Squash Soup recipe.
What is the difference between a scone and a biscuit?
I start off with this because when I made these, my son asked me "What did you put in the biscuits?". Ok, well I hate to be a baking snob, but I had to break it to him that they were in fact scones, not biscuits...cue eye roll from my teenager. Of course, this led to the inevitable question "What is the difference?" The short answer is that scones are made with eggs and biscuits are not. However, there are other differences to note as well, scones are denser and have a finer crumb, which is why additions such as herbs, dried fruit and chocolate chips bake so well in scones. Biscuits are lighter and have flaky layers by nature. So, there you have it, in case you are ever on Jeopardy and get asked the question. "Baking for $400 please."
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What do I need to make the Cheese and Herb Scones?
There are just eight ingredients in this savory scone recipe. You will need:
- Flour
- Baking Powder
- Sugar
- Cheddar Cheese
- Fresh Herbs (Parsley, Sage, Basil)
- Butter
- Egg
- Milk
Will I need anything else to make the Scones?
Other things needed to make the scones include: A large and small mixing bowl, a muffin tin, muffin liners, and a wire cooling rack.
Which herbs are best to use in the recipe?
This really depends on your preference. In this version, I used a blend of parsley, basil and sage. Why? Well, that is what I had growing in the kitchen window! The recipe is savory and that encompasses a wide variety of herbs. Rosemary, chives and thyme are a few other herbs that I have tried and enjoyed in the scones. However, I encourage you to get creative! What is growing in your garden or do you have some fresh herbs that you purchased for another recipe that you could toss in here?
How do I make the Savory Scones?
This recipe is super easy to make! As I said above, I make them while the soup is simmering on the stove. Start off by preheating the oven to 350 degrees Fahrenheit. Line a muffin tin with paper liners and set aside.
*Pro Tip: One thing I like to do is rub the muffin tin with a very small amount of cooking spray before putting the paper liners in place. This helps the liners stick to the tin and makes it easier to fill the liners with the scone mixture.
Then, add the flour, baking powder and sugar to a large mixing bowl. Stir in the cheese and herbs to the flour mixture.
In a separate, small bowl, mix the melted butter, egg and milk together.
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Add the milk mixture to the flour mixture and stir until just combined.
Spoon into the prepared muffin tin filling each cup until ⅔ full.
*Pro Tip: Use a large cookie or ice cream scooper lightly sprayed with cooking spray to transfer the scone mixture into the muffin liners to prevent sticking and make the transfer easier.
Bake for 25 to 30 minutes in oven at 350 degrees Fahrenheit or until scones are lightly browned around edges. Cool for 10 minutes on a wire rack. Enjoy warm!
What is the best way to serve the Cheese and Herb Scones?
I think they are best served warm along side a soup or stew. However, they are also delicious with a little butter spread on them for breakfast or a snack.
How do I store the Scones?
They can be stored at room temperature for up to 5 days. The scones also freeze well in a Ziplock bag or airtight container for up to 3 months. Sometimes, I make a double batch and put half in the freezer and pull a few out as needed for meals. They thaw out quickly and can be easily warmed up in the oven or microwave.
Ingredients
- 2 cups flour
- 4 teaspoons baking powder
- 1 tablespoon sugar
- ½ cup cheddar cheese shredded
- 2 tablespoons chopped fresh herbs such as parsley, sage, basil
- ½ cup butter melted
- 1 egg lightly beaten
- 1 cup milk
Instructions
- Preheat oven to 350F.
- Line a muffin tin with paper liners. Set aside.
- In a large mixing bowl combine the flour, baking powder and sugar.
- Stir in the cheese and herbs.
- In a small bowl mix the butter, egg and milk.
- Add the milk mixture to the flour mixture and stir until just combined.
- Spoon into the prepared muffin tin filling each cup ⅔ full.
- Bake for 25-30 minutes, until golden brown.
- Serve warm and enjoy!
Nutrition
So Tell Me...
Did you know the difference between a scone and a biscuit? What is your favorite food to serve with soup or stew? Have you ever tried a savory scone...or do prefer them sweet?
Thank you so much for stopping by. As always, I would love to hear your thoughts in the comments section below. Have a great week!
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