Rich, buttery savory scones flavored with parmesan cheese and freshly ground black pepper.

savory cheese scone wedges arranged in a circle on grey plate.

These savory cheese scones are perfect on their own, or an excellent companion to soup or salad! It pairs wonderfully with green pea soup or shaved Brussels sprouts salad.

I’ve always associated scones with sweet flavors such as white chocolate strawberry scones or brown butter peach scones. But, scones can be so much more!

savory cheese scone wedge on dark plate.

Savory Cheese Scones
Ingredients
Instructions
Make Ahead and Freeze Scones for Later
Storing and Reheating Scones
Related Recipes
Savory Scones Recipe

Savory Cheese Scones

Let’s skip the sugar. Instead, add flavor and intrigue through the addition of cheese and spices!

A savory spin on the classic scone. This version uses a combination of fresh grated parmesan cheese, black pepper, onion powder, and garlic powder.

Use your choice of shredded cheese. Pair it with herbs such as rosemary, thyme, or basil.

The Difference Between Biscuits and Scones

Biscuits are an American quick bread known for its flakey texture.

It is traditionally savory, made without sugar. And, it is leavened with baking powder.

Scones are a Scottish quick bread with a golden crust and soft, delicate interior. It can sweet or savory.

SCONES 101: The Importance of Cold Ingredients

Cold butter is important for any dough that requires fat to be cut into dry ingredients.

The technique of “cutting” fat into dry ingredients produces that desired flakey texture associated with scones, biscuits, and pie dough.

The little pockets of fat melt and steam during baking. This helps to leaven the scone, while also creating distinct flakey layers.

Ingredients

Scottish scones tend to be a bit drier in texture with a crumbly, delicate interior. American scones often include egg, which creates a softer, muffin like texture.

Note: Omit the egg if you want a drier, crumblier scone.

For best results, work with cold ingredients! The base dough is made with:

Flour: Regular all-purpose flour. In a pinch, you may use bread flour.
Baking Powder: Make sure the baking powder is fresh and still active!
Egg: This helps to bind ingredients togeter.
Butter: Use super cold butter.
Heavy Cream: Alternatively, you may swap in half and half or whole milk.
Mix-Ins: Whatever cheeses, herbs or spices you want.

Savory Cheese Scone Flavor Options

Other great cheese and spice/herb pairing include:
- Pecorino Romano + black pepper (like Cacio e pepe!)
- Pepper Jack + garlic powder + oregano
- Cheddar + thyme
- Cheddar + rosemary
- Cheddar + Old Bay seasonin
Use 1 cup of grated or shredded cheese + 1 Tbsp dried seasonings or 1/2 Tbsp fresh seasonings

Instructions

Scones are mixed together like biscuits and pie dough. First, the dry ingredients are mixed together. Then, the fat is quickly cut into the dry mixture. Liquid is added and the dough is mixed together until just barely combined.

Scones benefit greatly from COLD INGREDIENTS. Chilling all the ingredients (flour, egg, cream), really makes a difference in keeping the butter cold during mixing.

cut cold butter into flour mixture using a pastry blender. — **Step 1:** Preheat oven. Whisk together flour, baking powder, salt, and spices. Cut cold butter into flour mixture.

add cheese to scone dough. — **Step 2**: Add in cheese. Follow with cream and egg.

shaggy mess savory scone dough. — **Step 3:** The dough should look like a “saggy mess” before you start kneading it together. Dump coarse dough onto clean work surface.

pockets of butter peaking through savory scone dough. — **Step 4**: Work quickly to knead dough together. You want to see little pockets of butter marbled throughout the dough like the photo above.

cut savory cheese scone dough into 8 equal sized wedges. — **Step 5:** Pat dough to a flat 8-inch circle, about 1/2-inch thick. Slice into 8 equal sized wedges.

brush cheese scones with heavy cream and top with cheese and pepper. — **Step 6:** Lightly brush tops with cream. Sprinkle additional cheese and spices on top. Bake until golden brown.

close up of flakey savory cheese scones.

These savory scones are best served warm. However, they’re still just as delicious at room temperature.

Make Ahead and Freeze Scones for Later

Prepare scone dough ahead of time:

Make scone dough as directed and portion out into wedges.
Securely wrap individual scone wedges in plastic wrap. Place on a flat baking sheet and pop in the freezer for a few hours until firm.
Once solid, transfer all the wrapped scones into a large freezer safe zip-top bag or other freezer safe storage container.

When ready to bake:

Defrost frozen scones at room temperature for about 45 minutes.
Bake according to original recipe instructions.

Scones may be frozen in airtight containers for up to a month. After a month, the quality and flavor of the ingredients does tend to diminish.

Storing and Reheating Scones

Store cooled cheese scones in an airtight container at room temperature for up to two days. Alternatively, keep in the fridge up for 4 days.

To reheat room temperature scones:

Place scone on a microwave safe plate and heat in the microwave for 10 second intervals until warm.
Or, pop in a toaster oven for 3-5 minutes.

For longer storage:

For longer storage, individually wrap scones in plastic wrap and keep in an airtight zip-top freezer bag. Savory scones will keep in the freezer for up one month. Defrost at room temperature.