Here is a detailed, step-by-step recipe for Cheese and Herb Scones—light, savory, and perfect for breakfast or afternoon tea.

🧀🌿 Cheese and Herb Scones (Full Detailed Recipe)

Makes: 8 large scones or 12 small ones
Time: 25–30 minutes

⭐ Ingredients

Dry Ingredients

2 cups (250 g) all-purpose flour
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
¼ tsp black pepper (optional)
¼ tsp paprika or cayenne (optional, adds warmth)

Cold Ingredients

6 tbsp (85 g) cold unsalted butter, cut into small cubes
1 cup (100 g) grated cheddar cheese (or mixture of cheddar + parmesan)

Herbs

2 tbsp finely chopped fresh chives or
1 tbsp fresh thyme or parsley or
2 tsp dried mixed herbs

(You can mix and match based on taste.)

Wet Ingredients

¾ cup (180 ml) cold milk or buttermilk
1 large egg (optional—use for extra richness and brushing)

🥣 Instructions

1. Prepare Your Station

Preheat the oven to 425°F (220°C).
Line a baking sheet with parchment paper.
Keep ingredients cold—this makes the scones flaky.

2. Mix the Dry Ingredients

In a large bowl:

Add flour, baking powder, baking soda, salt, and pepper.
Whisk well to evenly distribute the leavening and seasonings.

3. Cut in the Butter

Add the cold cubed butter into the flour mixture.
Use a pastry cutter, fork, or your fingertips to rub the butter into the flour.
Stop when the mixture looks like coarse breadcrumbs with some small pea-sized butter bits left.

Tip: Don’t overwork — the little pieces of butter create flaky layers.

4. Add Cheese and Herbs

Stir in the grated cheese.
Add the chopped herbs.
Mix gently so everything is lightly coated with flour.

5. Add Liquids

In a small bowl, whisk milk (and egg if using).
Make a well in the center of the flour mixture.
Pour in about ¾ of the liquid and gently mix with a spatula.
Add more liquid only if needed — dough should be soft but not sticky or wet.

6. Form the Dough

Lightly flour a work surface.
Turn the dough out and gently knead 4–6 times until it comes together.
Pat into a thick disc about ¾ inch (2 cm) high.

7. Cut the Scones

Choose your style:

Option A – Traditional Triangles

Cut the dough disc like a pizza into 8 wedges.

Option B – Round Scones

Use a floured round cutter (2–3 inches).
Press straight down—don’t twist.

Place scones on the baking sheet with a little space between them.

8. Brush and Bake

Brush tops with milk or beaten egg for a glossy finish.
Sprinkle more cheese on top if desired.
Bake for 12–15 minutes until golden brown and risen.

9. Cool and Serve

Let cool 5 minutes on the tray.
Serve warm with butter, cream cheese, or enjoy on their own!

🌟 Tips for Perfect Scones

Keep ingredients cold to create flaky layers.
Don’t overmix—just combine until the dough holds together.
For softer scones, bake them close together.
For crispier edges, space them apart.
You can freeze shaped unbaked scones and bake directly from frozen (+3 minutes).

cheese and herb scones.