These super easy herby cheese scones use just FOUR ingredients you probably already have and are ready within 20 minutes. Just mix, shape and throw in the oven.
Fresh, light, cheesy deliciousness – these incredibly simple cheese scones make the ultimate savoury bite. They use my favourite 2 ingredient dough as the base (it is truly remarkable what you can do with the dough) and I bet you already have the ingredients.
This recipe uses just 4 ingredients in total to make the freshest, super moist, EASY scones you’ll ever make. The trick – as with muffins – is to not overmix the dough. As soon as it comes together, you’ll want to stop mixing and form the scones. If you mix the dough TOO much, you’ll end up with dense and doughy scones after baking (never what we want!)
Serve these warm slathered with roasted garlic butter for a gorgeous afternoon snack or I also love them with soup. They work so well with my roasted tomato and red pepper and cauliflower cheese soups as an alternative to bread!
Ingredients
You just need 4 easy to find ingredients to make these scones.
- Self-raising flour. This is going to make the scones rise. If you can’t find self-raising flour, just use plain all purpose flour and add 2 teaspoons of baking powder.
- Greek yogurt. It’s SUPER important to use a proper thick Greek yogurt in this recipe. It’s what helps to make a strong, cohesive dough. If you use regular plain yogurt, it will make the dough really sticky and hard to work with (this is because there is a higher liquid content in regular yogurt). You’ll be able to make the scones, but you’ll find you need to add a lot more flour which will make the end result dense and doughy. You can also use a 0% fat Greek yogurt if you like, or use sour cream.
- Cheese. Go for a good, strong mature cheddar here so you really taste it in the scones. You can switch this up if you like – blue cheese, parmesan or any other strong cheese is lovely.
- Herbs. I’m using fresh rosemary and thyme, but again, you can use whatever you have to hand. Just make sure you’re chopping them finely. You can also use dried herbs.
I’ve included smoked paprika in the image above but it is optional – leave it out if you like.
How to make them
Add the self-raising flour, Greek yogurt, cheese, chopped herbs, smoked paprika if you’re using it and a little salt into a large bowl and stir to combine until it starts looking like large breadcrumbs. At this point, go in with your hands and bring the mixture together into a rough dough.
Divide the dough into 8 roughly equal pieces – use a scale if you want to get precise! Form the pieces into rough circles, then place them on a baking paper-lined tray. Top with the rest of the cheese, then bake them for 20 minutes at 200C/390F fan until they’re looking golden and glorious.
Remove from the oven and enjoy!
1 dough, many ways
If you like this recipe, I’ve developed others that use this same, amazing flour and Greek yogurt dough you might like to try.
Got a question?
I like using a strong flavoured cheese so you can really taste it – normally that’s a good, mature cheddar. But I also love throwing in some creamy blue cheese or parmesan. Just go with your favourite!
Yes! Just use whatever you have to hand. Thyme, oregano, basil, marjoram and rosemary all work really well in this recipe.
Use a thick, Greek yogurt. It’s really important because if you don’t, you’ll end up with super sticky dough (see the next question!) You can use a 0% fat Greek yogurt too or sour cream.
This is most likely due to the yogurt you’ve used. Make sure it’s a very thick, Greek yogurt, rather than a plain yogurt that’s often much runnier. A thin yogurt won’t be able to form a dough that’s easy to work with and you’ll have to add a lot more flour, making your finished product dense and doughy.
So many fun things! Try adding cooked, chopped bacon, finely sliced spring onions, caramelised onions, olives, garlic or sundried tomatoes or switch up the cheese (blue cheese and parmesan are great options).
They’ll keep well for 3 days in an airtight container at room temperature. I like to give them a little burst in the microwave to freshen them up after the first day (15 – 20 seconds is good).
Like this recipe? Here are some more you might enjoy
If you make these cheese scones, let me know in the comments below! I’d love to hear what you think.
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Easy 4 Ingredient Cheese and Herb Scones
- Total Time: 25 minutes
- Yield: 8 scones 1x
- Diet: Vegetarian
Description
These super easy cheese and herb scones use just FOUR ingredients you probably already have and are ready in 25 minutes. Just mix, shape and throw in the oven.
Serve warm with roasted garlic butter for the ultimate savoury snack!
Remember, if you’re looking for US measurements, use the ‘Units’ section below and click on ‘US’.
Ingredients
- 300g self-raising flour (or use plain flour and 2 teaspoons of baking powder)
- 280g thick Greek yogurt
- 1 cup grated strong cheddar cheese + 2 tablespoons extra to top the scones
- 3 tablespoons chopped herbs (I’m using fresh thyme and rosemary, but you can use what you like and use dried herbs instead)
- 1 teaspoon smoked paprika (optional)
- 1 teaspoon salt
Instructions
- Mix your dough. Start by lining an oven tray with baking paper and heating your oven to 200C/390F fan. Add 300g self-raising flour, 280g Greek yogurt, 1 cup of grated cheese, 3 tablespoons of chopped herbs, 1 teaspoon of smoked paprika (if you’re using it) and 1 teaspoon of salt into a large bowl. Use a wooden spoon or spatula to mix the dough together. Once it’s looking lumpy, go in with your hands to bring it together into a rough dough. You can use your hands to kind of smash the dough together and break up any lumps of yogurt.
- Form your scones. Divide your dough into 8 roughly equal pieces, then form them into circles. Try not to handle the dough too much – that’s the secret to a light scone. Don’t worry if they’re messy, that’s the beauty of a scone! Arrange the scones on your lined oven tray, leaving a little space between them so they have room to rise.
- Bake the scones. Top with the remaining grated cheese, then bake for 20 minutes, until they’re looking lovely and golden. Remove from the oven and let cool slightly on the tray, then devour!
Notes
PRO TIP: It’s really important you’re using a thick, proper Greek yogurt in this recipe. It needs to be thick to be able to form a cohesive dough without having to add a lot of flour. If you use plain natural yogurt, you’ll find the dough is super sticky and tricky to work with, so you’ll end up adding lots more flour. This will result in a dense and doughy scone which is not what we want. You can use fat-free Greek yogurt if you like, I’ve had great results with it too. You can also use sour cream.
STORAGE: The scones will keep well for 3 days in an airtight container stored at room temperature – it’s best to give them a little 20-second blast in the microwave after the first day just to freshen them up.
OPTIONAL ADDITIONS: Get creative! This is a brilliant base recipe and you can really try adding what you like. Cooked chopped bacon would be great, as would caramelised onions, blue cheese, garlic, sundried tomatoes or olives. I love adding chilli flakes and finely chopped spring onions, forming them into 18 mini sized scones and serving them with chilli jam for an unbeatable party bite.
SERVING SUGGESTIONS: The scones are gorgeous by themselves, but they also make a great alternative to bread to enjoy with soup. Try them with my roasted tomato and red pepper soup or roasted cauliflower cheese soup
- Prep Time: 5
- Cook Time: 20
- Category: baking
- Method: oven
- Cuisine: british
Nutrition
- Serving Size: 2 scones
Keywords: scone recipes, savoury scones, cheese scones
so easy and delicious, made these for morning tea and we couldn’t stop eating them. will make again!
★★★★★