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:Â 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:Â 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