Cheese and herb scones

Cheese and herb scones


50 people made this

About this recipe: These scones contain two types of cheese. They are a little different than your average cheese scone as you don't need to roll them out. You can just drop the mixture in dollops onto baking trays and bake them up. Yes, they'll turn out to be all different shapes and sizes but they are still wonderfully delicious - soft and light in the middle and packed full of cheesy goodness.


Makes: 16 scones

  • 1 teaspoon olive oil
  • 250g plain flour
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons dried parsley
  • 1/8 teaspoon dry thyme
  • 1 teaspoon salt
  • 1 teaspoon caster sugar
  • 140g grated Gouda cheese
  • 4 tablespoons grated Cheddar cheese
  • 90g butter
  • 250ml semi-skimmed milk

Prep:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Preheat oven to 200 C / Gas 6. Using olive oil, grease a baking tray.
  2. With a fork, mix together the flour, baking powder, parsley, thyme, salt, sugar, Monterey Jack cheese and Cheddar cheese together in a bowl. Cut the butter into the flour mixture in coarse chunks, then use the fork to further cut the butter into the flour-cheese mixture until the mixture resembles coarse crumbs. Lightly stir in the milk just until the dough holds together.
  3. Create mounds, using about 2 tablespoons of the mixture per scone, on the prepared baking tray and bake in the preheated oven until risen and golden brown, 15 to 25 minutes.

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Reviews (3)


I was looking for something quick and easy to make with stuff I had at home. Although I didn't have the herbs I decided to give this one a go as I love cheese scones. I may have added less cheese and a different kind (English cheddar and parmesan) but these tasted very yummy and were nice and fluffy inside. I didn't expect them to turn out so good! Will definitely be making these again! I can imagine leaving the cheese/herbs out of the main recipe and adding chocolate instead! - 16 Jun 2013


These are delicious, my first attempt at making savoury scones. I swapped the Parsley for Oregano and the Thyme for Basil as thats what I had in the fridge. For the cheese I used 3 year matured Gouda, and grated Parmesan, and to top it off I added 1/4 teaspoon of crushed chilli flakes. Yom Yom - 03 Nov 2014


Interesting slightly chewy texture, really tasty and quick to prepare and the grated gouda can be substituted with finely chopped gouda slices if that's what you happen to have in the fridge. At the suggested size we find them just a bit too filling so I normally make them a tad smaller. Recently I thought I'ld try some nibble-sized versions to take along to a neighbour's BBQ. On that occasion I used extra mature grated gouda, grated mozzarella (instead of cheddar), 20-25 finely chopped olives, a little paprika and 2 generous tablespoons of mixed herbs. Using a rounded teaspoon as a measure I made about 70 "nibbles" which took 13-15 minutes to cook. I was overwhelmed by the number of people who wanted to know where they could get the recipe ! The recipe is delicious as given, but it happily lends itself to lots of variations. I haven't tried them yet but I'm thinking about sun dried tomatoes, garlic, fresh basil, Parma ham, finely cubed Feta, etc. Thanks for sharing; this is a keeper. - 17 Aug 2013

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