Cheddar & Cream Cheese Scones with Garlic & Herbs Recipe
These Cheddar & Cream Cheese Scones with garlic and herbs are soft, savory, and bursting with rich flavors. Combining mature Cheddar cheese and creamy garlic-herb cream cheese, these scones offer a perfect balance of tangy and savory goodness. Ideal for breakfast, brunch, or a delightful snack, they are quick and easy to bake with a fluffy, tender crumb and a golden crust.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 scones 1x
- Category: Baking
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 300 g self-raising flour (plus extra for dusting)
- 10 g fresh chives, finely chopped
- 1 level tsp baking powder
- ½–1 tsp salt (depending on cream cheese saltiness)
- ¼ tsp black pepper
Dairy & Cheese
- 60 g cold butter (from the fridge)
- 150 g mature Cheddar cheese, grated (divided into 125g and 25g)
- 120 g cream cheese with garlic & herbs, roughly broken up
- 140–175 ml milk, yogurt, or buttermilk (for dough and brushing)
Instructions
- Preheat and Prepare: Preheat your oven to 200°C (180°C fan or Gas Mark 6). Grease a baking tray or line it with baking paper to prevent the scones from sticking.
- Combine Dry Ingredients: In a large bowl, mix together the flour, finely chopped chives, baking powder, salt, and black pepper until evenly distributed.
- Add Butter: Grate the cold butter directly into the flour mixture. To avoid sticking, dip the butter in flour before grating if necessary.
- Mix Cheeses: Stir in 125 g of the grated Cheddar and all the broken-up garlic & herb cream cheese evenly throughout the mixture.
- Incorporate Butter and Cream Cheese: Using your fingertips, gently rub the mixture to work in the butter and cream cheese. Aim for a rough, crumbly texture with some visible chunks of butter and cream cheese remaining.
- Add Liquid: Pour in 125 ml of milk, yogurt, or buttermilk and combine it with the dry ingredients to form a soft, not sticky dough. Add more liquid gradually if needed, using your hands to feel the dough consistency.
- Knead and Shape: Turn the dough onto a floured surface and lightly knead it. Roll or pat the dough into a square about 2.5 cm thick. Cut the dough into 12 pieces and place them on the prepared baking tray. Tip: Rolling the dough out on baking paper allows easy transfer to the tray.
- Finish and Top: Brush the tops of the scones with some of the remaining milk, yogurt, or buttermilk, then sprinkle the reserved 25 g of grated Cheddar cheese over them.
- Bake: Bake in the preheated oven for 13 to 18 minutes until puffed up and golden brown.
- Cool and Serve: Move the scones to a wire rack to cool slightly. Serve them warm, split with butter or additional cream cheese. For later use, allow to cool completely before storing in an airtight container or freezing.
Notes
- The salt amount can be adjusted based on how salty your cream cheese is to avoid over-salting.
- Using buttermilk or yogurt instead of milk adds extra moisture and slight tang for a tender crumb.
- To transfer scones easily, roll out the dough on baking paper and lift directly onto the baking tray.
- These scones can be frozen once cooled and reheated gently before serving.
- For a dairy-free alternative, substitute butter and cheeses with vegan options, but texture and flavor may vary.
Keywords: Cheddar scones, garlic cream cheese scones, savory scones, baking recipe, cheese scones, herb scones
