Easy Cheese and Garlic Scones

Easy Cheese and Garlic Scones


"This is my favorite, very simple, recipe for savory scones. They are wonderful served hot, spread with a little butter, and eaten alongside a steamy hot soup. It's important not to over handle these scones, as they will be heavy and tough."

Ingredients 40 m {{adjustedServings}} servings 180 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 180 kcal
  • 9%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 24.8g
  • 8%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 474 mg
  • 19%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
  2. In a large bowl, sift together flour and salt. Rub in butter lightly with finger tips until mixture resembles coarse breadcrumbs. Stir in cheese and garlic. Make a well in the center of the mixture and pour in the milk, reserving 1 teaspoon for a glazing the scones. Gently mix, just until combined.
  3. Turn out onto a lightly floured board and knead briefly and lightly. Be careful not to overwork the dough. Press out dough to form a 1 inch thick round. Cut into 8 wedges. Place on prepared tray and brush with reserved milk.
  4. Bake in preheated oven for 10 to 20 minutes, or until light brown. Serve hot or let cool on a wire rack.
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Reviews 76

  1. 94 Ratings


I have worked as a chef for a few years and I am always keen to try new recipes. I was looking for a new cheese scone recipe. I came across this one and tried it. On the first attempt I was not very impressed. I tried again but changed a few things. I put 6tps (90g butter) like other people recommed. Also the amonut of milk stated was way to much you only need. 2/3 of a cup (175mls). Also I see alot of other people have had problems with the dough being very sticky. It is ment to be quite stick but one you have made the dough. Before flatening and cooking. Put in a bowl and cover with cling film. Put in fridge for 20-30min. This will alow dough to rest and will give flour time to absorb milk. You will end with a scones that are not sogy and the dough will be easier to handle. One final thing The temperature of oven that is stated in recipe if far to high. You should cook at 180c max. If you cook at a lower temperature then it will cook better and the scones will be light with that crubley texture that so many of you are looking for. Rather than sogy and heavy.If you cook at a very high temperature the out side will cook befor the inside and will result in the inside not cooking proberly. after making these ajustments my second batch of scone came out fantastic. They were the best I have tasted. I hope this helps


This is a pretty good recipe, but it needed some tweaking. 2 tbps butter is WAY too little for scones--most recipes call for 6-8 tbps. I used 6. I also increased the cheese to 1 cup, and I used 1/3 each cotswold (sharp english cheddar), aged parmesan, and fotina. I tossed in 2 tbps chopped fresh rosemary, and increased the garlic to 3 cloves. With these additions, the recipe turned out perfectly...otherwise, I think it would have been too bland.


Good! I used about 1/4 tsp of garlic pwdr instead of the clove. Also, didn't have self rising flour so I used reg. flour + 2 tsps. bkg pwdr and about a 1/4 tsp. more of salt. This is a very nice basic recipe, might try 1/2 tsp. of Italian herbs in it next time. Or maybe a pinch of cayenne pepper for some kick. Could also be made with a variety of different cheeses...