Perfect Savoury Cheese Scones

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Perfect Savoury Cheese Scones

I’m totally going through a Scone phase at the moment.  Plain scones, Pumpkin Scones, Lemonade Scones – I’ve eaten so many of late I’m surprised I don’t look like a scone.

But if you are feeling like something a bit more savoury – try this recipe for Perfect Savoury Cheese Scones!  Delicious and cheesy – it is great with just a slab of butter, or topped with a bit of tomato relish or even just vegemite – yum!

Best eaten on the day you make them.  You can freeze the Perfect Savoury Cheese Scones but they can be dry after they have been frozen – so stick to fresh when you can!

Recipe submitted by Amanda Butterfield

Perfect Savoury Cheese Scones | Stay at Home Mum

time needed
prep cook
rating (click to rate)
5.0 based on 11 rating, click to rate


  • 450 grams Self Raising Flour (sifted)
  • 1 tsp Salt
  • 1 tbsp Mustard Powder
  • 100 grams Butter (cold)
  • 250 grams Parmesan Cheese
  • 2 tbsps Chopped Chives
  • 120 ml Cold Milk
  • 120 ml Cold Water
  • 1 Egg
  • 1 tbsp Milk (extra)

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How to Make Perfect Savoury Cheese Scones:

  1. Preheat the oven to a hot 220 degrees Celcius
  2. Line a large baking tray with baking paper and set aside.
  3. Sift the flour, salt and mustard powder into a large bowl.
  4. Grate the butter into the flour mix, then use your fingers to 'pinch' the butter into the mix until it resembles breadcrumbs.
  5. Add the finely grated Parmesan cheese and the chives and mix well.
  6. Pour in the cold milk and cold water and mix with a butter knife until just combined (don't overmix or it will make the scones tough).
  7. Pour the mix out onto a floured board and press the mix down with your fingers until it is about 3cm thick.
  8. Use a scone cutter to cut out the scones and place them on the baking tray about 3cm away from each other.
  9. Beat the egg and add the extra milk to the egg mixture.
  10. Use the egg and milk mixture to dab on top of the scones to enhance browning and bake for 12 minutes or until the scones are golden.

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