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READY IN 40 mins

Easy Cheese and Garlic Scones

Read Reviews (70)

"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." — ANGG

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Original recipe makes 8 scones Change Servings

2 cups self-rising flour
2 tablespoons butter
1 pinch salt

1/2 cup shredded Cheddar cheese
1 clove garlic, minced
1 cup milk

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Directions

Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
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.
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.
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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PREP 20 mins
COOK 20 mins
READY IN 40 mins

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Reviews More Reviews

Most Helpful Positive Review

Dec 27, 2006

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.

—AURYANE

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Most Helpful Critical Review

Jan 25, 2008

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

—Lucy

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88 Ratings

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Mar 02, 2007

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...

—opal~/~dragonfly (dana)

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Jul 30, 2007

These were really really good. I used 1/2 whole wheat and half white flour, adding 1.5 tbsp baking powder per cup to make it self-rising. I subbed a romano and asiago blend for the cheese, and added some chopped fresh herbs along with the garlic. (I chopped the garlic, some fresh rosemary, basil, parsley and flaked red chilis, and cooked them in some olive oil for about a minute in the mike to take some of the bite out of the garlic. This allowed me to use a lot more, but keep the mellow yummy garlic flavour instead of the harsh raw garlic flavour.) Oh -and I didn't knead or roll these -too sticky. I wet my hands and rolled them gently into balls, flattening them on the greased cookie sheet. My guests couldn't stop eating these -best hot, and I served with chunky tomato potato soup from this site.

—Yummum

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Aug 06, 2003

The whole family loved these. They said they tasted very much like the cheese biscuits that they so like at Red Lobster. I used a round biscuit cutter instead of pie wedges.

—KAREN SCOTT

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Sep 25, 2006

I make a very similar recipe with self-raising flour but use 4 tbls. of butter. I find that otherwise they are tough. Also use other herbs (basil, oregano, etc.). Hope this is useful to someone.

—EILISH40

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Apr 11, 2003

Very heavy

—SMARTIES

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Sep 09, 2010

Very good - texture like a biscuit. Used Havarti instead of cheddar because that's what I had on hand.

—djo

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Nutrition

Calories
180 kcal
9%

Carbohydrates
24.8 g
8%

Cholesterol
17 mg
6%

Fat
6.1 g
9%

Fiber
0.9 g
3%

Protein
5.9 g
12%

Sodium
522 mg
21%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Easy Cheese and Garlic Scones

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 180
Calories from Fat: 55

% Daily Value *
Total Fat 6.1g 9 %
Saturated Fat 3.7g 19 %
Cholesterol 17mg 6 %
Sodium 522mg 21 %
Potassium 94mg 3 %
Total Carbohydrates 24.8g 8 %
Dietary Fiber 0.9g 3 %
Protein 5.9g 12 %
Sugars 1.5g
Vitamin A 4 %
Vitamin C < 1 %
Calcium 24 %
Iron 15 %
Thiamin 23 %
Niacin 23 %
Vitamin B6 2 %
Magnesium 4 %
Folate 36 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.