Easy Cheese and Garlic Scones

Easy Cheese and Garlic Scones

78
ANGG 1

"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."
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Ingredients

40 m servings 180 cals
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Original recipe yields 8 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

78
  1. 96 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 ...

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 ...

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 ...

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...

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...

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.

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 someo...

Very heavy

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

I can't believe it, but I changed every ingredient in this recipe in some manner. I didn't have self-rising flour, so I used AP and added 2 tsp of baking powder. As per other reviewers, I used...