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A savory variant on the traditional, this herb and cheese scone is a great twist.

BEFORE YOU START: Be sure the butter is cold and make sure not to overwork the dough.


Yield: Makes 8 Servings

2¼ cups all purpose flour

1 tablespoon baking power 1 teaspoon onion powder

1 tablespoon finely chopped fresh thyme

½ teaspoon kosher salt

¼ teaspoon ground black pepper

½ cup (1 stick) unsalted butter, cold, cut into ½-inch pieces

¾ cup heavy cream

¼ cup parmesan, grated

½ cup cheddar cheese, grated


Based on 12 ratings

Preparation Method

  1. Preheat the oven to 350°F on Convection Mode with a rack set on position 3.
  2. Whisk together all the dry ingredients and the thyme.
  3. Mix the butter into the dry ingredients by hand until hazelnut size pieces are formed.
  4. Add in cheese and then the heavy cream.
  5. Mix gently by hand until the dough comes together. This can also be done in a stand mixer or food processor, though caution must be taken not to overwork the dough.
  6. Turn out the dough onto a floured surface and press out into a 7-inch disk, about inch thick.
  7. Cut disk into eight pieces.
  8. Place on a parchment lined baking pan and bake for 16–18 minutes until golden brown around the edges.