Easy Savory Cheesy Sconesfeatured


Scones may seem like something hard to make, but that’s not true at all!  I’ve been making them for years and they’re a perfect snack or addition to any meal.  Also, they’re very versatile.  The only difference between scones and muffins is that you have to cut in the butter with the dry ingredients and then add the wet ones.  You can’t just throw everything into a bowl and mix.  Also, you do have to knead the dough a handful of times and shape it into a disc.  But, if you’ve ever made a pie crust then this is nothing new to you!  Today I’m sharing my adaptation of a sweet scone into a savory one.  I’ve been making them like this for a while now and just made a fresh batch.  Enjoy!

Easy Savory Cheesy Scones

Easy Savory Cheesy Scones


  • 3/4 cup cold buttermilk (or make your own with 1 cup milk to 1 tsp vinegar)
  • 1 large egg
  • 2 cups whole grain flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp garlic powder
  • 3 tbsp cold butter (cut into small pieces)
  • 1/3 cup diced onion
  • 1/2 cup cheddar cheese


  1. Preheat oven to 375 F.  Mix flour, garlic, baking powder and salt together.
  2. Using your fingers, or a pastry blender, cut in the cold butter until your mixture looks like coarse crumbs.
  3. Fold in the onions and cheese.
  4. Mix the buttermilk and egg together.  Then pour over your dry mixture.  Stir until thoroughly combined.
  5. Knead on a floured surface a handful of times.  Shape into a disc 3/4″ thick.  Place on a silpat covered baking sheet (or a sprayed one).
  6. Use a butter knife covered in flour to cut the disc into 12 pieces.
  7. Bake for 18-20 minutes.

These keep for up to a week in the fridge.  Lately I’ve been freezing mine with a lot of success.  Although, they’re always best fresh out of the oven.

What’s your favorite scone?

Easy Savory Cheesy Scones

Looking for an easy to make baked good but tired of sweets? Try this savory recipe for easy scones!

About the author


Gina is The Multitasking Missus. A multitasking maven (est. 1992) and missus (est. 2014). Stay tuned to see what she does next. Don't forget to subscribe! Email any questions to info@themultitaskingmissus.com

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