These savory scones are stuffed with fresh chives, basil, cheddar cheese, and sun-dried tomatoes and ready to eat in 30 minutes! This no-fail recipe guarantees perfectly fluffy scones every single time.
When I worked as a pastry chef, I made so many delicious savory breakfast pastries every single week.
I have become an expert when it comes to them, which is why I have tons of recipes like puff pastry quiche, breakfast biscuits, and now these savory scones!
These scones are my twist on classic cheddar and chive scones.
I am sharing the best trick that I learned working as a pastry chef that guarantees a fluffy, tender texture with very little effort.
You do not need a mixer or any special equipment to make this recipe!
For more breakfast recipes, try Honey Butter Biscuits, Sour Cream and Onion Biscuits, and Lemon Raspberry Muffins.
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why these savory scones work
- Easy one-bowl recipe: This recipe is made in one bowl and requires no special equipment or tools.
- Fluffy and tender: This recipe is made using my favorite technique I learned working as a pastry chef. It guarantees fluffy, tender, and perfect scones every single time!
- Versatile recipe: This is a great base recipe for any flavor combination.
ingredient notes
Full ingredient measurements and instructions can be found in the recipe card below!
- Chives: This recipe uses fresh chopped chives for the best flavor.
- Basil: You can replace the basil with any other fresh herb or leave it out if desired.
- Cheddar: I love dicing the cheese instead of shredding it so you get pockets of gooey cheese but you can shred it as well. Replace the cheddar with any variety of your favorite cheese if desired.
- Sun-dried tomatoes: I used Trader Joe's sun-dried tomatoes in oil and then diced them before using them. I recommend using any tomato in oil and not the dry kind.
recipe instructions
Here is how to make these homemade scones. No mixer or special equipment is needed to make this recipe. You will only need a large bowl and baking tray lined with parchment paper.
STEP 1: Combine the dry ingredients. In a large bowl, whisk together the all-purpose flour, salt, baking powder, diced cheddar cheese, chives, basil, and chopped sun-dried tomatoes.
STEP 2: Mix in the cream. Make a well in the center of the dry ingredients and then pour in the cold heavy cream.
STEP 3: Mix the dough. Use a spoon to gently mix the edges of the dry ingredients into the cream.
When the dough starts to clump together and there are no more dry pockets of flour, use your hands to gently pull apart the large clumps into smaller ones. Set the bowl aside to rest for 5 minutes.
STEP 4: Shape them into balls. Take clumps of the dough and gently form them together into six balls. Each ball will be about â…“-1/2 cup of dough and weigh 90-95 grams each.
Place them on a parchment-lined baking tray. Chill the tray in the freezer while the oven preheats to 425 F/220 C. Lightly brush the tops of each with a bit more cream, then bake them for 15 minutes.
Let the tray cool on a wire cooling rack for 10 minutes then enjoy!
expert baking tips
- The key is not overworking the dough. If followed as directed, they will be perfectly soft and fluffy!
- Use a kitchen scale to measure the ingredients. Standard cup measurements can vary per household but a kitchen scale will ensure consistent results every single time.
- Let the dough rest. This trick of letting the dough rest allows the cream to fully hydrate the flour, resulting in a melt-in-your-mouth texture!
- Baking times may vary: All ovens are different, and they may bake quicker or take longer than the indicated baking time.
faqs
It's likely they are overbaked if they are hard after cooling. Look for the tops to be a very very light golden brown when they are done. They will feel really soft but will firm up as they cool!
They are best served warm and can be eaten alone for breakfast, as an appetizer, or snack!
Definitely!
storage, freezing, & reheating
- Room temperature: Once baked, keep them at room temperature either on a tray wrapped in plastic wrap or in a sealed bag or container. They will stay fresh for 2-3 days after baking.
- Freezer: Once shaped into balls, freeze them completely solid on a baking tray then transfer them to a sealable container. They will stay fresh for up to 1 month.
- Reheating: Best served warm, you should reheat them in the microwave in 20-second increments or in an oven at 300 F until warmed through.
flavor variations
This is a great base recipe for all kinds of variations:
- Green onion, parmesan, and black pepper
- Bacon, cheddar, and chives
- Bacon, green onion, and cheddar
other breakfast recipes to try
If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you're there! You can also tag me on Instagram or Facebook so I can check it out!
Recipe 📖
Savory Scones (Herb & Sun-dried Tomato)
Ingredients
- 2 cups all-purpose flour
- ½ cup Cheddar cheese cubed
- ¼ cup chopped fresh chives
- ¼ cup chopped fresh basil chopped
- ¼ cup chopped sun-dried tomatoes chopped
- ½ teaspoon salt
- 2 teaspoon baking powder
- 2 teaspoon sugar
- 1 ½ cups cold heavy cream
Instructions
- Combine the flour, salt, baking powder, sugar, chives, cheese, basil, and tomatoes in a bowl.2 cups all-purpose flour, ½ cup Cheddar cheese, ¼ cup chopped fresh chives, ¼ cup chopped fresh basil, ¼ cup chopped sun-dried tomatoes, ½ teaspoon salt, 2 teaspoon baking powder, 2 teaspoon sugar
- Make a well in the center of the bowl and pour in the cold cream.1 ½ cups cold heavy cream
- Mix the dough gently until it starts to clump into balls and there are no more dry pockets of flour. Then use your hands to gently pull each large clump into small ones.
- Set the bowl aside for 5 minutes.
- Gently press together the clumps of dough into 6 balls, about ½ cup (90-95g) each.
- Place the formed sconces on a parchment-lined baking tray and place it in the freezer while the oven preheats to 425 F/220 C.
- Brush the tops of the scones with a little bit of cream then bake for 15 minutes.
- Cool the tray on a wire rack for 10 minutes then enjoy!
Notes
- The key is not overworking the dough. If followed as directed, they will be perfectly soft and fluffy!
- Use a kitchen scale to measure the ingredients. Standard cup measurements can vary per household but a kitchen scale will ensure consistent results every single time.
- Let the dough rest. This trick of letting the dough rest allows the cream to fully hydrate the flour, resulting in a melt-in-your-mouth texture!
- Baking times may vary: All ovens are different, and they may bake quicker or take longer than the indicated baking time.
- Room temperature: Once baked, keep them at room temperature either on a tray wrapped in plastic wrap or in a sealed bag or container. They will stay fresh for 2-3 days after baking.
- Freezer: Once shaped into balls, freeze them completely solid on a baking tray then transfer them to a sealable container. They will stay fresh for up to 1 month.
- Reheating: Best served warm, you should reheat them in the microwave in 20-second increments or in an oven at 300 F until warmed through.
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The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Laressa says
I looove savory scones. The sun dried tomato/chive/cheddar combination is genius! Thanks for sharing.
Tayler Ross says
I made these scones for breakfast this morning and oh my goodness were they amazing! I can't wait to make them again!
Cambrea Gordon says
YAY! Thanks so much Tayler!
Kris says
My kids really enjoyed making this with me - so easy and flavorful! Thank you for another winner!!
Amy Nash says
Usually we do sweet scones but these savory ones are wonderful! I love the herbs and cheese in them and they are great for an afternoon snack!
Beth says
These scones are perfection! I always thought they were kind of fussy to make but your version is incredibly easy too. Thanks for a delicious recipe!
Cambrea Gordon says
Thanks so much Beth! I'm glad you enjoyed them!
monica says
So good! Loved learning this new way of making scones, i find that shaping them into rounds and cutting them can be such a hassle sometimes. they were also so so delicious!
Cambrea Gordon says
Thank you Monica!