Cheese and Scallion Scones

Coming in hot before a weekend full of brunching with these incredible Cheese and Scallion Scones!

Cheese and Scallion Scones from (@whatsgabycookin)

Maybe these are scones, maybe they are more like biscuits, but regardless, you need them in your life this weekend. Flaky dough stuffed to the brim with a variety of cheeses, scallions and black pepper… omg it’s perfect. I like to bake these Cheese and Scallion Scones off the morning of brunch so they are still hot when guests stroll in the front door. You can serve them up plain, with a side of really delish butter, or sandwich some bacon and eggs in between for a breakfast sandwich.

Cheese and Scallion Scones from (@whatsgabycookin)

There’s truly no bad way to serve them… and they couldn’t be easier to make! Cheese and Scallion Scones FOR THE WIN! Get after it this weekend guys!

Cheese and Scallion Scones from (@whatsgabycookin)

Savory Cheese and Scallion Scones

Savory Cheese and Scallion Scones


  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 5 tbsp unsalted butter, cold, cut into chunks
  • 1 1/2 cup heavy cream
  • 3 oz feta cheese, crumbled
  • 3 oz shredded cheddar
  • 4 ounces cream cheese, softened
  • 1 cup chopped scallions
  • 1 egg for egg wash


  1. Combine the dry ingredients; flour, baking powder, and salt. Using a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Next add the various cheeses, cream cheese and scallions. Next add the heavy cream. Fold everything together being careful not to overwork the dough.
  2. Form 12 medium sized mounds out of the dough. The size can vary depending on if you want to stretch the recipe to make more. Arrange them on a parchment lined baking sheet and chill for an hour.
  3. Preheat oven to 400 degrees.
  4. Once chilled, whisk the egg together with 2 tablespoons of water. Brush the egg wash over the scones and bake for 16-20 minutes until tops are golden brown. Remove from oven and serve with butter, scrambled eggs, bacon etc.

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  1. Now I’m really sorry I had oatmeal this morning!! These look positively scrumptious. I have some scallions out in the garden – could you come and make some of these for me?????

    1. I hear ya Nicole! I always stay away from scones when I am out to eat because they are dry and gross – but homemade scones are the way to go!! 🙂

  2. I think I’m going to start calling you the Scone Princess or something of that nature. These look absolutely phenomenal, and if there even half as good as your completely addictive cranberry scones, then I’m in trouble. You should write a scone cookbook! 🙂

  3. Beautiful scones, beautiful photography! I made sweet scones just last week and have been craving a more savory variation. This will be on my recipes-to-try list for the coming weekend. Thanks, Gaby!

  4. Hi,
    These look and sound delicious.
    The ingredient list says “1 salt salt.” Can you clarify, please.

  5. Could you stew these for a day or two for breakfast/lunch on the go without being too stale? Or freeze the chilled biscuits and pop them in two at a time maybe?

    1. yes, I keep them in an air tight container for about 5 days in the fridge. And yes, you could keep the raw dough in the freezer and let it thaw a bit before baking if you prefer

  6. Gaby,

    This was my first time making scones so this may be a stupid question, but is the cream cheese supposed to lump together in the flour like the butter? Or is it supposed to be totally incorporated? If so, how do you prevent the lumping?

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