Coming in hot before a weekend full of brunching with these incredible Cheese and Scallion Scones!
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.
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!
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
- 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.
- 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.
- Preheat oven to 400 degrees.
- 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.
WOW – these look incredible. And you’re right, it would be impossible to have just one.
I know right!?!? I had at least 3 throughout the day yesterday! whoops 🙂
oh how i love a savory scone. do you deliver?
hahah delivery only for you Suz!
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?????
Tasty idea! I’m sometimes hesitant with scones because they can be made poorly, but this looks fantastic.
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!! 🙂
They look so flaky and tasty and the pics are beautiful too!
Thanks Cathy!! xoxo
Mmm! I love savory scones. Great post!
I made something very similar for the Nat’l Food Bloggers Bake Sale back in April, but they included bacon! You can check them out here:
Yours look great, Gaby! I can see why you’re addicted to them for breakfast!
Gaby, These look delish! I could just stick my hand inside my screen and grab one! YUM!
Your cheese and scallion scones sound amazing. Love that you use 3 cheeses in these. Starving now thank you!!
These look like they have the perfect texture for scones – well done!
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! 🙂
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!
these look AMAZING
Gaby, Gaby, Gaby… so glad you dove into savory scone making, those look mouthwatering! YUM 🙂
Oh my, I need those in my life right this minute!
Can you use whipped cream cheese?
Gaby, is it 1 tsp sea salt? Recipe just says “1 sea salt”.
yes!! my bad!
What is the measurement for salt? The recipe says 1 salt salt.
These look and sound delicious.
The ingredient list says “1 salt salt.” Can you clarify, please.
I LOVE savory scones!! Yes please to these!
Wow, these sound too delish! Perfect for this Easter weekend. Pinned!
Is it really necessary to use unsalted butter? Or will salted butter be ok??
you can use salted – but cut down on the added salt by half!!
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?
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
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?
you want the lumps!!
I was a little nervous about making these at first since I’ve never made scones or anything like it before. And I’m so glad I went through with it! All the scones I’ve ever had were always dry. This was fluffy and just so bomb. Another winning recipe from Gaby!
Can we use gluten free flour for these?
These sound delicious! The perfect addition to any brunch.
Wondering. If I can use baking soda instead of baking powder?
haven’t tried it so I can’t say for sure but they aren’t usually interchangeable
These came out SO good! We’re down to our last one and I’m devastated! Thanks so much for the recipe!
I made these for Mother’s Day brunch and turned them into breakfast sandwiches (with Gaby’s whipped goat cheese, caramelized onions, bacon, arugula and a fried egg) and they were a huge hit! I made the dough a few hours in advance so they were waiting in the fridge. When everyone arrived I just popped them in the oven and brunch was served 30 minutes later. Super easy. I’ll definitely make them again.
THIS IS GENIUS
Do you think this recipe would work with a gluten flour that is one to one with regular white flour?
Made these for an at-home brunch and they were a huge hit!! I have a few left over – think they’d do well if I froze the leftovers?