Savoury Scones

by Jessica Nguyen

These savoury scones are so simple and quick to make.  I've developed them to be made in 30 minutes, prepped in 10, baked in 20 with no equipment needed and measured in cups and spoons, however I have also added in the gram measurements below for those who prefer to cook that way.

 

Makes- 6 scones

Ingredients- 8 

Cooking Time- 30 minutes (10 minutes prep time, 20 minutes baking time)

Skill Level- Easy



Ingredients

2 cups (290g) All purpose plain flour, sifted

1.5 tsp (7g) baking powder

1 tsp salt (7g)

50g unsalted butter, cubed and cold straight out of the fridge

1/4 cup (30g) pickled jalapenos, roughly chopped. For an extra kick of spice, add in a generous glug of chilli oil

â…“ cup (20g, 2 stalks) spring onions, finely sliced

1.5 cups (120g) cheddar or tasty cheese, shredded

3/4 cup (150g) milk

Serve with salted butter, optional


Method

  1. Preheat oven to 200 degrees celsius and line a baking tray with baking paper.

  2. Add flour, salt and baking powder to a mixing bowl and stir to combine roughly with your fingers.

  3. Add the butter and rub it into the flour using your fingers until it resembles breadcrumbs.

  4. Add in the jalapenos, spring onion and cheese (reserve a small handful of cheese for sprinkling on top later) and roughly mix to combine with your hands.

  5. Pour in milk and quickly work the mixture into a rough ball.

  6. Turn onto your benchtop/board and gently shape until it has just come together. I find cutting it in half and placing a piece on top of each other the best way form the dough.

  7. Shape into a rough rectangle loaf and cut into 6 equal square pieces.

  8. Transfer to a baking tray lined with baking paper and gently shape if needed.

  9. Sprinkle reserved cheese on top of each scone, pressing down slightly.

  10. Bake in the oven for about 20 minutes or until golden brown.

  11. Pull out of the oven and allow to slightly cool on a wire rack, before eating at least one whilst still warm. I like to cut mine in half and spread a generous amount of good quality salted butter.

  12. If not consuming immediately, allow to cool completely before transferring to an airtight container. Consume within 3 days, if that’s even possible.

 

FAQs & Notes

Freezing- These can be baked in advance and frozen. Simply cool completely before freezing. When you want to consume, simply heat in the microwave from frozen for 45 seconds or until warm.

Dairy Free/Vegan option- This recipe can be made dairy-free/vegan by simply swapping the butter, milk and cheese for a dairy-free/vegan alternative using the same measurements. This has been recipe tested and confirmed by a lovely follower.

Gluten-Free- This recipe can also be made gluten-free with gluten-free flour and this has has been tested by another lovely follower too. She mentioned she just needed to bake for an extra 5 minutes.

Any other feedback or notes, please let me know and I'll share them here for everyone! x

Watch the Process

 

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