Description
Delight in these Goat’s Cheese, Dill, and Onion Savoury Scones, a perfect blend of flaky, buttery scones infused with tangy goat cheese, aromatic fresh dill, and mild onion flavor. Ideal for breakfast or as a savory snack alongside soups and salads, these easy-to-make scones combine traditional British baking with fresh herbs and creamy cheese for a mouthwatering treat.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
Wet Ingredients & Add-ins
- 4 tablespoons unsalted butter (cold and cubed)
- 3/4 cup crumbled goat’s cheese
- 1/4 cup finely chopped green onions or chives
- 2 tablespoons chopped fresh dill
- 3/4 cup whole milk (plus extra for brushing)
- 1 large egg
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, black pepper, and garlic powder if using. This creates the base for your scone dough.
- Incorporate the Butter: Cut the cold, cubed unsalted butter into the flour mixture using a pastry cutter or your fingertips until the texture resembles coarse crumbs. This step is crucial for flaky scones.
- Add Cheese and Herbs: Stir in the crumbled goat’s cheese, finely chopped green onions or chives, and fresh dill evenly to distribute the flavors throughout the dough.
- Combine Wet Ingredients: In a separate small bowl, whisk together whole milk and the egg, then pour this mixture into the dry ingredients.
- Form the Dough: Mix gently with a spatula or spoon just until combined to avoid overworking the dough, which can result in tough scones.
- Shape the Scones: Turn the dough onto a floured surface, gently pat it into a circle about 1 inch thick. Cut the dough into 8 wedges or use a round cutter for traditional scones.
- Prepare for Baking: Place the scones on the prepared baking sheet and brush the tops lightly with milk to help with browning.
- Bake: Bake the scones for 18 to 22 minutes or until they are golden brown and cooked through.
- Cool and Serve: Allow the scones to cool slightly on a wire rack before serving warm with butter or as an accompaniment to soups or salads.
Notes
- These scones are best enjoyed warm, paired with butter or alongside soups and salads for a complete savory treat.
- Try adding a handful of chopped sun-dried tomatoes for a burst of flavor variation.
- You can substitute feta cheese in place of goat’s cheese for a different but equally delicious taste.
