Just imagine: warm, flaky scones fresh from the oven, but instead of sweet, they’re packed with savory goodness. Whether you’re planning a cozy brunch, a quick snack, or an impressive appetizer, these recipes turn the humble scone into a versatile star. From cheesy classics to herb-infused twists, get ready to discover your new favorite bake—let’s dive into these delicious savory scone ideas!
Cheddar and Chive Scones
These cheddar and chive scones deliver savory, flaky perfection with minimal fuss. They’re ideal for breakfast, brunch, or a quick snack. Trust me, you’ll want to make a double batch.Serving: 8 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups all-purpose flour, plus extra for dusting
– 1 tbsp baking powder
– 1/2 tsp salt
– 1/2 cup cold unsalted butter, cubed (keep cold for flakiness)
– 1 cup shredded sharp cheddar cheese
– 1/4 cup chopped fresh chives
– 3/4 cup cold whole milk
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups flour, 1 tbsp baking powder, and 1/2 tsp salt.
3. Add 1/2 cup cold, cubed butter to the flour mixture.
4. Use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs with pea-sized bits.
5. Stir in 1 cup shredded cheddar cheese and 1/4 cup chopped chives until evenly distributed.
6. Pour in 3/4 cup cold milk and mix gently with a fork until a shaggy dough forms; avoid overmixing to keep scones tender.
7. Turn the dough out onto a lightly floured surface.
8. Pat the dough into a 1-inch thick circle.
9. Use a sharp knife to cut the circle into 8 wedges.
10. Place the wedges on the prepared baking sheet, spacing them about 2 inches apart.
11. Brush the tops lightly with extra milk for a golden finish.
12. Bake at 400°F for 18–20 minutes, until the scones are golden brown and a toothpick inserted comes out clean.
13. Transfer the scones to a wire rack to cool slightly before serving.
Zesty with sharp cheddar and fresh chives, these scones boast a crisp exterior and tender, fluffy interior. Serve them warm with a pat of butter or alongside soup for a comforting meal. They’re also fantastic split and toasted the next day.
Bacon and Cheddar Scones
Everyone needs a savory scone in their baking repertoire, especially when it involves bacon and cheddar. These scones are flaky, cheesy, and perfect for breakfast or a snack. They come together quickly with simple ingredients you likely have on hand.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups all-purpose flour (spooned and leveled for accuracy)
– 1 tbsp baking powder
– 1/2 tsp salt
– 1/2 cup cold unsalted butter, cubed (keep cold for flakiness)
– 1 cup shredded sharp cheddar cheese
– 1/2 cup cooked bacon, crumbled (about 6 slices, cooked until crisp)
– 3/4 cup cold whole milk (or buttermilk for tang)
– 1 large egg, beaten (for egg wash)
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, and salt until combined.
3. Add cold butter cubes to the flour mixture. Use a pastry cutter or your fingers to cut the butter into pea-sized pieces, working quickly to keep the butter cold.
4. Stir in shredded cheddar cheese and crumbled bacon until evenly distributed.
5. Pour in cold milk and mix with a fork just until a shaggy dough forms; do not overmix to avoid tough scones.
6. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle.
7. Use a sharp knife or bench scraper to cut the circle into 8 equal wedges.
8. Place the wedges on the prepared baking sheet, spacing them about 2 inches apart.
9. Brush the tops of the scones with the beaten egg wash for a golden finish.
10. Bake at 400°F for 18-20 minutes, or until the scones are golden brown and a toothpick inserted comes out clean.
11. Transfer the scones to a wire rack to cool for 5 minutes before serving.
Perfectly flaky with pockets of melted cheese and smoky bacon, these scones offer a satisfying crunch on the outside and a tender crumb inside. Serve them warm with a pat of butter or alongside scrambled eggs for a hearty brunch—they also freeze well for quick future meals.
Sun-Dried Tomato and Basil Scones
Venture beyond basic breakfast pastries with these savory scones. They’re packed with Mediterranean flavors and come together quickly. Perfect for brunch or an afternoon snack.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups all-purpose flour
– 1 tbsp baking powder
– 1/2 tsp salt
– 1/2 cup cold unsalted butter, cubed
– 1/2 cup sun-dried tomatoes in oil, drained and chopped
– 1/4 cup fresh basil, finely chopped
– 1/2 cup heavy cream, plus extra for brushing
– 1 large egg
Instructions
1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, and salt.
3. Add cold butter cubes. Use a pastry cutter or your fingers to cut butter into flour until mixture resembles coarse crumbs.
4. Stir in chopped sun-dried tomatoes and fresh basil until evenly distributed.
5. In a small bowl, whisk together heavy cream and egg until smooth.
6. Pour cream mixture into dry ingredients. Stir with a fork just until dough comes together; do not overmix.
7. Turn dough onto a lightly floured surface. Gently pat into an 8-inch circle about 1-inch thick.
8. Use a sharp knife to cut circle into 8 equal wedges.
9. Place wedges on prepared baking sheet, spacing them 2 inches apart.
10. Brush tops lightly with heavy cream for a golden finish.
11. Bake at 400°F for 18-20 minutes, until tops are golden brown and a toothpick inserted comes out clean.
12. Transfer scones to a wire rack to cool for 5 minutes before serving.
Buttery and tender with pockets of chewy tomato and fragrant basil. Serve warm with a schmear of herbed cream cheese or alongside a simple soup for a satisfying meal.
Rosemary Parmesan Scones
Unbelievably savory and perfect for any occasion, these Rosemary Parmesan Scones are a quick, flavorful treat. They combine fresh herbs and sharp cheese for a savory twist on a classic. You’ll have them ready in under an hour.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups all-purpose flour, spooned and leveled
– 1 tbsp baking powder
– 1 tsp salt
– 1/2 cup unsalted butter, cold and cubed
– 1/2 cup grated Parmesan cheese, plus extra for topping
– 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
– 3/4 cup heavy cream, plus extra for brushing
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, and salt.
3. Add cold butter cubes to the flour mixture. Use a pastry cutter or your fingers to cut the butter into pea-sized pieces, working quickly to keep the butter cold for flaky scones.
4. Stir in Parmesan cheese and rosemary until evenly distributed.
5. Pour in heavy cream and mix with a fork until a shaggy dough forms, being careful not to overmix to avoid toughness.
6. Turn dough onto a lightly floured surface and gently pat into a 1-inch thick circle.
7. Cut dough into 8 wedges using a sharp knife or bench scraper for clean edges.
8. Place wedges on the prepared baking sheet, spacing them 2 inches apart.
9. Brush tops with a thin layer of heavy cream and sprinkle with extra Parmesan cheese.
10. Bake at 400°F for 18-20 minutes, or until golden brown and a toothpick inserted comes out clean.
11. Transfer scones to a wire rack to cool for 5 minutes before serving.
These scones have a tender, crumbly texture with a crisp, cheesy crust. The rosemary adds an aromatic earthiness that pairs well with the sharp Parmesan. Serve them warm with soup or as a standalone snack for a satisfying savory bite.
Feta and Spinach Scones
Mornings demand something savory and satisfying. These flaky, cheesy scones deliver with minimal fuss. They’re perfect for brunch or a quick snack.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups all-purpose flour, plus extra for dusting
– 1 tbsp baking powder
– 1 tsp salt
– ½ cup cold unsalted butter, cubed
– 1 cup crumbled feta cheese
– 1 cup fresh spinach, roughly chopped
– ½ cup buttermilk, plus extra for brushing
– 1 large egg
Instructions
1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, and salt.
3. Add the cold butter cubes. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
4. Gently fold in the crumbled feta cheese and chopped spinach until just combined.
5. In a separate small bowl, whisk together the buttermilk and egg.
6. Pour the buttermilk mixture into the dry ingredients. Stir with a fork until a shaggy dough forms, being careful not to overmix.
7. Turn the dough out onto a lightly floured surface. Pat it into a 1-inch thick circle.
8. Use a sharp knife or bench scraper to cut the circle into 8 equal wedges.
9. Place the wedges on the prepared baking sheet, spacing them about 2 inches apart.
10. Brush the tops of each scone lightly with buttermilk.
11. Bake for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
12. Transfer the scones to a wire rack and let them cool for at least 5 minutes before serving.
Warm from the oven, they boast a crisp, golden exterior that gives way to a tender, flaky interior. The feta provides a salty tang that perfectly balances the earthy spinach. Serve them split and toasted the next day, or alongside a bowl of tomato soup for a comforting meal.
Caramelized Onion and Cheddar Scones
Crisp, savory scones get a flavor upgrade with sweet caramelized onions and sharp cheddar. These are perfect for brunch or a snack, with a tender crumb and golden edges. They come together quickly with simple ingredients.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 2 large yellow onions, thinly sliced (about 3 cups)
– 2 tbsp unsalted butter
– 1 tbsp olive oil
– 2 cups all-purpose flour
– 1 tbsp baking powder
– 1 tsp salt
– ½ tsp black pepper
– ½ cup cold unsalted butter, cubed
– 1 cup shredded sharp cheddar cheese
– ¾ cup cold buttermilk
– 1 large egg, beaten (for egg wash)
Instructions
1. Heat a large skillet over medium-low heat with 2 tbsp butter and 1 tbsp olive oil.
2. Add 2 large yellow onions, thinly sliced, and cook for 25-30 minutes, stirring occasionally, until deeply golden and caramelized. Tip: Cook onions slowly to avoid burning and develop sweetness.
3. Remove onions from heat and let cool completely to room temperature.
4. Preheat oven to 400°F and line a baking sheet with parchment paper.
5. In a large bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, 1 tsp salt, and ½ tsp black pepper.
6. Cut in ½ cup cold unsalted butter, cubed, using a pastry cutter or fingers until mixture resembles coarse crumbs.
7. Stir in 1 cup shredded sharp cheddar cheese and the cooled caramelized onions.
8. Pour in ¾ cup cold buttermilk and mix gently until just combined; do not overwork the dough.
9. Turn dough onto a lightly floured surface and pat into a 1-inch thick circle.
10. Cut into 8 wedges using a sharp knife or bench scraper. Tip: Use a clean cut to help scones rise evenly.
11. Place wedges on the prepared baking sheet, spaced 2 inches apart.
12. Brush tops with 1 large egg, beaten, for a shiny finish.
13. Bake at 400°F for 20-25 minutes, until golden brown and firm to the touch. Tip: Check doneness by inserting a toothpick; it should come out clean.
14. Let scones cool on the baking sheet for 5 minutes before transferring to a wire rack.
Perfectly flaky with pockets of melted cheese and sweet onion, these scones offer a savory twist. Serve warm with a pat of butter or alongside soup for a hearty meal. They store well in an airtight container for up to 2 days.
Jalapeño Cheddar Scones
These jalapeño cheddar scones deliver a savory kick perfect for brunch or a snack. They’re flaky, cheesy, and just spicy enough to wake up your taste buds. You can whip them up in under an hour with simple pantry staples.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups all-purpose flour
– 1 tbsp baking powder
– 1 tsp salt
– ½ cup cold unsalted butter, cubed
– 1 cup shredded sharp cheddar cheese
– 2 jalapeños, finely diced (seeds removed for less heat)
– ¾ cup cold buttermilk
– 1 large egg, beaten (for egg wash)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, and salt until combined.
3. Add the cold butter cubes to the flour mixture. Use a pastry cutter or your fingers to work the butter into pea-sized crumbs.
4. Stir in the shredded cheddar cheese and diced jalapeños until evenly distributed.
5. Pour in the cold buttermilk and mix gently with a fork until a shaggy dough forms. Tip: Avoid overmixing to keep the scones tender.
6. Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick circle.
7. Cut the circle into 8 wedges using a sharp knife or bench scraper.
8. Place the wedges on the prepared baking sheet, spacing them about 2 inches apart.
9. Brush the tops of each scone with the beaten egg wash for a golden finish.
10. Bake at 400°F for 18-20 minutes, or until the scones are golden brown and a toothpick inserted comes out clean. Tip: Rotate the baking sheet halfway through for even browning.
11. Let the scones cool on the baking sheet for 5 minutes before transferring to a wire rack. Tip: They’re best served warm, but store leftovers in an airtight container for up to 2 days.
Just out of the oven, these scones boast a crisp exterior that gives way to a soft, flaky interior packed with melted cheddar and a subtle jalapeño heat. Serve them warm with a pat of butter or alongside a bowl of chili for a comforting meal.
Garlic Herb and Cheese Scones
Naturally, these savory scones are a quick, cheesy delight perfect for any meal. They come together in under 30 minutes, requiring minimal effort for maximum flavor. Expect a tender, flaky texture with pockets of melted cheese and aromatic herbs.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups all-purpose flour
– 1 tbsp baking powder
– 1 tsp salt
– 1/2 cup cold unsalted butter, cubed (keep cold for flakiness)
– 1 cup shredded sharp cheddar cheese
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced (or 1 tsp garlic powder)
– 3/4 cup cold whole milk (or buttermilk for tang)
– 1 large egg, beaten (for egg wash)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, and salt until fully combined.
3. Add the cold butter cubes to the flour mixture. Use a pastry cutter or your fingers to work the butter into pea-sized crumbs, being careful not to overmix to keep the scones tender.
4. Stir in the shredded cheddar cheese, chopped parsley, and minced garlic until evenly distributed.
5. Pour in the cold milk and mix gently with a fork until a shaggy dough forms, avoiding over-kneading to prevent toughness.
6. Turn the dough onto a lightly floured surface and pat it into a 1-inch thick circle.
7. Cut the dough into 8 wedges using a sharp knife or bench scraper for clean edges.
8. Place the wedges on the prepared baking sheet, spacing them about 2 inches apart.
9. Brush the tops of the scones with the beaten egg wash for a golden-brown finish.
10. Bake in the preheated oven for 12-15 minutes, or until the scones are puffed and golden brown on top.
11. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.
Just out of the oven, these scones boast a crisp exterior that gives way to a soft, cheesy interior. The garlic and herbs infuse every bite with savory depth, making them ideal for pairing with soup or enjoying warm with butter. For a twist, try adding crumbled bacon or swapping cheddar for Gruyère to customize the flavor.
Smoked Salmon and Dill Scones
Kick off your weekend brunch with these savory scones that blend rich smoked salmon with fresh dill in a tender, flaky pastry. They come together quickly and bake up golden brown, perfect for a lazy morning or elegant gathering. You’ll love the balance of smoky fish and bright herbs in every bite.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups all-purpose flour, plus extra for dusting
– 1 tbsp baking powder
– 1/2 tsp salt
– 1/2 cup cold unsalted butter, cubed
– 1/2 cup cold heavy cream
– 1 large egg
– 4 oz smoked salmon, chopped
– 2 tbsp fresh dill, chopped
– 1 egg yolk mixed with 1 tbsp water for egg wash
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, and salt.
3. Add cold butter cubes and use a pastry cutter or fingers to cut butter into flour until mixture resembles coarse crumbs. Tip: Keep butter cold for flakier scones.
4. In a small bowl, whisk together heavy cream and egg until combined.
5. Pour cream mixture into flour mixture and stir just until dough starts to come together.
6. Gently fold in chopped smoked salmon and dill until evenly distributed. Tip: Avoid overmixing to prevent tough scones.
7. Turn dough out onto a lightly floured surface and pat into a 1-inch thick circle.
8. Cut dough into 8 wedges using a sharp knife or bench scraper.
9. Place wedges on prepared baking sheet, spacing them 2 inches apart.
10. Brush tops with egg wash for a golden finish.
11. Bake at 400°F for 18-20 minutes, until scones are golden brown and a toothpick inserted comes out clean. Tip: Rotate pan halfway through for even browning.
12. Transfer scones to a wire rack to cool slightly before serving.
Ready to enjoy warm or at room temperature, these scones boast a tender, crumbly interior with pockets of smoky salmon and fresh dill. Serve them split and topped with cream cheese or alongside a simple green salad for a light meal.
Ham and Swiss Cheese Scones
Ham and Swiss cheese scones are savory, flaky pastries perfect for brunch or a quick snack. They combine salty ham and melty Swiss cheese in a tender, buttery dough. These are easy to make and versatile for any meal.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups all-purpose flour, spooned and leveled
– 1 tbsp baking powder
– 1/2 tsp salt
– 1/4 tsp black pepper, adjust to taste
– 1/2 cup unsalted butter, cold and cubed
– 1/2 cup diced ham, about 1/4-inch pieces
– 3/4 cup shredded Swiss cheese
– 1/2 cup whole milk, plus extra for brushing
– 1 large egg
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, salt, and pepper.
3. Add cold butter cubes to the flour mixture.
4. Use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs with pea-sized pieces.
5. Stir in diced ham and shredded Swiss cheese until evenly distributed.
6. In a small bowl, whisk together milk and egg until combined.
7. Pour the milk mixture into the flour mixture.
8. Gently mix with a fork until a shaggy dough forms, being careful not to overwork it.
9. Turn the dough out onto a lightly floured surface.
10. Pat the dough into a 1-inch thick circle, about 8 inches in diameter.
11. Cut the circle into 8 equal wedges using a sharp knife or bench scraper.
12. Place wedges on the prepared baking sheet, spacing them about 2 inches apart.
13. Brush the tops of the scones lightly with milk for a golden finish.
14. Bake at 400°F for 18-20 minutes, until golden brown and a toothpick inserted comes out clean.
15. Transfer scones to a wire rack to cool slightly before serving.
Flaky and savory, these scones have a tender crumb with pockets of melted cheese and salty ham. Serve them warm with a pat of butter or alongside a bowl of soup for a comforting meal. They also freeze well for quick reheating on busy mornings.
Cracked Pepper and Parmesan Scones
Rustic yet refined, these savory scones combine sharp Parmesan and bold cracked pepper in a tender, flaky base. They’re perfect for brunch or alongside soup, requiring just a handful of pantry staples. Expect a golden, craggy exterior with a soft, buttery interior.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups all-purpose flour, spooned and leveled
– 1 tbsp baking powder
– 1 tsp kosher salt
– 1 tbsp freshly cracked black pepper, adjust for more heat
– ½ cup cold unsalted butter, cubed
– 1 cup grated Parmesan cheese, plus extra for topping
– ¾ cup cold heavy cream, plus 1 tbsp for brushing
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, salt, and cracked pepper.
3. Add cold butter cubes to the dry ingredients. Use a pastry cutter or your fingers to work the butter into pea-sized crumbs.
4. Stir in grated Parmesan cheese until evenly distributed.
5. Pour in ¾ cup cold heavy cream. Mix gently with a fork until a shaggy dough forms; avoid overmixing to keep scones tender.
6. Turn dough onto a lightly floured surface. Pat into a 1-inch thick circle.
7. Cut dough into 8 wedges using a sharp knife or bench scraper.
8. Place wedges on the prepared baking sheet, spacing them 2 inches apart.
9. Brush tops with remaining 1 tbsp heavy cream and sprinkle with extra Parmesan.
10. Bake at 400°F for 18–20 minutes, until golden brown and firm to the touch.
11. Transfer scones to a wire rack to cool for 5 minutes before serving.
Golden and fragrant, these scones boast a crisp crust with a moist, layered crumb. The Parmesan melts into a salty richness, balanced by the peppery kick. Serve warm with a pat of butter or alongside a creamy tomato bisque for a cozy meal.
Olive and Herb Scones
A savory twist on classic scones, these olive and herb versions are perfect for brunch or alongside soup. They come together quickly with pantry staples and deliver bold Mediterranean flavors in every bite. Expect a tender, flaky interior with crispy golden edges.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups all-purpose flour, plus extra for dusting
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup unsalted butter, cold and cubed
– 1/2 cup pitted Kalamata olives, chopped (or any briny olive)
– 2 tablespoons fresh rosemary, finely chopped (or 2 teaspoons dried)
– 1/2 cup buttermilk, cold (or milk with 1/2 tablespoon lemon juice)
– 1 large egg, beaten for egg wash
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups flour, 1 tablespoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3. Add 1/2 cup cold cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into pea-sized crumbs.
4. Stir in 1/2 cup chopped olives and 2 tablespoons chopped rosemary until evenly distributed.
5. Pour in 1/2 cup cold buttermilk. Mix gently with a fork until a shaggy dough forms, being careful not to overwork it.
6. Turn the dough onto a lightly floured surface. Pat it into a 1-inch thick circle.
7. Use a sharp knife or bench scraper to cut the circle into 8 wedges. Tip: A clean cut helps the scones rise evenly.
8. Place the wedges on the prepared baking sheet, spacing them about 1 inch apart.
9. Brush the tops of the scones lightly with the beaten egg wash. Tip: This gives them a golden, glossy finish.
10. Bake at 400°F for 12-15 minutes, until the tops are golden brown and a toothpick inserted comes out clean.
11. Transfer the scones to a wire rack to cool for 5 minutes before serving. Tip: Letting them cool slightly prevents them from being too crumbly.
Just out of the oven, these scones offer a delightful contrast of textures—crispy on the outside, soft and flaky inside. The salty olives and aromatic rosemary shine through, making them a savory treat. Serve warm with a pat of butter or alongside a hearty stew for a comforting meal.
Zucchini Cheddar Scones
Every cook needs a savory scone in their repertoire, and these Zucchini Cheddar Scones deliver. They’re a perfect way to use up summer squash, with a tender crumb and sharp cheese flavor. You’ll have them on the table in under an hour.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups all-purpose flour
– 1 tbsp baking powder
– 1 tsp salt
– 1/2 cup cold unsalted butter, cubed
– 1 cup shredded zucchini, squeezed dry with a towel
– 1 cup shredded sharp cheddar cheese
– 1/2 cup buttermilk, plus extra for brushing
– 1 large egg
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, and salt.
3. Add the cold butter cubes to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
4. Stir in the shredded zucchini and cheddar cheese until evenly distributed.
5. In a small bowl, whisk together the buttermilk and egg.
6. Pour the buttermilk mixture into the dry ingredients. Gently mix with a fork until just combined; do not overmix to keep the scones tender.
7. Turn the dough out onto a lightly floured surface. Pat it into a 1-inch thick circle.
8. Use a sharp knife to cut the circle into 8 wedges.
9. Place the wedges on the prepared baking sheet, spacing them about 2 inches apart.
10. Brush the tops of the scones lightly with buttermilk for a golden finish.
11. Bake for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
12. Transfer the scones to a wire rack to cool for 5 minutes before serving.
Keep these scones warm for the best texture—they’re wonderfully flaky with a moist interior from the zucchini. Their savory, cheesy flavor pairs perfectly with a bowl of soup or a simple salad. For a creative twist, crumble one over scrambled eggs at breakfast.
Pesto and Pine Nut Scones
You’ve likely had sweet scones, but savory pesto and pine nut scones are a game-changer for brunch or a snack. They’re rich, herby, and incredibly easy to make with pantry staples.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups all-purpose flour
– 1 tbsp baking powder
– 1/2 tsp salt
– 1/2 cup cold unsalted butter, cubed
– 1/2 cup buttermilk, plus extra for brushing
– 1/3 cup prepared basil pesto
– 1/4 cup pine nuts, toasted
– 1 large egg
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, and salt.
3. Add cold butter cubes and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together buttermilk, pesto, and egg until smooth.
5. Pour the wet ingredients into the dry ingredients and stir just until a shaggy dough forms—do not overmix.
6. Gently fold in toasted pine nuts with a few turns of the spatula.
7. Turn the dough onto a lightly floured surface and pat it into a 1-inch thick circle.
8. Use a sharp knife or bench scraper to cut the circle into 8 wedges.
9. Place wedges on the prepared baking sheet, spacing them about 2 inches apart.
10. Brush the tops lightly with buttermilk for a golden finish.
11. Bake for 18–20 minutes, until the scones are golden brown and a toothpick inserted into the center comes out clean.
12. Let the scones cool on the baking sheet for 5 minutes before transferring to a wire rack.
Keep these scones warm for a soft, tender crumb that pairs perfectly with soups or eggs. Their savory pesto flavor and crunchy pine nuts make them ideal for a quick breakfast or an elegant appetizer when split and topped with cream cheese.
Thyme and Gruyere Scones
Packed with savory flavor, these Thyme and Gruyere Scones are a simple yet impressive treat. They come together quickly with pantry staples, perfect for a weekend brunch or afternoon snack. You’ll love the cheesy, herby aroma that fills your kitchen.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 18 minutes
Ingredients
– 2 cups all-purpose flour
– 1 tbsp baking powder
– 1 tsp salt
– 1/2 cup cold unsalted butter, cubed
– 1 cup shredded Gruyere cheese
– 2 tbsp fresh thyme leaves, or 2 tsp dried
– 3/4 cup whole milk
– 1 large egg, for egg wash
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, and salt until fully combined.
3. Add the cold butter cubes to the flour mixture. Use a pastry cutter or your fingers to work the butter into pea-sized crumbs, keeping it cold for flaky layers.
4. Stir in the shredded Gruyere cheese and thyme leaves until evenly distributed.
5. Pour in the whole milk and mix gently with a fork until a shaggy dough forms, being careful not to overwork it.
6. Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick circle.
7. Use a sharp knife or bench scraper to cut the circle into 8 equal wedges.
8. Place the wedges on the prepared baking sheet, spacing them about 2 inches apart.
9. In a small bowl, beat the egg with 1 tablespoon of water to make an egg wash.
10. Brush the tops of each scone with the egg wash for a golden, shiny finish.
11. Bake at 400°F for 16-18 minutes, until the scones are puffed and golden brown on top.
12. Let the scones cool on the baking sheet for 5 minutes before transferring to a wire rack.
Serve these scones warm for the best texture—crisp on the outside with a tender, cheesy crumb inside. Their savory thyme and nutty Gruyere flavor pairs wonderfully with a bowl of soup or a simple salad.
Roasted Red Pepper and Goat Cheese Scones
Nostalgic for a savory brunch treat? These scones blend roasted red peppers’ sweetness with tangy goat cheese. They’re surprisingly simple to make from scratch.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups all-purpose flour
– 1 tbsp baking powder
– 1 tsp salt
– 1/2 cup cold unsalted butter, cubed (keep chilled until use)
– 1/2 cup crumbled goat cheese
– 1/2 cup chopped roasted red peppers, patted dry (from a jar is fine)
– 2/3 cup whole milk
– 1 large egg, beaten (for egg wash)
Instructions
1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, and salt.
3. Add cold butter cubes. Use a pastry cutter or fingers to cut butter into flour until mixture resembles coarse crumbs.
4. Gently fold in goat cheese and roasted red peppers until just combined.
5. Pour in milk. Stir with a fork until a shaggy dough forms—do not overmix.
6. Turn dough onto a lightly floured surface. Pat into a 1-inch thick circle.
7. Cut circle into 8 wedges using a sharp knife. Tip: Dip knife in flour to prevent sticking.
8. Place wedges 2 inches apart on prepared baking sheet.
9. Brush tops with beaten egg wash for a golden finish.
10. Bake at 400°F for 18–20 minutes, until tops are golden brown and a toothpick inserted comes out clean.
11. Transfer scones to a wire rack. Cool for 5 minutes before serving.
These scones emerge flaky and tender with pockets of melted goat cheese. Their savory-sweet balance pairs perfectly with a dollop of herb butter or alongside a simple salad. Try them warm for the best texture.
Corn and Cheddar Scones
You’ll love these savory Corn and Cheddar Scones—they’re tender, cheesy, and perfect for breakfast or a snack. Serving: 8 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups all-purpose flour
– 1 tbsp baking powder
– 1 tsp salt
– 1/2 cup cold unsalted butter, cubed (keep chilled until use)
– 1 cup shredded sharp cheddar cheese
– 1 cup frozen corn kernels, thawed and patted dry
– 3/4 cup buttermilk
– 1 large egg, beaten (for egg wash)
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, and salt.
3. Add cold butter cubes to the flour mixture and use a pastry cutter or your fingers to cut in until the mixture resembles coarse crumbs.
4. Stir in shredded cheddar cheese and corn kernels until evenly distributed.
5. Pour in buttermilk and mix gently with a fork until just combined—do not overmix to keep scones tender.
6. Turn dough out onto a lightly floured surface and pat into a 1-inch thick circle.
7. Cut dough into 8 wedges using a sharp knife or bench scraper.
8. Place wedges on the prepared baking sheet, spacing them about 2 inches apart.
9. Brush tops of scones with beaten egg wash for a golden finish.
10. Bake at 400°F for 18–20 minutes, until golden brown and a toothpick inserted comes out clean.
11. Let scones cool on the baking sheet for 5 minutes before transferring to a wire rack.
Lightly crisp on the outside with a soft, fluffy interior, these scones are packed with sweet corn and sharp cheddar flavor. Serve warm with a pat of butter or alongside a bowl of chili for a comforting meal.
Savory Buttermilk Herb Scones
Savory buttermilk herb scones are a flaky, tender treat perfect for breakfast or alongside soup. They come together quickly with pantry staples and fresh herbs. Serve warm with butter or as a base for savory toppings.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups all-purpose flour
– 1 tbsp baking powder
– 1 tsp salt
– 1/2 cup cold unsalted butter, cubed
– 1/2 cup fresh herbs (like chives, parsley, or dill), chopped
– 3/4 cup buttermilk, cold
– 1 large egg, for egg wash
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, and salt until combined.
3. Add the cold butter cubes to the flour mixture. Use a pastry cutter or your fingers to work the butter into pea-sized crumbs, keeping it cold for flaky layers.
4. Stir in the chopped fresh herbs evenly throughout the mixture.
5. Pour in the cold buttermilk and mix gently with a fork until a shaggy dough forms, being careful not to overwork it to avoid tough scones.
6. Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick circle.
7. Use a sharp knife or bench scraper to cut the circle into 8 wedges, dipping the blade in flour to prevent sticking.
8. Place the wedges on the prepared baking sheet, spacing them about 2 inches apart.
9. In a small bowl, beat the egg with 1 tablespoon of water to make an egg wash. Brush it lightly over the tops of the scones for a golden finish.
10. Bake in the preheated oven for 12-15 minutes, until the scones are golden brown and a toothpick inserted comes out clean.
11. Transfer the scones to a wire rack to cool slightly before serving.
Buttery and herb-flecked, these scones offer a crisp exterior with a soft, moist interior. Enjoy them split and topped with cream cheese and smoked salmon for a brunch twist, or crumble them over a bowl of tomato soup.
Conclusion
Joyful baking awaits with these 22 savory scone recipes perfect for any gathering! Whether you’re hosting brunch or craving a cozy snack, there’s a delicious option here for every home cook. We’d love to hear which recipes you try—please leave a comment with your favorites and share this roundup on Pinterest to spread the baking inspiration!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
