Recipe: Savory Cheese and Scallion Scones with Cream Cheese and Feta (2024)

Recipe: Savory Cheese and Scallion Scones with Cream Cheese and Feta (2)

These simple yet impressive scones are perfect for breakfast, brunch, and beyond.

May 2012 update: You'll find the chive and sharp cheddar version of this recipe here.

Did I ever mention how much I love scones? No? Huh. Well, I do. Absolutely adore them. Could probably eat them every day for a month and never tire of them. I even have a whole stack of delectable sounding scone recipes to try someday. In the meantime, I make my tried and true favorites. I already shared one of them with you last month,

Cranberry Christmas Scones

, which are tasty any time of year.

Another recipe I've been loving and making for years is for Savory Cheese and Scallion Scones. These were created back in 1993 during a severe scone craving when there was no butter in the house. They mix up quickly and are nicely versatile.

Half & half will give you richer scones with a slightly nicer texture, but whole milk works fine, is lower in fat and calories, and is usually always in the fridge. Either way, these are very moist and are healthier for you than traditional scones made with butter and heavy cream.

You can also substitute Neufchatel cheese for the cream cheese, but I don't recommend using fat-free cream cheese. Fresh baking powder is essential.

And as always, I urge you to seek out


and organic ingredients whenever you can. These days they're often easy to find and, in my opinion, really do taste better—not to mention how much better they are for farm workers and the environment.

Serve these scones warm from the oven with dinner instead of rolls or bread—plain, buttered, or with cream cheese. Or split and toast them in the toaster, spread with cream cheese and thinly sliced ham or turkey for a satisfying breakfast on the run, light lunch, or terrific after-school snack.

They also freeze beautifully if you happen to have any left over (hint: the recipe can easily be doubled). Defrost them at room temperature and heat at 375° for about 5 to 8 minutes. If you're in a hurry, you can defrost them gently in the microwave and then put them in the oven or toaster oven.

The optional egg glaze gives these scones a beautiful shine and dark golden color. Look for farm fresh eggs at your farmers' market or natural foods store, or search for a local farmer on

Local Harvest

. You won't believe the difference compared to commercial eggs laid by unhappy hens living in horrible battery cages. The yolks are sometimes so dark they're a

gorgeous deep orange,

and the eggs actually taste like eggs! And of course, you're also supporting small farmers.

Not a feta fan? Try

cheddar and chive instead

, with or without a sprinkling of dill. You'll find more about growing your own chives (it's easy!), along with a recipe for homemade herbed yogurt cheese



Recipe: Savory Cheese and Scallion Scones with Cream Cheese and Feta (3)

Farmgirl Susan's Savory Cheese & Scallion Scones
Makes 8 large scones or 12 small ones

**Click here to print this recipe**

I highly recommend investing in a couple of heavy duty commercial rimmed baking sheets. Treat them well—I usually line mine with sheets of unbleached parchment paper, which is wonderful stuff—and they'll last for ages. I've been using the heck out of some of mine for 20 years for everything from

baking cookies


roasting Brussels sprouts


2½ to 3 cups organic all-purpose flour

1 Tablespoon + 2 teaspoons baking powder (make sure it's fresh!)

1 teaspoon salt

4 ounces feta cheese, crumbled

4 ounces cream cheese, softened in the microwave 15-30 seconds (you want it very soft)

4 scallions (green onions), green & white parts, chopped

1 cup organic whole milk or half and half

1 large egg

Optional Egg glaze:

Beat 1 egg and 2 Tablespoons of organic milk (or half and half) well with a fork

1. Heat the oven to 400 degrees F.

2. Combine 2½ cups of the flour, the baking powder, and salt in a large bowl.

3. Add the cheeses & toss gently with a fork until combined.

4. Add the scallions & toss gently with a fork until combined.

5. Beat the milk (or half and half) with the egg and gently it fold into the dry ingredients, mixing lightly until a soft dough forms. Add up to 1/2 cup additional flour if the dough is too sticky.

6. On a floured surface, gently pat the dough into a circle approximately 1-inch thick (or into two smaller circles for 12 scones). The key to tender scones is to handle the dough as little as possible and with a light touch.

With a sharp knife (I use a large serrated knife dipped in flour), cut the circle(s) into 8 or 12 wedges and place them on a heavy duty baking sheet lined with unbleached parchment paper.

7. Brush the tops and sides of the scones with the egg glaze if desired, and bake for 20 to 25 minutes, or until golden brown. Cool on a wire rack. Serve warm, or cool completely and refrigerate or freeze in a heavy zipper bag or airtight container.

More Farmgirl Fare muffin, scone, and quick bread recipes:
Meyer Lemon (or Regular Lemon) Scones
Cranberry Christmas Scones (tasty any time of year!)
Beyond Easy Beer Bread (one of my most popular recipes)
Whole Wheat Beer Bread
Heavenly Lemon Coconut Quick Bread
Spicy Pumpkin Pecan Raisin Muffins
100% Whole Grain Ginger and Pear Bran Muffins
My Best 100% Whole Grain Blueberry Bran Muffins (plus other flavors)

Still hungry? You'll find links to all my sweet and savory Less Fuss, More Flavor recipes in the Farmgirl Fare Recipe Index.

©, the sconehead foodie farm blog where Farmgirl Susan shares stories & photos of her crazy country life on 240 remote Missouri acres—and you can always find a scone or two in the freezer.

Recipe: Savory Cheese and Scallion Scones with Cream Cheese and Feta (2024)


What is better for scones buttermilk or heavy cream? ›

Heavy Cream or Buttermilk: For the best tasting pastries, stick with a thick liquid such as heavy cream or buttermilk. I usually use heavy cream, but if you want a slightly tangy flavor, use buttermilk.

Why are my cheese scones hard? ›

Scone mix is far wetter than a dough – it's somewhere between a batter and a dough. Only lightly flour your work surface to avoid incorporating extra flour into the dough. Just a reminder: Don't overwork the dough or the scones will turn out rubbery – or worse, bullety and hard.

What goes with savory scones? ›

12 Tasty Ideas for All Butter Cheese Scones
  1. Ploughman's Pickle. The tangy flavour of ploughman's pickle makes it the perfect accompaniment for cheese. ...
  2. Cold Cuts of Ham. ...
  3. Sweet Chilli Sauce. ...
  4. Salad. ...
  5. Strawberry Jam. ...
  6. Tomato Chutney. ...
  7. Chunks of Cheese. ...
  8. Slices of Apple.

How do you make Mary Berry's cheese scones? ›

Mary Berry's Cheesey Cheese Scones
  1. Preheat oven to 220 degrees c and shove some greaseproof onto baking trays.
  2. Plonk flour, chilli powder, salt (basically all the dry ingredients bar cheese) into a mixing bowl.
  3. Rub in the butter until you have the consistency of breadcrumbs.
  4. Stir through 100g grated cheddar.

What to avoid when making scones? ›

5 Mistakes to Avoid When Baking Scones
  1. Using anything but cold ingredients. The secret to the flakiest scones is to start with cold ingredients — cold butter, cold eggs, and cold cream. ...
  2. Only using all-purpose flour. ...
  3. Overmixing the dough. ...
  4. Not chilling the dough before baking. ...
  5. Baking them ahead of time.
May 1, 2019

What is the secret to making good scones? ›

Baking tips for making the perfect scones

The colder the better when it comes to scones, we recommend a chilled bowl and pastry cutter too. Use pastry flour: This will create a noticeably lighter scone. However, self-raising flour works just as well and creates a higher rising scone that holds its shape nicely.

What is the best flour for scones? ›

The secret is using cake flour instead of all-purpose flour. It's lower in protein and makes for ultra-tender scones. If you don't have any on hand, you can easily make your own using all-purpose flour and cornstarch (see the FAQs below).

Should you chill scone dough before baking? ›

Not chilling the dough before baking: to really ace your scones, it helps to chill your dough again before it's baked. Using cold ingredients does help, but your hands will warm up the dough when you're working with it and the extra step of chilling will help you get the best result.

Should scone dough rest before baking? ›

The resting of the dough helps to relax the dough so everything remains tender, if you kneaded the dough and baked the scones immediately the insides would be great but the outsides would be tough and chewy.

What do British people eat with their scones? ›

They're usually plain, crumbly, pillow-like, dense, and lightly sweetened. The traditional English scones served with our High teas are round, not triangular, and they're served with jam and clotted cream.

What jam is traditional with scones? ›

Cream tea is scones with clotted cream and (strawberry) jam and a lovely cup of tea. Traditionally, afternoon tea is a bit richer. On top of tea and scones, an afternoon tea also offers sandwiches and yummy cakes.

What do Scottish people eat with scones? ›

Although the English eat scones mainly at teatime, the Scots eat them at almost any time: with midmorning coffee, with soup and salad at lunch, at afternoon tea or high tea, and even with a glass of wine at the co*cktail hour.

Is it better to make scones with butter or oil? ›

For example, if you substitute oil for butter or margarine, you can significantly reduce the amount of saturated fat in your baked goods. This streamlined recipe for Light Scones uses just 3 tablespoons of canola oil, which contains a fraction of the saturated fat found in butter or margarine.

What is the Devon method for scones? ›

The Devon Way of serving Cream Tea is to split the scone in half, spread clotted cream on each half, and then add a dollop of jam on top. The Cornish Way, on the other hand, is to split the scone in half, spread jam on each half, and then add a dollop of clotted cream on top.

Why do you rub butter into flour for scones? ›

Why? When cold butter is rubbed into the flour, it creates flaky pockets of flavour (which soft, room temperature butter can't do). Once the cold butter and liquid (e.g milk) hits the oven, the water in the butter and cold liquid begins evaporating.

What happens if you use heavy cream instead of buttermilk? ›

Heavy cream, on the other hand, “is not acidic, and therefore does not react in the same way with baking soda as buttermilk does.” It won't help baked goods rise, but what it can do is “thicken or whiten sauces (e.g., alfredo sauce), soups (e.g., chowder), sour cream, and puddings.

Can I use heavy cream instead of buttermilk? ›

If you've ever used store-bought buttermilk, then you know it's pretty thick. To get this quick and easy substitute as close to the consistency of the real thing, I recommend using whole milk or even heavy cream. If all you have on hand is 2% milk, that will work–thinner buttermilk is still better than nothing.

Why do you need heavy cream for scones? ›

Cream scones are made with heavy cream only, whereas regular scones are made with butter, and also a bit of liquid like cream or buttermilk. Cream scones are easier to make, and the cream makes them extra rich, with a tender, softer texture.

Do scones contain buttermilk? ›

Buttermilk: This is the key to the scones' phenomenal texture. If you do not have buttermilk and can't get it, use this substitution: Place 1½ teaspoons lemon juice or white vinegar in a liquid measuring cup. Add enough whole or 2% milk to bring the mixture to ½ cup. Stir it, then let it sit for 5 minutes before using.

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