Ever thought scones were just for tea? Think again! These 23 savory recipes transform the classic treat into anything from brunch stars to cozy dinner companions. Whether you’re craving cheesy indulgence, herby freshness, or something delightfully unexpected, we’ve got a scone for every craving and occasion. Get ready to bake your way beyond sweet—your next favorite savory bite awaits in this delicious roundup.
Cheddar and Chive Savory Scones
Aren’t you tired of the same old breakfast routine? Let’s mix things up with some cheesy, herby goodness that’s perfect for a lazy weekend brunch or a quick savory snack. These scones are flaky, flavorful, and way easier than you’d think.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups of all-purpose flour
– 1 tablespoon of baking powder
– 1/2 teaspoon of salt
– 1/4 teaspoon of black pepper
– 1/2 cup of cold unsalted butter, cut into small cubes
– 1 cup of shredded sharp cheddar cheese
– 1/4 cup of chopped fresh chives
– 3/4 cup of cold whole milk
– 1 large egg, for brushing
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper until well combined.
3. Add the cold butter cubes to the flour mixture and use your fingers or a pastry cutter to work it in until it resembles coarse crumbs—this creates those flaky layers, so don’t overmix.
4. Stir in the shredded sharp cheddar cheese and chopped fresh chives until evenly distributed.
5. Pour in the cold whole milk and gently mix with a fork until a shaggy dough forms, being careful not to overwork it 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 dough into 8 wedges using a sharp knife or a bench scraper.
8. Place the wedges on the prepared baking sheet, leaving about 2 inches between each for even baking.
9. Beat the large egg in a small bowl and brush it lightly over the tops of the scones for a golden finish.
10. Bake in the preheated oven for 18-20 minutes, or until the scones are puffed and golden brown on top.
11. Let the scones cool on the baking sheet for 5 minutes before transferring to a wire rack to cool slightly—they’ll firm up as they cool, making them easier to handle.
Grab one while it’s still warm and enjoy the buttery, cheesy layers with a hint of oniony chive. Serve these alongside a bowl of soup for a cozy meal, or split them open and slather with a bit of butter for an extra indulgent treat.
Spinach and Feta Savory Scones
You know those mornings when you want something savory and satisfying with your coffee? These spinach and feta scones are your answer—flaky, cheesy, and packed with flavor. They’re perfect for brunch or a quick snack.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups of all-purpose flour
– 1 tablespoon of baking powder
– 1/2 teaspoon of salt
– 1/4 teaspoon of black pepper
– 1/2 cup of cold unsalted butter, cut into small cubes
– 1/2 cup of crumbled feta cheese
– 1 cup of fresh spinach, chopped
– 1/2 cup of milk
– 1 large egg
– A splash of olive oil for brushing
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, salt, and black pepper until combined.
3. Add the cold butter cubes to the flour mixture and use a pastry cutter or your fingers to work it in until it resembles coarse crumbs, which helps create a flaky texture.
4. Stir in the crumbled feta cheese and chopped spinach until evenly distributed.
5. In a small bowl, beat the egg and milk together with a fork.
6. Pour the wet ingredients into the dry mixture and gently mix with a spatula until just combined, being careful not to overmix to keep the scones tender.
7. Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick circle.
8. Cut the circle into 8 wedges using a sharp knife or a bench scraper.
9. Place the wedges on the prepared baking sheet, leaving about 1 inch of space between them.
10. Brush the tops of the scones lightly with olive oil for a golden finish.
11. Bake in the preheated oven for 18-20 minutes, or 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.
Unexpectedly flaky and bursting with savory goodness, these scones have a tender crumb from the spinach and a salty kick from the feta. Serve them warm with a dollop of cream cheese or alongside a bowl of soup for a cozy meal—they’re so versatile, you might just make them a weekly staple!
Bacon, Cheddar, and Scallion Scones
Kickstart your morning or elevate your brunch with these savory scones. They’re packed with crispy bacon, sharp cheddar, and fresh scallions—perfect for when you want something hearty but still easy to grab-and-go. You’ll love how the flavors meld together in every buttery bite.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups of all-purpose flour
– 1 tablespoon of baking powder
– 1/2 teaspoon of salt
– 1/2 cup of cold unsalted butter, cubed
– 1/2 cup of cooked bacon, crumbled
– 1 cup of shredded sharp cheddar cheese
– 1/4 cup of chopped scallions
– 3/4 cup of cold buttermilk
– 1 large egg, for brushing
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.
3. Add the cold butter cubes to the flour mixture. Use a pastry cutter or your fingers to work the butter in until it resembles coarse crumbs—this creates flaky layers, so don’t overmix.
4. Stir in the crumbled bacon, shredded cheddar, and chopped scallions until evenly distributed.
5. Pour in the cold buttermilk and gently mix with a fork until a shaggy dough forms. Tip: Handle the dough as little as possible 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. Beat the egg in a small bowl and brush it lightly over the top of each scone for a golden-brown finish.
10. Bake in the preheated oven for 18-20 minutes, or until the scones are puffed and golden brown on top. Tip: Check at 18 minutes—if they sound hollow when tapped, they’re done.
11. Let the scones cool on the baking sheet for 5 minutes before transferring to a wire rack. Tip: They’ll firm up as they cool, so resist the urge to break into them right away.
Now, these scones come out wonderfully flaky with a rich, savory punch from the bacon and cheddar. Serve them warm with a pat of butter or alongside a bowl of soup for a cozy meal—they’re just as good reheated the next day.
Sun-Dried Tomato and Parmesan Scones
Mmm, picture this: you’re craving something savory with your morning coffee, but toast feels too plain. These sun-dried tomato and Parmesan scones are the perfect solution—they’re flaky, cheesy, and packed with flavor, making any breakfast or snack feel special. They come together quickly, so you can enjoy them warm from the oven in no time.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups of all-purpose flour
– 1 tablespoon of baking powder
– 1/2 teaspoon of salt
– 1/2 cup of cold unsalted butter, cut into small cubes
– 1/2 cup of grated Parmesan cheese
– 1/2 cup of chopped sun-dried tomatoes (the oil-packed kind, drained)
– 3/4 cup of heavy cream, plus a splash more for brushing
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 well combined.
3. Add the cold butter cubes to the flour mixture, and use a pastry cutter or your fingers to work it in until the mixture looks like coarse crumbs with some pea-sized bits of butter remaining—this helps create a flaky texture.
4. Stir in the grated Parmesan and chopped sun-dried tomatoes until evenly distributed.
5. Pour in the heavy cream, and gently mix with a fork until a shaggy dough forms; 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, and place them on the prepared baking sheet, spacing them about 2 inches apart.
8. Brush the tops of the scones lightly with a splash of heavy cream for a golden-brown finish.
9. Bake in the preheated oven for 18-20 minutes, until the scones are puffed up and golden brown on top.
10. Let the scones cool on the baking sheet for 5 minutes before transferring to a wire rack to cool slightly—this prevents them from getting soggy.
Enjoy these scones warm for the best experience; they have a buttery, crumbly texture with bursts of tangy sun-dried tomato and salty Parmesan. Serve them alongside a bowl of soup for a cozy meal, or split one open and spread with a little cream cheese for an extra treat.
Rosemary and Gruyere Scones
Kicking off your morning with something savory? These rosemary and Gruyere scones are just the thing—flaky, cheesy, and herby, they’re perfect for brunch or a quick snack. You’ll love how easy they come together, filling your kitchen with that cozy aroma. Let’s get baking!
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups of all-purpose flour
– 1 tablespoon of baking powder
– 1/2 teaspoon of salt
– 1/2 cup of cold unsalted butter, cut into small cubes
– 1 cup of shredded Gruyere cheese
– 1 tablespoon of fresh rosemary, finely chopped
– 3/4 cup of heavy cream, plus a splash more for brushing
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 well combined.
3. Add the cold butter cubes to the flour mixture and use your fingers or a pastry cutter to work it in until it resembles coarse crumbs—this helps create those flaky layers.
4. Stir in the shredded Gruyere cheese and chopped rosemary until evenly distributed throughout the mixture.
5. Pour in the heavy cream and gently mix with a fork until a shaggy dough forms, being careful not to overwork it 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. Use a sharp knife or a biscuit cutter to cut the dough into 8 wedges or rounds, placing them about 2 inches apart on the prepared baking sheet.
8. Brush the tops of the scones lightly with a splash of heavy cream for a golden, crispy finish.
9. Bake in the preheated oven for 18-20 minutes, or until the scones are puffed up and golden brown on top—check them at 18 minutes to avoid overbaking.
10. Let the scones cool on the baking sheet for 5 minutes before transferring to a wire rack to cool slightly.
Flaky and fragrant, these scones have a rich, nutty flavor from the Gruyere and a subtle earthiness from the rosemary. Serve them warm with a pat of butter or alongside a bowl of soup for a comforting meal—they’re best enjoyed fresh but can be reheated gently in the oven.
Garlic and Herb Savory Scones
Let’s be honest—sometimes you just need a savory treat that’s easy to whip up and packed with flavor. These garlic and herb scones are perfect for brunch, a snack, or even alongside soup. They come together quickly and fill your kitchen with the most amazing aroma.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups of all-purpose flour
– 1 tablespoon of baking powder
– 1/2 teaspoon of salt
– 1/4 cup of cold unsalted butter, cut into small cubes
– 1/2 cup of shredded cheddar cheese
– 2 cloves of garlic, minced
– a couple of tablespoons of fresh chopped herbs (like parsley or chives)
– 3/4 cup of milk
– 1 large egg, beaten
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt.
3. Add the 1/4 cup of cold butter cubes to the flour mixture. Use your fingers or a pastry cutter to work it in until it resembles coarse crumbs—this helps create a flaky texture.
4. Stir in the 1/2 cup of shredded cheddar cheese, 2 cloves of minced garlic, and a couple of tablespoons of fresh chopped herbs until evenly distributed.
5. Pour in the 3/4 cup of milk and mix gently with a fork until a shaggy dough forms; 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 a 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 from the 1 large egg—this gives them a golden, shiny finish.
10. Bake in the preheated oven for 18-20 minutes, or until they’re puffed up and golden brown on top.
11. Let the scones cool on the baking sheet for 5 minutes before transferring to a wire rack.
So, what do you get? These scones are wonderfully flaky with a crisp exterior and a soft, cheesy interior bursting with garlic and herbs. Serve them warm with a pat of butter or alongside a bowl of tomato soup for a cozy meal—they’re so good, you might just skip the main course!
Caramelized Onion and Swiss Cheese Scones
Kick off your weekend brunch with something savory and satisfying. You’ll love these flaky scones packed with sweet caramelized onions and melty Swiss cheese—they’re perfect for when you want something beyond the usual sweet pastry.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cups of all-purpose flour
– 1 tablespoon of baking powder
– 1 teaspoon of salt
– 1/2 cup of cold unsalted butter, cut into small cubes
– 1/2 cup of heavy cream, plus a splash more for brushing
– 1 large egg
– 1 cup of shredded Swiss cheese
– 1 large onion, thinly sliced
– 2 tablespoons of olive oil
– A pinch of sugar
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Heat the olive oil in a skillet over medium-low heat, add the sliced onion and a pinch of sugar, and cook for 15–20 minutes, stirring occasionally, until the onions are golden brown and caramelized. Tip: Cook the onions slowly to bring out their natural sweetness without burning.
3. In a large bowl, whisk together the flour, baking powder, and salt.
4. Add the cold butter cubes to the flour mixture and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs. Tip: Keep the butter cold for flakier scones.
5. In a small bowl, whisk together the heavy cream and egg until smooth.
6. Pour the cream mixture into the flour mixture and stir gently until just combined.
7. Fold in the caramelized onions and shredded Swiss cheese until evenly distributed. Tip: Don’t overmix the dough to avoid tough scones.
8. Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick circle.
9. Cut the circle into 8 wedges and place them on the prepared baking sheet.
10. Brush the tops of the scones lightly with a splash of heavy cream.
11. Bake for 20–25 minutes, or until the scones are golden brown and a toothpick inserted comes out clean.
12. Let the scones cool on the baking sheet for 5 minutes before serving.
Just out of the oven, these scones have a crisp, buttery exterior that gives way to a tender, savory interior. The caramelized onions add a sweet depth that pairs beautifully with the nutty Swiss cheese—try them warm with a dollop of sour cream or alongside a bowl of tomato soup for a cozy meal.
Ham and Cheese Savory Breakfast Scones
You know those mornings when you want something savory and satisfying but don’t have hours to spend in the kitchen? Yeah, these ham and cheese scones are your answer—they come together quickly and bake up into the perfect handheld breakfast.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups of all-purpose flour
– 1 tablespoon of baking powder
– 1/2 teaspoon of salt
– 1/4 teaspoon of black pepper
– 1/2 cup of cold unsalted butter, cut into small cubes
– 1/2 cup of diced ham
– 1 cup of shredded sharp cheddar cheese
– 2/3 cup of cold whole milk
– 1 large egg, for brushing
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, salt, and black pepper.
3. Add the cold butter cubes to the flour mixture and use a pastry cutter or your fingers to work it in until it looks like coarse crumbs—this keeps the scones flaky.
4. Stir in the diced ham and shredded cheddar cheese until evenly distributed.
5. Pour in the cold milk and gently mix with a fork just until a shaggy dough forms; don’t overmix or the scones will be tough.
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. Beat the egg with a splash of water and brush it lightly over the tops of the scones for a golden finish.
10. Bake at 400°F for 18-20 minutes, until the scones are puffed and golden brown on top.
11. Let the scones cool on the baking sheet for 5 minutes before serving.
So, these scones come out with a crisp, buttery crust and a tender, cheesy interior that’s packed with savory ham flavor. Serve them warm with a dollop of mustard or alongside scrambled eggs for a hearty breakfast spread.
Jalapeno and Cheddar Scones
Dive into a savory treat that’s perfect for brunch or a snack—these scones combine spicy jalapeño with sharp cheddar for a kick that’ll wake up your taste buds. They’re easy to whip up and bake into golden, flaky goodness in no time. You’ll love how the heat mellows just enough to keep things interesting without overwhelming.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups of all-purpose flour
– 1 tablespoon of baking powder
– 1/2 teaspoon of salt
– 1/2 cup of cold unsalted butter, cut into small cubes
– 1 cup of shredded sharp cheddar cheese
– 2 jalapeños, finely chopped (remove seeds for less heat if you prefer)
– 3/4 cup of cold heavy cream
– 1 large egg
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 well combined.
3. Add the cold butter cubes to the flour mixture and use a pastry cutter or your fingers to work it in until it resembles coarse crumbs with some pea-sized bits remaining—this helps create a flaky texture.
4. Stir in the shredded cheddar cheese and chopped jalapeños until evenly distributed throughout the mixture.
5. In a small bowl, whisk together the cold heavy cream and egg until smooth.
6. Pour the cream mixture into the dry ingredients and gently mix with a fork just until a shaggy dough forms; avoid overmixing to keep the scones tender.
7. Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick circle.
8. Use a sharp knife or a biscuit cutter to cut the dough into 8 wedges or rounds, placing them about 2 inches apart on the prepared baking sheet.
9. Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown on top and a toothpick inserted into the center comes out clean.
10. Let the scones cool on the baking sheet for 5 minutes before transferring to a wire rack to cool slightly more—this prevents them from becoming soggy.
Flaky and rich, these scones have a buttery crumb that pairs perfectly with the sharp cheese and spicy jalapeño kick. Serve them warm with a dollop of sour cream or alongside a bowl of chili for a cozy meal. They’re also great for making ahead and reheating in the toaster for a quick breakfast.
Herbed Goat Cheese and Leek Scones
Tired of the same old breakfast routine? These savory scones are here to shake things up. They’re packed with creamy goat cheese and sweet leeks, making them the perfect cozy treat for a lazy weekend morning.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups of all-purpose flour
– 1 tablespoon of baking powder
– 1/2 teaspoon of salt
– 1/4 cup of cold unsalted butter, cut into small cubes
– 4 ounces of goat cheese, crumbled
– 1 leek, white and light green parts only, thinly sliced
– 2 tablespoons of fresh herbs like thyme or chives, chopped
– 3/4 cup of cold heavy cream
– 1 large egg, for brushing
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.
3. Add the cold butter cubes and use your fingers or a pastry cutter to work them into the flour until the mixture looks like coarse crumbs.
4. Gently stir in the crumbled goat cheese, sliced leek, and chopped herbs until just combined.
5. Pour in the cold heavy cream and mix with a fork until a shaggy dough forms—don’t overmix!
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 and place them on the prepared baking sheet, spacing them about 2 inches apart.
8. Beat the egg with a splash of water and brush it lightly over the top of each scone for a golden finish.
9. Bake for 18-20 minutes, or until the scones are puffed and golden brown on top.
10. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Here’s the best part: these scones have a tender, flaky texture with pockets of melty goat cheese and sweet leeks in every bite. Serve them warm with a pat of butter or alongside a bowl of soup for a comforting meal—they’re so good, you might just skip dessert!
Pesto and Pine Nut Savory Scones
Mmm, you know those days when you want something savory and satisfying but don’t want to fuss with a full meal? These pesto and pine nut scones are your answer—they’re buttery, herby, and perfect for a quick snack or brunch side. You’ll love how easy they come together, and they fill your kitchen with the most amazing aroma while baking.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups of all-purpose flour
– 1 tablespoon of baking powder
– 1/2 teaspoon of salt
– 1/2 cup of cold unsalted butter, cut into small cubes
– 1/2 cup of grated Parmesan cheese
– 1/4 cup of store-bought or homemade pesto
– 1/4 cup of pine nuts
– 3/4 cup of cold heavy cream, plus a splash more if needed
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
3. Add the cold butter cubes to the flour mixture and use your fingers or a pastry cutter to work it in until it resembles coarse crumbs. Tip: Keep the butter cold for flakier scones—if it starts to soften, pop the bowl in the fridge for 5 minutes.
4. Stir in the grated Parmesan cheese and pine nuts until evenly distributed.
5. In a small bowl, mix the pesto with the cold heavy cream until smooth.
6. Pour the pesto-cream mixture into the dry ingredients and gently fold with a spatula until just combined. Tip: Don’t overmix—a few dry spots are okay to avoid tough scones.
7. Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick circle.
8. Cut the circle into 8 wedges using a sharp knife or bench scraper.
9. Place the wedges on the prepared baking sheet, spacing them about 2 inches apart.
10. Brush the tops of the scones with a little extra heavy cream for a golden finish.
11. Bake in the preheated oven for 18-20 minutes, or until the edges are lightly golden and a toothpick inserted comes out clean. Tip: Check at 18 minutes—ovens vary, and you want them perfectly baked, not dry.
12. Let the scones cool on the baking sheet for 5 minutes before transferring to a wire rack.
Now, these scones are wonderfully crumbly on the outside with a tender, savory interior packed with pesto flavor and crunchy pine nuts. Serve them warm with a dollop of soft cheese or alongside a bowl of soup for a cozy meal—they’re so good, you might just skip the main course!
Dill and Smoked Salmon Scones
Mornings just got a whole lot better with these savory scones. They’re flaky, packed with smoky salmon and fresh dill, and perfect for a lazy brunch or a quick snack. Honestly, you’ll want to make a double batch—they disappear fast!
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups of all-purpose flour
– 1 tablespoon of baking powder
– ½ teaspoon of salt
– 6 tablespoons of cold unsalted butter, cut into small cubes
– ½ cup of cold heavy cream
– 1 large egg
– 4 ounces of smoked salmon, chopped into little bits
– 2 tablespoons of fresh dill, finely chopped
– A splash of milk for brushing the tops
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 well combined.
3. Add the cold butter cubes to the flour mixture. Use your fingers or a pastry cutter to work the butter into the flour until it looks like coarse crumbs with some pea-sized bits remaining.
4. In a small bowl, whisk the cold heavy cream and egg together until smooth.
5. Pour the cream mixture into the flour mixture, and gently stir with a fork until just combined—don’t overmix!
6. Fold in the chopped smoked salmon and fresh dill until evenly distributed throughout the dough.
7. Turn the dough out onto a lightly floured surface and pat it into a 1-inch-thick circle.
8. Use a sharp knife to cut the circle into 8 equal wedges, like slicing a pizza.
9. Place the wedges on the prepared baking sheet, leaving about 2 inches between each for spreading.
10. Lightly brush the tops of the scones with a splash of milk for a golden finish.
11. Bake in the preheated oven for 18-20 minutes, or until the scones are puffed up and golden brown on top.
12. Let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Buttery and tender, these scones have a lovely flaky texture with bursts of smoky salmon and herbaceous dill in every bite. Serve them warm with a dollop of cream cheese or alongside a simple salad for a light lunch—they’re sure to become a new favorite!
Zucchini and Cheddar Savory Scones
Mmm, you know those mornings when you want something savory and satisfying, but not too heavy? These zucchini and cheddar scones are the perfect answer—they’re tender, cheesy, and packed with fresh veggie goodness, making them ideal for breakfast, brunch, or a quick snack.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups of all-purpose flour
– 1 tablespoon of baking powder
– 1/2 teaspoon of salt
– 1/4 teaspoon of black pepper
– 1/2 cup of cold unsalted butter, cut into small cubes
– 1 cup of shredded sharp cheddar cheese
– 1 cup of grated zucchini, squeezed dry with a clean towel (tip: this prevents sogginess!)
– 1/2 cup of buttermilk
– 1 large egg
– A splash of milk for brushing
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, salt, and black pepper.
3. Add the cold butter cubes to the flour mixture and use a pastry cutter or your fingers to work it in until it resembles coarse crumbs.
4. Stir in the shredded cheddar cheese and grated zucchini until evenly distributed.
5. In a small bowl, whisk together the buttermilk and egg until smooth.
6. Pour the buttermilk mixture into the dry ingredients and gently mix just until a dough forms—don’t overmix to keep the scones tender.
7. Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick circle.
8. Cut the circle into 8 wedges using a sharp knife or bench scraper.
9. Place the wedges on the prepared baking sheet, spacing them about 2 inches apart.
10. Brush the tops of the scones lightly with milk for a golden finish.
11. Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown and a toothpick inserted comes out clean.
12. Let the scones cool on the baking sheet for 5 minutes before transferring to a wire rack.
Oh, these scones come out with a flaky, buttery texture and a rich cheddar flavor that pairs perfectly with the subtle sweetness of the zucchini. Serve them warm with a pat of butter or alongside a bowl of soup for a cozy meal—they’re so good, you might just make a double batch!
Mushroom and Thyme Scones
Zesty and savory, these mushroom and thyme scones are the perfect cozy treat for a chilly morning or afternoon snack. You’ll love how the earthy mushrooms and fragrant thyme come together in a buttery, flaky pastry. They’re surprisingly simple to make and will fill your kitchen with an amazing aroma.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups of all-purpose flour
– 1 tablespoon of baking powder
– 1/2 teaspoon of salt
– 1/2 cup of cold unsalted butter, cut into small cubes
– 1/2 cup of heavy cream
– 1 large egg
– 1 cup of finely chopped mushrooms (like cremini or button)
– 2 tablespoons of fresh thyme leaves
– A splash of olive oil for sautéing
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt.
3. Add the 1/2 cup of cold unsalted butter cubes to the flour mixture, and use your fingers or a pastry cutter to work it in until it resembles coarse crumbs.
4. In a small skillet over medium heat, heat a splash of olive oil and sauté the 1 cup of finely chopped mushrooms for about 5 minutes, until they’re softened and lightly browned. Tip: Sautéing the mushrooms first removes excess moisture, preventing soggy scones.
5. Stir the sautéed mushrooms and 2 tablespoons of fresh thyme leaves into the flour-butter mixture until evenly distributed.
6. In a separate small bowl, whisk together the 1/2 cup of heavy cream and 1 large egg until smooth.
7. Pour the cream-egg mixture into the dry ingredients, and gently mix with a fork just until a dough forms—don’t overmix! Tip: Overmixing can make the scones tough, so stop as soon as the dough comes together.
8. Turn the dough out onto a lightly floured surface, and pat it into a 1-inch-thick circle.
9. Use a sharp knife or biscuit cutter to cut the dough into 8 wedges or rounds, and place them on the prepared baking sheet, spacing them about 2 inches apart.
10. Bake in the preheated oven at 400°F for 18-20 minutes, until the scones are golden brown on top. Tip: Check for doneness by inserting a toothpick into the center; it should come out clean.
11. Let the scones cool on the baking sheet for 5 minutes before transferring to a wire rack.
Vibrant and aromatic, these scones have a tender, crumbly texture with pockets of savory mushrooms and bursts of thyme. Serve them warm with a pat of butter or a dollop of cream cheese for an extra indulgent touch—they’re also fantastic alongside a bowl of soup for a hearty meal.
Olive and Oregano Savory Scones
Ditch the boring breakfast routine—these savory scones are the perfect way to start your day or enjoy a cozy afternoon snack. They’re packed with briny olives and fragrant oregano, giving you a Mediterranean twist on a classic treat. You’ll love how easy they come together, and they’re sure to impress anyone you share them with.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups of all-purpose flour
– 1 tablespoon of baking powder
– 1/2 teaspoon of salt
– 1/4 cup of cold unsalted butter, cut into small cubes
– 1/2 cup of pitted kalamata olives, roughly chopped
– 1 tablespoon of dried oregano
– 3/4 cup of cold whole milk
– 1 large egg, for brushing
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
3. Add the cold butter cubes to the flour mixture and use your fingers or a pastry cutter to work it in until the mixture resembles coarse crumbs.
4. Stir in the chopped kalamata olives and dried oregano until evenly distributed.
5. Pour in the cold whole milk and mix gently with a fork until a shaggy dough forms—don’t overmix 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 a bench scraper.
8. Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
9. Beat the egg in a small bowl and brush it lightly over the top of each scone for a golden finish.
10. Bake in the preheated oven for 18-20 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.
Tip: For extra flaky scones, make sure your butter and milk are very cold before starting. Tip: If the dough feels too sticky, add a sprinkle of flour, but handle it as little as possible. Tip: Check for doneness by inserting a toothpick into the center—it should come out clean.
These scones come out with a crisp, golden crust and a soft, tender crumb inside. The olives add a salty punch that pairs beautifully with the earthy oregano, making them irresistible fresh from the oven. Try serving them warm with a dollop of cream cheese or alongside a bowl of soup for a comforting meal.
Conclusion
Whether you’re hosting brunch or craving a cozy snack, these 23 savory scone recipes offer endless inspiration for any occasion. We hope you’ll bake up a batch, share your favorites in the comments below, and pin this roundup on Pinterest to spread the joy of homemade goodness. Happy baking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
