Cheese Scones

    Cheese scones and muffins make great after-school snacks and lunch box treats. They are also the perfect savoury treat with afternoon tea.

    17 Recipes




    Global Cuisine

    4 reviews

    Light and fluffy, these delicious cheese scones are best eaten warm from the oven. Good with soup or just by themselves.

    Recipe by: Juliette, London, UK

    24 reviews

    These cheese scones are so quick and easy. They call for only 5 ingredients: flour, salt, butter, cheese and milk. Smother them in butter and enjoy.

    Recipe by: cc-cooks

    4 reviews

    Light and airy, these fluffy cheese scones will be much loved by cheese lovers, friends and family everywhere!

    Recipe by: christa.harm

    4 reviews

    A delicious fluffy savoury scone with cheese and and onion, carrot and parsley. Nice served plain or with butter - also goes well with soup.

    Recipe by: Rosetattoo

    3 reviews

    This was my mothers recipe for pumpkin scones but I have changed the pumpkin to sweet potato because I had no pumpkin. I found that they were delicious and my family and friends loved them.

    Recipe by: BarbOlden

    57 reviews

    More than just a cheese scone, this recipe also includes mustard powder and cayenne to give it an extra savoury kick for your next afternoon tea.

    Recipe by: Beaklet

    2 reviews

    Took mums cheese scones and added bacon, rosemary and chives for a flavourful savoury scone that's to die for. Serve with butter.

    Recipe by: JuliettevanSon

    4 reviews

    One of the quickest and yummiest homemade breads you'll ever bake. Mustard, cheddar cheese and yoghurt add delicious flavour notes.

    Recipe by: Lynn Lewis and Joachim Wahnschaffe

    2 reviews

    These are my childhood favorite homemade savory cheese scones. I used to beg mum to make these all the time.

    Recipe by: JuliettevanSon

    1 review

    These savoury scones are made with soft cheese and plenty of fresh herbs – ideally a mixture of continental parsley, chives, thyme and rosemary.

    Recipe by: Ariana Klepac

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