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Savory Cheddar Scones

The soup was simmering and there was still time to make a batch of fresh scones for dinner. What could be better on a cold winter's day than some light and flaky scones straight from the oven? Actually, it was more about trying out my new cast iron skillet, than about baking scones, but they made a great team (the skillet and the scones) and I'll be doing that again soon!

Savory scones need herbs, and fresh is always best, but things weren't looking too good in my herb garden. I pulled back the blanket of snow far enough to find a few chives that I could use, but supplemented that with dill weed.

Savory Cheddar Scones:
  • 3 cups flour
  • 2 tablespoons baking powder
  • 3/4 teaspoon salt
  • 1/3 cup butter
  • 1 cup buttermilk
  • 2 eggs
  • 1 cup coarsely grated cheddar cheese
  • 1 teaspoon dill weed
  • 1 Tablespoon finely snipped chives
  1. Preheat oven to 400 degrees F. (If using a cast iron skillet..pre-heat greased pan.)
  2. Combine flour, baking powder and salt...cut in butter to form pea-sized pieces.
  3. Add grated cheddar and herbs (of your choice).
  4. Mix eggs and buttermilk and quickly add them to the flour mixture.
  5. Combine just until blended.
  6. Dump the dough onto a well-floured surface and knead a few times.
  7. Pat into a circle about 1 inch my case, to fit my 12" cast iron skillet.
  8. Cut into 8 wedges and place on a parchment lined baking sheet or in a cast iron skillet.
  9. Pop into the pre-heated oven and bake for 20-25 minutes.
The key to light and fluffy scones is to handle the dough as little as possible. I used buttermilk, but you can substitute whole milk with a teaspoon of lemon juice.  These are quick and easy and so fun to serve from a cast iron skillet!  Pop the extra scones into the freezer and re-heat to serve 'fresh' scones tomorrow (or the tomorrow after that).


  1. Oh, these look great! My recipe is similar, but just doing the wedges, rather than circles, makes for a fun change! (I guess that's why they are called scones instead of bisquits)=) I like the cast iron pan too!

  2. These scones look wonderful Judy! This recipe is similiar to mine, I add shredded cheese and cooked farmer sausage pieces.

  3. Judy! These look so good. I must step away from the computer and go have breakfast now...

  4. Judy, these scones look just fantastic, Idon't know if I've ever seen more perfectly flaky and such attrative scones. . .wish you lived next door, I'd come for tea. . .and borrow that pan.

  5. Judy, I do the wedge style too. It is a nice presentation. I'll have to try your recipe. Abit different that the ones I already have. Kathy

  6. I'm with Lovella....I'll bring the tea! These are good looking scones alright! And I do have the best 'luck' with using buttermilk. I whipped up some the other day with a little bit of garlic salt instead of regular salt and then the rest of the ingredients. They tasted...not half bad. But I am also enviously eyeing that cast iron pan. What a great presentation!

  7. These look delicous! I love scones and miss the fact that I can't buy them at a coffee shop here in Indonesia :-) Thanks for the recipe!

  8. Baking them in the cast iron skillet was once again...genius. It gave them a crunchy exterior with a delicious soft, fluffy and savoury interior. My guests and family thank you! I got my Lodge cast iron pan for $12 at the thrift store (I just recently switched to induction cooking and can only use stainless steel or cast iron). The pan was in perfect shape, I just re-seasoned it and christened it with this recipe. What a yummy christening!

  9. I don't own a cast iron skillet. Is there a way of doing it on a baking sheet?

  10. I've done them on a pizza pan (baking sheet) and it works very well!

  11. I realized I didn't have any bread for my family for lunch. I looked at your site, chose this recipe, made it along with a salad of tomatoes from the garden and ... my family loved it! Your recipe was a great success. Thank you.


  12. I've made these scones several times using a gluten free flour mix and they turn out beautifully every time!!! I've even made them using almond milk and goat cheddar cheese and they are still delish! :)

  13. I'm wondering if it's possible to use another flour like almond, coconut, oat & whole wheat flour etc instead of all purpose white flour ? That cast iron pan definitely looks awesome! Thanks Angel

    1. Angel, I'm sorry that I can't give you a definitive answer since I have never tried this recipe with anything other than all-purpose flour. But, if you decide to experiment, be sure to let us know how it turned out.

    2. I have used the Robin Hood Multigrain flour. You can easily do half and half ww and white. To do all ww will make them more sense. I have not used almond or coconut flour.


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