These Goat Cheese Scones with scallions offer the perfect combination of tangy and savory. Savory scones with goat cheese pair great alongside a bowl of hot soup or your favorite meal!
We absolutely adore savory scones in this household, especially for afternoon snacking. These goat cheese scones have a tender crumb and beautiful tanginess from the cheese. The scallions add a subtle bite, which balances out the tanginess.
When I have a hankering for savory scones, I also enjoy these Cheddar Chive Scones, as well as these Dill Scones with Feta Cheese.
What do you need to make these Goat Cheese Scones?
- The Usual Scone Suspects: All-purpose flour, salt, baking powder, and a small amount of sugar. A small amount of black pepper accompanies the dry ingredients as well.
- Butter: Of course, there is butter in this scone recipe. You cannot have scones without butter. It is essential that your butter is cold and cubed prior to cutting into the dry ingredients. You can also grate frozen butter as well, but that is additional dishes and work in my eyes.
- Cream: I only had half-and-half in my refrigerator, so that is what I used for this recipe. You can easily substitute this with heavy cream, which is what I usually prefer in scones.
- Goat Cheese: Goat cheese is tangy and soft. It is quite easy to incorporate into the dough. This cheese is what is going to give these scones their savory flavor.
- Scallions: You will want to chop your scallions small, for easier and better incorporation into the dough. The scallions add a much-needed bite to the overall flavor profile of these scones.
How to make this recipe
- Combine the Dry Ingredients: In a large bowl, whisk together flour, sugar, salt, pepper, and baking powder.
- Cut in the Butter: Cut the butter in with a pastry blender, or two forks, until crumbly.
- Add Cheese & Scallions: Stir in the goat cheese and scallions until evenly distributed into dough.
- Incorporate the Liquid Ingredients: Whisk together eggs and half-and-half. Add liquid ingredients to the dry until moistened and just incorporated. (Be careful not to over-mix.)
- Gently Knead & Divide Dough:
- Separate the dough in half and place each half on a lightly floured surface. Mold each half of the dough into a slightly flattened circle disk.
- With a knife or bench scraper, cut each circle into 6 triangular scones.
- Place scones on a parchment or Silpat lined baking sheet, allowing about ½" between each.
- Chill: Place the scones in the freezer for 30 minutes.
- While scones are chilling and firming up, preheat the oven to 425° F.
- Bake: Brush the top of each scone with heavy cream or whole milk. Bake the scones for 20 to 25 minutes, or until golden brown.
Frequently Asked Questions
Store scones in an airtight container at room temperature for up to 3 days.
Yes, you can freeze these scones. Place the scones in an even layer into a freezer-safe zip-top bag or airtight container. If stacking, separate the layers with wax paper. Make sure to label what they are and the date they were made. They can be frozen for up to 3 months.
While this recipe is designed for goat cheese, you can certainly substitute the cheese with another. Shredded cheddar and crumbled feta would both be great substitutes. Either would be a lovely accompaniment to the scallions.
Other Recipes You'll Love
- Feta Scones with Dill and Chives
- Cheddar Chive Scones
- Brown Sugar Pecan Scones
- Dill Scones with Feta Cheese
- Apple Cinnamon Pecan Scones
These goat cheese scones with scallions are tangy, tender, and delicious! Perfect when paired with soup, but these scones are absolutely delicious on their own too. I think you are going to love these! If you make them, comment below and let me know what you think.
Goat Cheese Scones with Scallions
Ingredients
- 2¾ cups all-purpose flour plus more for dusting
- 2 tbsp granulated sugar
- ¾ tsp salt
- ¼ tsp black pepper
- 1 tbsp baking powder
- ½ cup unsalted butter cold and cubed
- 1 cup goat cheese crumbled
- ⅓ cup scallions sliced
- 2 large eggs room temperature
- ½ cup half-and-half
- 2 tsp heavy cream or whole milk, for brushing
Instructions
- In a large bowl, whisk together flour, sugar, salt, pepper, and baking powder.
- Cut the butter in with a pastry blender, or two forks, until crumbly.
- Stir in the goat cheese and scallions until evenly distributed into dough.
- Whisk together eggs and half and half. Add liquid ingredients to the dry until moistened and just incorporated. (Be careful not to over-mix.)
- Separate the dough in half and place each half on a lightly floured surface. Mold each half of dough into a slightly flattened circle disk. With a knife or bench scraper, cut each circle into 6 triangular scones. Place scones on a parchment or silpat lined baking sheet, allowing about ½" between each.
- Place the scones in the freezer for 30 minutes.
- While scones are chilling and firming up, preheat oven to 425° F.
- Brush the top of each scone with heavy cream or whole milk. Bake the scones for 20 to 25 minutes, or until golden brown.
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