These easy, savory Goat Cheese Scones are studded with scallions and pockets of creamy goat cheese. The flavors complement the soft, fluffy scones. Serve alongside a bowl of hot soup or your favorite meal.
These goat cheese scones have a tender crumb, fluffy interior, and buttery flavor. The green onions add a subtle bite which complements the tanginess of the creamy cheese. This flavorful, from-scratch recipe could not be easier to make.
Similar to my Almond Raspberry Scones, this scone recipe uses half-and-half and eggs. The result is richly flavored scones with tender texture. The baking process is simple, and the finished scone is fluffy, soft, and well risen.
Enjoy goat cheese scones for breakfast or brunch, or at dinner with a bowl of soup like this Easy Italian Ground Turkey Soup. Serve with warm butter or additional tangy goat cheese slathered on top. For a sweet and savory combination try these scones with Honey Butter.
When I have a hankering for savory scones, I also enjoy these Dill Scones with Feta Cheese and Savory Lemon Rosemary Scones.
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Ingredients
- All-Purpose Flour
- Granulated Sugar
- Baking Powder
- Salt and Black Pepper
- Unsalted Butter (cold and cubed)
- Scallions (diced)
- Goat Cheese (crumbled)
- Half-and-Half
- Large Eggs (room temperature)
- Heavy Whipping Cream or Milk - For brushing.
Instructions
Scones are made following the Biscuit Method of Mixing. This simple mixing method is difficult to mess up. This rustic recipe comes together quickly and uses familiar ingredients.
WHISK DRY INGREDIENTS - Whisk together flour, sugar, salt, pepper, and baking powder.
CUT IN FAT - Cut the butter in with a pastry blender, or two forks, until pea-sized pieces remain.
STIR IN INCLUSIONS - Stir in the goat cheese and scallions until evenly distributed into dough.
ADD 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.)
KNEAD - 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.
PORTION - With a knife or bench scraper, cut each circle into 6 triangles. Place scones on a parchment or slipat-lined baking sheet, allowing about ½" between each.
FREEZE - Place the scones in the freezer for 30 minutes.
PREHEAT - 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.
Substitutions
- Half-and-Half - My go-to liquid for scones is heavy whipping cream. Use it in this recipe or buttermilk.
- Scallions - Use chives in place of the scallions.
- Goat Cheese - Shredded cheddar cheese or crumbled feta cheese would both be great substitutes. Either cheese would complement the onion flavor.
Variations
- Kid Friendly - Omit the scallions and make a classic cheese scone.
- Bacon - Add cooked and cooled bacon bits in with the scallions for added salty, savory flavor.
See this Cheddar Chive Scone recipe for a similar cheese and onion flavor profile.
Suggested Equipment
- Pyrex Prepware 4-Quart Rimmed Mixing Bowl
- OXO Good Grips Stainless Steel Dough Blender and Cutter
- OXO Good Grips Stainless Steel Scraper & Chopper
- Nordic Ware Half Sheet Prism Baking Sheet
- Comfylife Parchment Paper Sheets
- Ninja BN601 Professional Plus Food Processor
*I am partial to making scone dough by hand because it requires so little mixing. If desired, however, use a food processor to cut in the butter and inclusions. Be mindful, though, that it is much easier to over-mix in a food processor.
Storage
Store cooled scones in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to one week.
Scones are fabulous for freezing too. 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. Thaw completely before serving.
Expert Tips
- Use cold butter. Cold butter melts as the scones bake which creates steam in the oven. This process results in fluffy, tender scones.
- Use room temperature eggs. Room temperature eggs blend into the dough more efficiently and help the dough rise in the oven.
- Check the expiration date. Make sure you are using fresh ingredients including baking powder. Expired baking powder will not provide a proper rise.
- Do not over-mix. Scone dough requires very little mixing. Mix only until the dough comes together and then cut into potions.
Frequently Asked Questions
Pre-portioned scone dough can be frozen to be baked later. Cut the dough into triangles. Place the triangles on a baking sheet and freeze until frozen. Transfer to a freezer-safe container or zip-top bag. When ready to bake, do not thaw. Bake scones directly from the freezer and add an additional 2-3 minutes to the baking time.
Naturally, savory cheese scones are delicious on their own but are equally fantastic slathered in softened butter or softened cheese (like goat). Serve cheese scones alongside a hot bowl of soup or enjoy for breakfast with coffee.
Tried-and-true all-purpose flour is the best flour for cheese scones. This medium-gluten flour is versatile for all forms of baking.
Related Recipes
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📖 Recipe
Goat Cheese Scones with Scallions
Ingredients
- 2¾ cups all-purpose flour plus more for dusting
- 2 tablespoon granulated sugar
- ¾ teaspoon 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
- 1 tablespoon 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 pea-sized pieces remain.
- Stir in the goat cheese and scallions until evenly distributed into dough.
- Whisk together eggs and half & 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 the dough into a slightly flattened circle disk.
- With a 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.
Notes
- STORE - Store cooled scones in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to one week.
- FREEZE - Scones are fabulous for freezing too. 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. Thaw completely before serving.
Nutrition
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