These goat’s cheese scones are warm, crumbly, and packed with savoury flavour, with golden edges, a tender crumb and pockets of tangy cheese throughout.
This recipe puts a savoury twist on the traditional scone by swapping sugar and dried fruit for goat’s cheese and aromatic sage.
The result is a bake that’s still soft and light in texture but with a bold, moreish flavour and a slightly crisp top – ideal served as part of a lunch spread or with some piping hot soup.
The recipe is quick and simple and doesn’t call for any specialist equipment, making it an easy but impressive bake to add to your savoury repertoire.
The dough requires just a handful of ingredients.
You’ll start with self-raising flour and baking powder for lift, with cold butter rubbed in to create that characteristic short, crumbly texture.
A touch of black pepper adds subtle warmth without overwhelming the other flavours.
Sage is finely chopped and stirred through the dry ingredients, lending an earthy, savoury aroma that pairs beautifully with the creamy sharpness of goat’s cheese.
You could experiment with other herbs if you like. Chives, thyme or even rosemary would also work well.
Most of the goat’s cheese is mixed into the dough itself, so you get little pockets of goat’s cheese inside the scones once baked.
The rest is pressed onto the tops just before baking, where it softens and browns slightly in the oven.
The scones are brushed with milk and baked at a relatively high temperature for a short bake to ensure a golden crust and a light, fluffy middle.
They’re best enjoyed on the day they’re made, when the cheese is fresh and the scone crumb is at its most tender.
These scones are a good choice if you’re after something a little different from the usual sweet varieties.
They work well on a cheeseboard, as a snack on their own, or sliced and spread with a little butter or chutney, then filled with salad.
They also pair beautifully with a roasted veg salad.
Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!
Ingredients
- 420 g (14.8 oz) self-raising white flour (self rising flour) plus some for dusting
- 1 tsp baking powder
- ¼ tsp (0.3 tsp) black pepper
- 100 g (3.5 oz) salted butter cold and cubed
- 4-5 sage leaves finely chopped
- 150 g (5.3 oz) firm goats cheese cut into small cubes
- 200 ml (6.8 floz) whole milk plus a little to brush the tops
Instructions
Preheat the oven to 200C/390F (180C/355F fan).
Dust your baking sheet with flour.
In a bowl, mix the flour, baking powder and black pepper.
Add the cold, cubed butter.
Using the tips of your fingers, rub in the butter until you have an even crumb.
Add the chopped sage and stir in.
Slowly add the milk while mixing using a flat knife.
The mixture should start to clump together.
Add ⅔ (100 g) of goat cheese to the bowl. Lightly mix again.
Mix lightly again.
Tip the dough onto a floured surface and gather the dough together, handling just enough to form into a disc about 15cm (6 inches) wide. Don’t overwork the dough. Cut the disc into eight equal triangles.
Lift the scones into the floured baking sheet.
Brush the tops with milk.
Top with the remaining cubes of goat’s cheese.
Bake for 15-20 minutes until the scones have puffed and turned golden.
Once you’ve given my recipe a go, I’d love you to come back and leave a comment letting me know how yours turned out.
I’d love to see your videos and pics, too! Just tag me on social media. I’m @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
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Goat’s Cheese Scones Recipe
These goat’s cheese scones are warm, crumbly, and packed with savoury flavour, with golden edges, a tender crumb and pockets of tangy cheese throughout.
Servings: 8 scones
Ingredients
- 420 g (14.8 oz) self-raising white flour (self rising flour) plus some for dusting
- 1 tsp baking powder
- ¼ tsp (0.3 tsp) black pepper
- 100 g (3.5 oz) salted butter cold and cubed
- 4-5 sage leaves finely chopped
- 150 g (5.3 oz) firm goats cheese cut into small cubes
- 200 ml (6.8 floz) whole milk plus a little to brush the tops
Instructions
-
Preheat the oven to 200C/390F (180C/355F fan).
-
Dust your baking sheet with flour.
-
In a bowl, mix the flour, baking powder and black pepper.
-
Using the tips of your fingers, rub in the butter until you have an even crumb. Stir in the sage.
-
Slowly add the milk while mixing using a flat knife. The mixture should start to clump together.
-
Add ⅔ (100 g) of goat cheese to the bowl and lightly mix again.
-
Tip the dough onto a floured surface and gather the dough together, handling just enough to form into a disc about 15cm (6 inches) wide. Don’t overwork the dough.
-
Cut the disc into eight equal triangles.
-
Lift the scones into the floured baking sheet.
-
Brush the tops with milk.
-
Top with the remaining cubes of goat’s cheese.
-
Bake for 15-20 minutes until the scones have puffed and turned golden.
Nutrition
Calories: 345kcal | Carbohydrates: 40g | Protein: 11g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 39mg | Sodium: 161mg | Potassium: 150mg | Fiber: 1g | Sugar: 2g | Vitamin A: 549IU | Calcium: 91mg | Iron: 1mg
* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
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