Cheddar-Herb Drop Scones

Cheddar Herb Drop Scones

Loaded with Cheddar and chock full of basil, thyme, and oregano, these Cheddar-Herb Drop Scones are almost a meal in themselves. Watch the video to learn how to make drop scones.

Cheddar-Herb Drop Scones
Yield: 10 to 12
  • 2 cups self-rising flour
  • ½ teaspoon dried thyme
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 4 tablespoons cold salted butter, cut into pieces
  • 1 cup shredded Cheddar cheese
  • ½ cup plus 2 tablespoons whole milk
  1. Preheat oven to 350°.
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, combine flour, thyme, basil, oregano, salt, and pepper, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add cheese, tossing to combine.
  4. Gradually add milk to flour mixture, stirring until mixture is evenly moist. (If mixture seems dry, add more milk, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
  5. Using a levered 3-tablespoon scoop, drop dough 2 inches apart on prepared baking sheet.
  6. Bake until scones are golden brown, 18 to 20 minutes.
 From Tea & Scones, published in 2016

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