Savory Scones with Scallion and Cheese are perfect for breakfast, snack time, or paired with something hearty like soup or stew for dinner.
I’ve become somewhat of a scone connoisseur in the past couple years from making them so much.
There’s just something about scones that appeals to me!
They require minimal effort to make, plus they’re fun to play with custom flavors.
And having a great scone recipe at your disposal is quite handy. They’re perfect for when you have people coming over for breakfast or brunch and you want to get a head start on making the meal.
Scone dough can be made the night before and kept in the fridge overnight, so the only thing you have to do in the morning is bake them. Or if you have friends come by for an unexpected afternoon visit, scones are a lovely thing to quickly whip up on a whim.
This isn’t the first time I’ve made savory scones. My Savory Cheddar-Dill Scones were a huge hit. And sweet scones always go over well too, like my PB&J Scone Sandwiches with Brie and my Cherry-Vanilla Sour Cream Scones with Vanilla Cream Spread.
Even though these scones are savory, they are amazing topped with something sweet like a drizzle of honey or a spoonful of jam. Strawberry jam and grape jelly might sound strange, but they were both fabulous toppers. Additionally, I think red pepper jelly would be great with its spicy-sweet flavor.
Even so, my favorite way to eat these scones is with butter while they’re warm along with a coffee on the side.
In This Article
Difference Between Biscuits and Scones
Although they’re quite similar, there are slight differences between biscuits and scones. Generally, biscuits have a lighter, more flaky texture while scones have a somewhat drier, more crumbly texture.
Additionally, scones are typically served with clotted cream and jam while biscuits are frequently served in a savory capacity, such as with stew.
More Savory Scone Ideas:
- Savory Thyme and Swiss Cheese Scones
- Garlic Herb and Cheddar Scones
- Rosemary Goat Cheese Scones
- Cheddar and Chive Scones
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Savory Scones with Scallion and Cheese
Ingredients
- 1 cup cottage cheese
- 4 tablespoons milk plus more for brushing on top
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1/8 teaspoon black pepper
- 6 tablespoons unsalted butter chilled and diced
- 3 scallions green and white parts, thinly sliced (about 1/2 cup sliced)
Instructions
- Preheat oven to 450F and line a baking sheet with parchment paper or a silpat liner.
- Puree the cottage cheese and milk together until smooth in a blender or food processor; set aside.
- Whisk together the flour, baking powder, salt, and black pepper in a large bowl.
- Cut in the butter with a fork or using two butter knives until it looks like coarse meal. Add the scallion and stir in the cottage cheese/milk puree. (The dough should come together, but not be too wet; if the dough is still too crumbly, you can add milk a little at a time until it comes together.)
- Shape the dough into a ball, then flatten it into a disk; wrap it in plastic wrap and chill 10 minutes in the freezer.
- Turn the dough out onto a lightly floured surface. Roll or press the dough out to a circle about 7 to 8 inches in diameter and 3/4 inch thick. Use a floured 2 1/2 inch round cookie cutter to stamp out the scones, then gather up the dough scraps and repeat as necessary (you should get about 8 to 10 scones).
- Transfer the scones to the prepared baking sheet, lightly brush the tops with a little milk, and bake until puffed and light golden brown on top and bottom, about 14 to 16 minutes.
Faith's Tips
- Scone dough can be made the night before and kept in the fridge overnight, so the only thing you have to do in the morning is bake them.
- Serving Suggestion: My favorite way to eat these scones is with butter while they’re warm along with a coffee on the side.
Nutrition
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items, which helps me keep this site alive – thank you for helping to support An Edible Mosaic!
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
So easy to bake and delicious, my new fav!
I must have made these at least a dozen times by now. The recipe is PERFECT as is. They’re delicious. Using cottage cheese instead of cream and milk; brilliant. One thing I’ve done the last couple times though is switch 3/4 cup chickpea flour with 3/4 cup of the AP flour. There is no change in texture or flavour, but it boosts the protein by 2g per scone. As someone who is extremely active for work and leisure, protein packing even my carbs is important. This is definitely one of my favourite recipes.
This looks so tasty. Thank you so much for the recipe.
I made this for my picky 2 years old son and it turns out lovely and he approves the taste. Thank you very much for the recipe! Love from Malaysia ❤️❤️❤️
Faith, thank you so much for sharing this recipe! I’m blown away!
I was looking for a recipe to use up cottage cheese and spring onions before the holidays, and this has definitely exceeded my expectations. A keeper for sure.
Polly, Thank you so much for your kind words! I’m so happy you enjoyed this recipe. :)
Do you have a substitute for flour that will be acceptable for a low carb/keto diet?
Preeti, I haven’t tested this recipe using low-carb alternatives, but I did develop a similar low-carb biscuit recipe if you want to take a look: https://www.anediblemosaic.com/low-carb-cheddar-bay-biscuits-red-lobster-copycat/. Hope you enjoy if you give it a try!
I was looking for a way to use up some cottage cheese, now I m gonna buy cottage just to make these! They are SOOOOO good!
where are the nutritional values?
Melissa, I don’t calculate calories or other nutritional information for my food, but there are several free online tools that will help you with this. Calorie Count for one is a pretty useful tool. Hope this helps!
I made these today and they are so delicious!!! Great way to use up cottage cheese. Thank you!!!
I just made these…with some added cheddar cheese and they are sooo yummy & fluffy!! I was worried I might have over-mixed the scones (I don’t normally have much luck with the fluffy part) but it seems to be a very forgiving recipe as they turned out great. Also think that this could easily be used as a sweet scone recipe if you leave out the scallions.
Thank you!
I love scones, and these look awesome! As usual, Faith, serious kudos!
Yum! I can’t wait to try these, Faith. They look awesome!
they look like a delicious accompaniment to dinner!
Hi! Your scones look absolutely delicious!! I love my scones right out of the oven with lots of butter, too! I might have to plan a Sunday scone brunch inviting my girl friends soon.
The ingredients list says these are delicious and my eyes say they’re beautiful. I want some!
Love this recipe! I find savory scones/biscuits to be so delicious, especially herbs/onions and cheese combinations. This looks fabulous!
Great job! I love savory scones like this, definitely can’t wait to try :)
Happy Blogging!
These look so yummy… I bet these would be amazing as the base for a breakfast sandwich with either a runny egg or some sausage. Ok, I’m drooling. ;)
Yes, please! These scones sound delicious — and I bet they’d be the perfect base for some little tea sandwiches. Cucumber anyone? :)
Beautiful scones, love the savory twist!
Lovely scones! Perfect and tempting.
Cheers,
Rosa
These truly look perfect. Love the flavour combo!
I love scones! There look perfect! The cottage cheese is unexpected. A great recipe
These must have tasted scrumptious.