These flaky, buttery Savory Swiss Cheese and Thyme Scones feature subtle nuttiness from Swiss cheese that’s accentuated with a hint of thyme.
When the weather starts to cool down, there’s nothing like a hot bowl of soup and fresh bread (in any form) to warm up with.
Making homemade bread is a great weekend project, but during the week fresh biscuits or scones are more manageable.
To make sure that you have time to whip these scones up when it’s time for dinner, you can make the dough (which is just a 10 minute affair!) either the night before or in the morning on the same day that you want to make them.
Thyme and Swiss cheese are a really tasty flavor profile. The earthy brightness of thyme and the nuttiness of Swiss cheese go really well.
What to Serve with Savory Swiss Cheese and Thyme Scones
For a kid-friendly meal, I served these scones with Vegetable Beef Alphabet Soup, but the flavors lend themselves to being paired with just about anything.
Additionally, these Savory Swiss Cheese and Thyme Scones dress up well and can be paired with a more grown-up meal. A French classic like Coq au Vin or Boeuf Bourguignon would be delicious!
And if you have any scones leftover the next day, they are wonderful split in half and toasted, or you can make them into little turkey sandwiches.
More Scone Recipes to Make:
- Small Batch Maple Walnut Scones for Two
- Lemon Blueberry Scones
- Cherry Vanilla Sour Cream Scones
- Peach Pie Scones with Vanilla Glaze
- Savory Scones with Scallion and Cheese
- Cinnamon Scones
- Pumpkin Scones
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Savory Swiss Cheese and Thyme Scones
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme leaves
- 6 tablespoons unsalted butter chilled and diced
- 5 ounces Swiss cheese or Emmentaler cheese, shredded
- 3 scallions green and white parts, thinly sliced, about 1/2 cup sliced (optional)
- 1/4 cup heavy whipping cream
- 1/2 cup whole milk plus 1-2 tablespoons more as necessary
- Preheat oven to 450F and line a baking sheet with parchment paper or a silpat liner.
- Whisk together the flour, baking powder, salt, and thyme in a large bowl.
- Cut in the butter with a fork or using two butter knives until the butter is mostly incorporated, but there are a few larger pieces about the size of peas. Stir in 2/3 of the shredded cheese until it’s completely coated with flour (the 1/3 of the shredded cheese for topping).
- Mix in the scallion. Use a fork to mix in the cream and then the milk until the dough comes together; knead it a couple times with your hands. (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. (Or chill it in the fridge a couple hours or overnight.)
- 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 8 to 10 scones).
- Transfer the scones to the prepared baking sheet, lightly brush the tops with a little milk and sprinkle on the remaining 1/3 of the shredded cheese.
- Bake until the scones are puffed and light golden brown on top and bottom, about 14 to 16 minutes.
- To make ahead, prepare the dough, wrap it in plastic wrap, and store it in the fridge for up to 3 days before rolling out the dough and baking the scones. To make the dough easier to roll out, let it sit for 10 minutes at room temperature first.
This post was first published on An Edible Mosaic on September 19, 2014. I updated it with more information on September 21, 2020.
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