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These flaky, buttery Savory Swiss Cheese and Thyme Scones feature subtle nuttiness from Swiss cheese that’s accentuated with a hint of thyme.

Close Up Front View of Cheese and Thyme Scones on Wooden Table

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.

Savory Swiss Cheese and Thyme Scones with Description

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.

Swiss Cheese and Thyme Scones Recipe on Cutting Board with Bowl of Soup in Background

More Scone Recipes to Make:

Close Up of Savory Cheese and Thyme Scone on Parchment Paper

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 Swiss Cheese and Thyme Scones

Prep Time25 minutes
Cook Time15 minutes
Servings: 10 scones
These flaky, buttery Savory Swiss Cheese and Thyme Scones feature subtle nuttiness from Swiss cheese that's accentuated with a hint of thyme.

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  • 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.


Serving: 1scone | Calories: 259kcal | Carbohydrates: 26g | Protein: 8g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 212mg | Potassium: 200mg | Fiber: 1g | Sugar: 1g | Vitamin A: 504IU | Vitamin C: 2mg | Calcium: 194mg | Iron: 2mg

Nutritional information is automatically calculated and should be used as an approximate.

Course: Bread, Breakfast, Brunch
Cuisine: American

Share it with me on Instagram and leave a comment to let me know your thoughts!

Easy Savory Scones Recipe Pin

This post was first published on An Edible Mosaic on September 19, 2014. I updated it with more information on September 21, 2020.

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. Thank you for helping to support An Edible Mosaic!

Faith, author of An Edible Mosaic.
About Faith

I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.

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Recipe Rating


  1. Hi, this recipe looks wonderful! Wondering if it matters when the scallions are added? They are mentioned in the ingredients list, but not in the instructions.

    1. Hi! Can’t wait to try these. The recipe does not mention scallions in any of the steps. I know you’ve pointed out step 4 to the people who asked, but it is not there. Just letting you know in case you need to update. Thanks!

      1. Hi Laura, Thank you so much for leaving a comment! I apologize for the oversight, the scallion gets added in Step 4 and I have fixed the recipe.

    2. Hi Sheila, Thank you so much! I apologize for the oversight, the scallion gets added in Step 4 and I have fixed the recipe.

  2. Mrs. Williams says:

    Hello – excited to try this recipe! It didn’t say, but may I assume that the scallions go in step #2, with most of the other ingredients? Thank you.

    1. Mrs. Williams, I’m glad you want to try this recipe, I hope you enjoy it! I apologize for the oversight, the scallion gets added in Step 4 and I have fixed the recipe.

  3. I am making these today, with lemon dill salmon, roasted veggies and your lovely scones, and a Lemon Layer Cake!

    1. Lori, That sounds like a lovely meal – I hope you enjoy the scones! :)

  4. I made these for a bake sale at my work for Habitat for Humanity. They were a hit! I only had salted butter and with all the cheese, I wish I had picked up Unsalted Butter, but they were still delicious. Immediately pulling them out of the oven I topped each with just the tips of fresh thyme, three tiny little leaves. I had coworkers asking for the recipe. Thanks for sharing!

  5. Very unusual scones, Faith! I’m wondering if I have the ingredients in the kitchen to make them today. Love them with soup!

  6. These scones look so incredibly cheesy and delicious.. perfect to be paired with a good relish and glass of wine. I definitely must recreate the recipe, thanks for the great idea!

  7. I’m from Victoria B.C. originally, where every bakery bakes scones, and we eat all kinds of scones in all kinds of ways. Now that I live in Florida, I sure miss a good scone. These scones look de-lish, and now I’m totally craving them!

  8. They look wonderful! A great weekend treat. Perfect with a glass of white wine or a beer.



  9. Katrina @ Warm Vanilla Sugar says:

    I love savoury scones! These sound delicious!

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