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 completely 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 make a really tasty flavor profile here. 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. Plus they 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 particularly nice.
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!
- 2½ cups (320 g) all-purpose flour
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 1 tablespoon minced fresh thyme (or 1 teaspoon dried thyme leaves)
- 6 tablespoons (80 g) unsalted butter, chilled and diced
- 5 oz (142 g) Swiss (or Emmentaler) cheese, shredded
- ¼ cup (60 ml) heavy cream
- ½ cup (120 ml) milk (whole or reduced-fat, but not skim), 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 ⅔ of the shredded cheese until it’s completely coated with flour (reserving ⅓ of the shredded cheese for topping).
- 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 ¾ inch thick. Use a floured 2½ 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 sprinkle on the remaining ⅓ of the shredded cheese.
- Bake until the scones are puffed and light golden brown on top and bottom, about 14 to 16 minutes.
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 
Katrina @ Warm Vanilla Sugar says
September 19, 2014 at 3:26 amI love savoury scones! These sound delicious!
Rosa says
September 19, 2014 at 3:49 amThey look wonderful! A great weekend treat. Perfect with a glass of white wine or a beer.
Cheers,
Rosa
Ksenia @ At the Immigrant's Table says
September 19, 2014 at 7:33 amThose look unbelievably flaky and rich. Hope it makes for a good weekend!
Suzanne @ Flour Arrangements says
September 19, 2014 at 12:20 pmSuper light and fluffy looking! Can’t wait to make these.
Laura (Tutti Dolci) says
September 19, 2014 at 1:57 pmThese scones make me wish I had more time for savory baking, they look incredible!
Kari@Loaves n Dishes says
September 19, 2014 at 3:42 pmI’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!
Thalia @ butter and brioche says
September 20, 2014 at 1:24 amThese 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!
Barbara says
September 21, 2014 at 7:36 amVery unusual scones, Faith! I’m wondering if I have the ingredients in the kitchen to make them today. Love them with soup!
Renee says
May 3, 2016 at 8:29 pmI 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!
lori says
June 16, 2016 at 10:54 amI am making these today, with lemon dill salmon, roasted veggies and your lovely scones, and a Lemon Layer Cake!
Faith says
June 16, 2016 at 12:29 pmLori, That sounds like a lovely meal – I hope you enjoy the scones! :)