Herb and cheese scones

  • Author: Reader: Tanya Drummond
  • Prep Time: 20 mins
  • Cook Time: 12 mins
  • Total Time: 32 minutes
  • Yield: 12 1x


  • 3 cups self-raising flour
  • 1 teaspoon salt
  • pinch cayenne pepper
  • 50g butter, chilled, chopped
  • 1/2 cup mixed herbs (such as oregano, rosemary and dill), finely chopped
  • 1/3 cup grated light tasty cheese
  • 3 pieces shortcut bacon
  • 1 cup reduced-fat milk


  1. Preheat oven to 220°C. Line a baking tray with non-stick baking paper.
  2. Chop bacon into small pieces, cook in microwave for 1 minute.
  3. Sift flour into a large bowl.
  4. Add salt, cayenne pepper and pepper, stir
  5. Add butter. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs.
  6. Add herbs, cheese and bacon to flour mixture, stir.
  7. Add milk.
  8. Mix with a flat-bladed knife until a soft dough forms.
  9. Knead lightly on a floured surface.
  10. Roll dough until 2cm-thick.
  11. Cut desired sized scones, with knife, or use cookie cutter.
  12. Place scones close together on a baking tray.
  13. Bake for 12 minutes, or until golden. Set aside on baking tray to cool slightly.


I left out the cayenne for the kids
Serve with- shaved leg ham

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A great variety of herbs, whichever you desire really

After rolling the scone dough, cut using a knife

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Ali February 1, 2012 - 8:02 PM

Is the yoghurt added to this recipe? I can’t find it in the instructions, When do you add it, or is it a mistake?


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