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Savory Herb and Sundried Tomato Scones Recipe with Cheese Option

By Beginnerbakes Editorial TeamPublished Apr 15, 2026 | Updated Jul 11, 2026
British-American Fusion 35 mins beginner-friendlyeasystep-by-stepsavory-bakesquickno-fusspartysnackminimal-ingredientsmorning-bake

This easy savory scones recipe blends fresh herbs, tangy sundried tomatoes, and your choice of dairy or cheese for a tasty morning bake or snack. Perfect for beginner bakers, it uses simple ingredients and minimal steps to create tender, flavorful scones ideal for breakfast, snacks, or parties.

Savory Herb and Sundried Tomato Scones Recipe with Cheese Option
Prep 15 min
Cook 20 min
Total 35 min
Servings 8
Difficulty easy
Cuisine British-American Fusion

Recipe Details

Prep15 min
Cook20 min
Total35 min
Servings8
Difficultyeasy
CuisineBritish-American Fusion
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Ingredients

Servings 8
  • 2 cups (250g) all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
  • 1/2 teaspoon dried rosemary or 1 tablespoon fresh rosemary, finely chopped
  • 1/4 cup (60ml) cold vegan margarine or cold unsalted butter, cubed
  • 3/4 cup (180ml) milk (use any plant-based milk for vegan option)
  • 1 cup (120g) sundried tomatoes, chopped
  • 3/4 cup (90g) grated cheese (cheddar for dairy or vegan cheddar-style cheese)
  • Optional
  • 1 teaspoon mustard powder for subtle tang (omit if sensitive)

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Line a baking tray with parchment paper.
  2. In a large mixing bowl, whisk together the flour, baking powder, salt, thyme, and rosemary until well combined.
  3. Add the cold cubed vegan margarine or butter to the flour mixture. Use your fingertips or a pastry cutter to rub the fat into the flour until it resembles coarse crumbs. Some pea-sized lumps are okay.
  4. Stir in the chopped sundried tomatoes and grated cheese evenly throughout the flour mixture.
  5. Make a well in the center and pour in the milk. Gently mix with a spoon or your hands until a soft dough forms. Avoid overmixing to keep the scones tender.
  6. Turn the dough out onto a lightly floured surface and gently pat it into a 3/4-inch (2 cm) thick circle. Use a sharp knife or a floured round cutter to cut out 8 scones.
  7. Place the scones on the prepared baking tray about 1 inch apart. Optional: brush the tops lightly with extra milk for a golden finish.
  8. Bake in the preheated oven for 18-20 minutes, or until the scones have risen and are golden brown on top.
  9. Remove from the oven and let the scones cool slightly on a wire rack before serving warm.
  10. Enjoy these savory scones fresh as a snack, part of a breakfast spread, or alongside soups and salads. Store leftovers tightly covered or freeze for up to 1 month.

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