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Goat’s Cheese, Dill and Onion Savoury Scones Recipe
Ash Tyrrell

Goat’s Cheese, Dill and Onion Savoury Scones Recipe

I recently baked these goat’s cheese, dill, and onion savoury scones, and I honestly didn’t expect them to disappear so quickly. The soft, fluffy texture paired with the tangy cheese and fresh herbs made them irresistible. I loved how simple they were to prepare, yet they felt so gourmet
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Total Time 40 minutes
Servings: 5
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour – Provides structure; sift it for lighter scones
  • 2 teaspoons baking powder – Helps the scones rise beautifully
  • ½ teaspoon baking soda – Works with the cheese and moisture for fluffiness
  • ½ teaspoon salt – Enhances all the flavors
  • ½ teaspoon black pepper – Adds a subtle kick
  • ½ cup cold unsalted butter cubed – Cold butter creates flaky layers
  • ¾ cup goat’s cheese crumbled – Use fresh, creamy goat cheese for best taste
  • 2 tablespoons fresh dill chopped – Fresh dill gives a bright, herby flavor
  • 1 small onion finely chopped – Adds sweetness and depth; sauté lightly if you prefer
  • ¾ cup buttermilk – Keeps the scones soft and tender
  • 1 egg – Helps bind everything together
  • 1 tablespoon milk for brushing – Gives a golden crust

Method
 

  1. Start by mixing flour, baking powder, baking soda, salt, and pepper in a large bowl. I like to whisk everything well so the leavening agents distribute evenly. This step ensures consistent texture in every bite.
  2. Add cold, cubed butter into the flour mixture and rub it in using your fingers or a pastry cutter. The mixture should resemble coarse crumbs with small butter pieces. This is what gives the scones their flaky texture.
  3. Now fold in the crumbled goat’s cheese, chopped dill, and finely chopped onion. Make sure everything is evenly distributed without overmixing. This step builds the signature savory flavor of the scones.
  4. In a separate bowl, whisk together buttermilk and egg. Slowly pour this into the dry mixture while gently stirring. Mix just until the dough comes together—overmixing will make the scones dense.
  5. Turn the dough onto a lightly floured surface and gently knead it a few times. Pat it into a round about 1-inch thick, then cut into wedges or use a cutter. Keep the dough soft and slightly sticky for best results.
  6. Place the scones on a lined baking tray and brush the tops with milk. Bake in a preheated oven at 200°C (400°F) for about 18–22 minutes until golden brown. Let them cool slightly before serving.

Notes

  • I always use very cold butter to get that flaky texture
  • I avoid overworking the dough to keep the scones soft
  • I sometimes lightly sauté the onions to enhance sweetness
  • I sprinkle extra cheese on top before baking for a crispy finish
  • I serve them warm—it really brings out the flavor of the goat cheese