Savoury Scones - Option 2


  • 1 Cup / 160g Self Raising Flour + Extra 1/4 cup SR Flour for dusting over the board when shaping.
  • 2 Tbsp / 25g sugar
  • 1 tsp / 5g salt
  • 1 Egg
  • 1/2 cup yoghurt
  • 1/2 cup milk of choice (or you can use lemonade for sweet if you like, both result well).
  • 1/2 cup cheese - try a combination of crumbled jalapeno Mersey Valley, grated 3 cheese melt and parmesan.
  • 1 tbsp good relish of your choice.
  • Chopped fresh herbs or dried herbs, to taste.
  • Pepper or chilli to taste.

Note: Combining the yoghurt and milk or lemonade acts like a buttermilk, helping to make the scones light and fluffy. Alternately you could use 1 full cup of buttermilk if available.

Tip: You can use a whisked egg or some melted butter for brushing prior to baking. This really helps with the colouring and eliminates any speckling from the SR Flour.


  1. Pre-heat oven to 180C.
  2. Combine the flour and dry ingredients, for savoury you can also combine the cheese, herbs and seasoning together in the same bowl.
  3. Now to the same bowl, add the egg, yoghurt and milk or lemonade, mixing lightly until just combined and not overworking (this is the key to keeping them light).
  4. Add 1/4 cup self raising flour to a board or work surface, using a spatula to tip all ingredients onto this.
  5. Gradually work together but do not knead or overwork (the scone dough should be quite sticky and just be covered with flour to make it non-stick for cutting or shaping).
  6. Now you can gather this into a thick round or rectangle and hand shape or cut square or round scones to desired size (if using a cutter, dust with a little flour).
  7. Place the scones next to one another on a lined tray. I like them to just come together during baking.
  8. Bake at 180C for 10-15 minutes, or until starting to become golden on the outside.