These Super Simple Cheese Oregano Scones are so good, tasty and delicious oh and did I mention super simple to make? Well, they are all these things and so much more.
The elephant in the room!
I must apologise for the posts being a bit erratic and all over the place the last few months. The loss of my Father-in-Law threw the family into a bit of a tailspin, but things seem to be settling down now for everyone. Also on a super positive note Michael {the hubby} is doing really well and looks to be starting a new job really soon. So all positive things happening, so fingers crossed I can get back to a more regular posting schedule. But enough waffling on and let’s get back to these Super Simple Cheese Oregano Scones.
Super simple to make.
To make these cheesy herby scones all I did was pretty much just pulse everything together in a food processor. First, the flour, baking powder, oregano, salt, pepper and butter are pulsed together till they look like fine breadcrumbs. Then the cheese was added and again pulsed for a few seconds then the cream was added to make it all come together in a nice ball of dough. I then placed it into the fridge for 30 minutes, once my coffee was finished I patted the dough out into a round. Cut my scones out ready for baking.
Glazed them with a little milk, and baked them in a hot oven for 18 minutes.
Flakey tender heaven.
All your hard work pressing the pulse button ☺️ will give you flakey tender scones, with a great herby cheesy flavour. Seriously though these super simple cheese oregano scones are just lovely. What makes them so tender is the cream, using cream in scones does take them to the next level. It is a great tenderiser.
Feel free to take them up another level and smear them with a thick layer of salty butter. Shhh, I promise not to tell anyone.
Alternatives.
Of course, you can make these by hand if you don’t have access to a food processor. Just simply mix the dry ingredients together, then cut the butter into the flour and rub it in with your fingertips until it looks like breadcrumbs. Then mix in the cheese and bring it all together with the cream. Don’t forget to place the dough in the fridge, which is even more important when making these by hand.
I used an extra strong mature cheddar, feel free to use a milder one if you prefer.
I used a pourable double cream (heavy cream), single cream will also have great results. If the cream is just something that is never on your shopping list, milk can be used as a substitute. They may not be as flakey and tender but they will still taste great.
By all means, try Vegan-friendly ingredients if you want to make these super simple cheese oregano scones Vegan. Vegetable spread/margarine, vegan cheddar and soya cream. What they will turn out like I’m not sure but in theory, they should work.
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Super Simple Cheese Oregano Scones
Ingredients
- 240 grams plain / all purpose flour (2 cups)
- 2 teaspoons baking powder
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 55 grams cold unsalted butter (1/2 stick)
- 75 grams extra mature cheddar- grated (1 cup once grated or 3 ounces)
- 90 millilitres pourable double / heavy cream (3/8 cup)
Instructions
- In a food processor add the flour, baking powder, dried oregano, salt & pepper along with the cold unsalted butter and pulse until you have a fine sandy texture.
- Add the cheese and pulse again for a few seconds until well combined.
- Turn your food processor on to a slow speed and pour in the cream slowly until a dough ball forms. You may need less or a little more cream, I found 90ml hit the sweet spot for me.
- Scoop the ball out of the processor, wrap it in either foil, a plastic bag or clingfilm and place it in the fridge for at least 30 minutes.
- Preheat your oven to 190C/375F/Gas mark 5 and either using a silicon baking mat or baking parchment place your scone dough onto it and pat it out into a medium sized round that will yield 8 scones about 1 inch thick.
- Using a very sharp knife cut your scones into shape and brush a little milk on the top of each scone.
- Place the tray in your hot oven and bake. Check on them after 15 minutes for doneness, they should be golden in colour and sound a little hollow when tapped on the base. Mine took exactly 18 minutes to bake perfectly, as I have a slow oven.
- Allow the scones to cool slightly before serving.
- You can keep these scones in an airtight tin at room temperature for 3 days or alternatively freeze them for 2 months.
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Yum! Glad things are settling down for you and these scones look wonderful! I have yet to try making savory scones, but you make them look easy! Your tips on making them so tender are worth their weight in gold…so many scones these days seem to be on the dry side, but yours look right on. Great advice!
Thanks Brianna, the food processor is the way forward with scones and it makes life easier 😀
Losing a beloved family member is so tough but I’m glad to hear that things are starting to look a little bit more positive. Love these scones, they look fantastic!
Thank you for your kind words Kelly 🙂
These look picture perfect and I love the idea of a savory scone—especially one with a nice sharp cheddar!
Thanks Liz 🙂
Your recipe is excellent but I have a question. To make these cheesey herby scones all I did was pretty much just pulse everything together in a food processor, why did we have to place the dough in the fridge for 30 minutes?
Hi Sheila, it’s just to let the dough rest and the gluten settle again so you get a fluffier scone, also scones always bake better when the butter in the dough is super cold.
So glad to hear that things are moving in a more positive direction Emma! I love making scones but rarely make savory ones! Must change that – these sound awesome!
Thanks Ashley, savoury scones are a real favourite in my house and I tend to make them more often then sweet ones.
Good to know that things are turning positive now, Emma. Love these savoury scones!
Thank you Angie 😀
So good to hear that things are getting back to normal at your end. These super simple cheese oregano scones look so delicious, Emma.
Thank you so much Anu 😀