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You are here: Home / Cakes and Bakes / Savory Bakes / Eggless Cheddar Sage Savory Scones Recipe

Eggless Cheddar Sage Savory Scones Recipe

June 21, 2014 By Sangeetha Priya 11 Comments

Scones were in my to do list for a while and when Archana suggested savory scones for this month Swathi’s baking partners challenge I made it few days back. Thanks for the recipe suggestion, these cheddar sage savory scones are super perfect for savory lovers, egg free as well. We had it as evening snack with soup. You can go for any available cheese at your place, better to use some cheddar cheese variety. Let’s move on to detailed post!!!

Yields :- 8 Numbers
Time needed: 45 minutes
Recipe Source: bbcgoodfood.com

* The original recipe calls for fresh sage 10 leaves, 2 chopped fine and rest whole, I used dried sage.

Ingredients

Self Rising Flour – 2 Cups/225 gms + extra for dusting (If using All Purpose Flour Add 1n1/2tsp Baking Powder and 1/2 tsp Salt for each cup of all purpose flour, so it needs 3tsp baking powder and 1tsp salt for 2 cups)
Butter – 50gms/3.6 Tbsp, chilled and cubed
Cheddar, grated – 100grms (I Use Sharp Cheddar Cheese)
Dried Sage – 1 tbsp  + ½ tbsp (Any dried herbs like Oregano/Basil or Methi)
Curd/Yogurt – 100ml (If Yogurt is not thick then take 150ml and skip water below, I did so)
Water – 50ml
English Mustard Powder – 1½ tsp or Use 1/2 Tbsp of Spicy Mustard Sauce
Salt – A pinch
Pepper – A pinch
1 tblspn oil, for greasing

Cheddar Sage Savory Scones Preparation 

  • Preheat oven to 220° C/428° F.
  • Grease and flour the baking tin or use parchment paper as well.
  • Whip the curds and measure.
  • Adjust the water and whip it to get a smooth mixture, This will give you 150ml of buttermilk.
  • Set aside 1 tsp of buttermilk. This is for brushing on the scones.
  • Mix flour, mustard powder(if using), salt and pepper in a bowl.
  • Rub butter till the mixture resembles fine crumbs.
  • Stir in the cheese (reserve 2 tbsp for topping)  and 1 tbsp sage (Pic 1).
  • Make a well in the centre of the flour and pour in the buttermilk.
  • Quickly stir and mix well till the mixture forms soft and spongy dough (Pic 2).
  • Transfer to a lightly floured surface and knead to get smooth dough.
  • Roll in to 3 cms thick circle, Cut in quarters then the quarters again to get 8 sectors (Pic 3).
  • Transfer to a baking tin (Pic 4).
  • Brush the remaining buttermilk.
  • Sprinkle the reserved cheese and top with sage (Pic 4).
  • Bake for 13-15 minutes until they are well risen, golden and sound hollow when tapped on the bottom (Pic 5).
  • Serve warm with butter.

Notes

  • You can roll the dough out in a square then cut it in quarters then the quarter in can be cut diagonally to get 8 triangles.
  • I suggest you shape out the dough in the tin or the tray you  want to bake the scones, it looks perfect.

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Filed Under: Bread and Bun Varieties, Savory Bakes, School Snack Recipes, Thanksgiving Holiday Bakes Tagged With: american breads, Baking n Biting, Birthday Party Ideas, cheddar and sage scones recipe from scratch, Cheddar Sage scones, egg free scones recipe, Eggless Baking, English breakfast recipes, herbs to use as topping for scones, how to make savoury scones with dried herbs recipe, Kids n Infant Corner, Lunch Box Specials, Nitha Kitchen, shortbread, step by step scones, stepwise cheesy scones

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Reader Interactions

Comments

  1. Rani Vijoo

    June 25, 2014 at 6:44 am

    Wonderful recipe…..looks tempting!

    Reply
  2. Preetha Soumyan

    June 23, 2014 at 10:31 am

    wow… perfectly baked..well done..

    Reply
  3. Meena Kumar

    June 23, 2014 at 1:36 am

    Those scones look like a flower in the blue background, beautiful and yummy looking.

    Reply
  4. Suja Manoj

    June 21, 2014 at 3:33 pm

    Love this egg less version,perfectly made.

    Reply
  5. Archana Potdar

    June 21, 2014 at 2:58 pm

    Wow they are perfectly made. Thanks for trying.

    Reply
  6. Veena Theagarajan

    June 21, 2014 at 1:22 pm

    wow! delicious scone.. So crispy looking too..

    Reply
  7. nandoos Kitchen

    June 21, 2014 at 6:26 am

    delicious scones. looks perfect

    Reply
  8. Happys Cook

    June 21, 2014 at 4:08 am

    Wow, came out very well…. Looks delicious and inviting…

    Reply
  9. Radha Krishnakumar

    June 21, 2014 at 2:59 am

    Very tasty will try it thanks for sharing 😀

    Reply
  10. Swathi Iyer

    June 21, 2014 at 2:47 am

    Delicious you made it perfectly sangeetha.

    Reply

Trackbacks

  1. How to dry and store Oregano Leaves | DIY Dried Ajwain Leaves - Nitha Kitchen says:
    December 3, 2018 at 8:33 am

    […] Cheddar Sage Scones […]

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