Garlic 'n Cheese Scones

Garlic 'n Cheese Scones
3 Reviews
Serve these savory scones fresh from the oven and enjoy their wonderful aroma and flavor.
20 min
Prep Time
35 min
Total Time
16 scones


2 1/2 cups
all-purpose flour
1/4 cup
chopped fresh parsley
1 tablespoon
baking powder
1 teaspoon
dried basil leaves
1/2 teaspoon
garlic salt
3/4 cup
Land O Lakes® Butter, softened
1 1/2 cups
shredded Cheddar cheese
1/4 cup
sour cream
2 tablespoons
large Land O Lakes® Eggs, slightly beaten


  1. Heat oven to 400°F.
  2. Combine flour, parsley, baking powder, basil and garlic salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in 1 cup cheese. Stir in sour cream, milk and eggs just until moistened.
  3. Turn dough onto floured surface; knead 1 minute or until smooth. Divide dough in half. For each half, roll out or pat out dough with floured hands into 8-inch circle. Cut each circle into 8 wedges.
  4. Place wedges 1 inch apart onto greased baking sheets. Bake 10 minutes. Sprinkle wedges with remaining cheese. Continue baking 4-8 minutes or until lightly browned.

Recipe Tips

Nutrition Facts (1 scone)

Dietary Fiber

Recipe Comments and Reviews


I made these for a baby shower that was in the late morning and served them with orange marmalaide jam. There were NONE left! Everyone loved them.


I made the recipe with changes simply due to what I had on hand. In addition, i made the scones shape and size different because it seems to work best for me. I added dry herbs instead by using 2 pinches of basil and 2 pinches of Italian seasoning. I prefer granulated garlic and used a little less than 1/2 teaspoon. I added 1/4 teaspoon of salt. I used the 4 variety- Mexican style cheese instead of the cheddar. I divided the dough in half but out of each half i divided by 4 making 8 total. I shaped each (8) into a round shape 6"- 7" wide. They turned out perfect. They were not dry as all other cheese scones have been.


The look and texture was fabulous! But next time I'll add more garlic, possibly crushed garlic cloves.

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