Garlic 'n Cheese Scones
20 min
35 min


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 milk

2 large Land O Lakes® Eggs, slightly beaten

How to make

  1. STEP 1

    Heat oven to 400°F.

  2. STEP 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. STEP 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. STEP 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.


14Fat (mg)
65Cholesterol (mg)
300Sodium (mg)
16Carbohydrates (g)
1Dietary Fiber
6Protein (g)


Explore reviews from
our online community

  August 20, 2014

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.

— says Nila
  August 13, 2012

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.

— says Margaret
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