easy irish cheddar and herb scones (Savory, No Eggs!)

If you love savory scones, you’re in the right place. These Irish cheddar and herb scones are tender, flaky, packed with cheddar, and completely egg-free. No fancy steps, no complicated techniques—just a cozy, bakery-style scone you can make any day of the week.

They’re perfect for breakfast, brunch, or serving alongside soup or chili. And the best part? These cheddar cheese and herb scones come together quickly and taste like something you’d order at a small café—without the price tag or fuss.

If you’ve ever wondered whether scones need eggs, this recipe proves they absolutely don’t.

Why You’ll Love These Savory Scones

Let’s be honest—most scone recipes lean sweet. But savory scones deserve just as much love.

Here’s why readers keep coming back to this one:

• No eggs needed (great if you’re out, allergic, or don’t want them)
• Tender and flaky, not dry or crumbly
• Loaded with sharp cheddar and fresh herbs
• Easy enough for beginner bakers
• Perfect with soup, stew, or a pat of butter

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Do Scones Usually Have Eggs?

Not always.

Traditional Irish and British scones are often made without eggs, relying on butter, milk, and baking powder for structure. American-style scones, especially sweet ones, frequently include eggs for richness and a more cake-like crumb.

For savory cheddar and herb scones, skipping the eggs keeps the texture closer to a biscuit—soft, flaky, and perfect for pairing with savory dishes.

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Ingredients you’ll need for Irish cheddar and herb scones

Nothing fancy here—just simple ingredients that work together beautifully.

** You can find the full recipe ingredients and instructions on the printable recipe card below.

These are the kind of homemade scones that feel special but don’t require special skills.

• All-purpose flour
• Baking powder
• Salt
• Black pepper
• unsalted butter, cubed
• Milk
• Sharp Irish cheddar cheese
• Green onions
• Fresh herbs (parsley, chives, dill)

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How to Make Irish Cheese and Herb Scones

1. Preheat & Prep

Preheat your oven to 400°F. Line a large baking sheet with parchment paper [paid link].

2. Mix the Dry Ingredients

In a large bowl, whisk [paid link] together the flour, baking powder, salt, and black pepper.

This step helps distribute the leavening evenly, so your scones rise properly.

3. Cut in the Butter

Add the cold butter to the bowl. Use a pastry cutter or fork to work it into the flour until the mixture looks crumbly with pea-sized pieces.

This is where that flaky texture starts.

4. Add the Good Stuff

Pour in the milk, then fold in the cheddar, green onions, and herbs. Stir gently until a soft dough forms. If needed, use your hands briefly—just don’t overmix.

Overworking the dough is the fastest way to tough scones.

5. Shape the Dough

Turn the dough out onto a lightly floured surface. Gently pat it into an 8-inch circle, about 1½ inches thick.

No rolling pin needed. These are meant to be rustic.

6. Cut & Bake

Cut the circle into eight wedges. Transfer them to your baking sheet, spacing them slightly apart.

Bake for 20–25 minutes, until lightly golden on top and cooked through.

7. Serve & Enjoy

Serve warm or at room temperature. Add a little butter if you want it.

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Tips for Perfect Cheddar Herb Scones

• Don’t overmix. Stop as soon as the dough comes together.
• Use sharp cheddar. It gives a better flavor than mild.
• Freeze extras. These freeze beautifully once baked.
• Brush with milk. A light brush before baking helps with browning.

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Variations You Can Try

Once you master the base, these savory scones are easy to customize:

• Swap cheddar for Gruyère or white cheddar
• Add cooked bacon or ham
• Use chives instead of green onions
• Sprinkle flaky salt on top before baking

This is why cheddar cheese and herb scones are such a great foundational recipe.

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What to Serve with Savory Scones

These pair especially well with:

• Tomato soup
• Potato soup
• Chili
• Beef stew
• Broccoli Cheese Soup

They also make an excellent addition to brunch spreads or holiday tables.

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Storage & Freezing

• Room temperature: Store in an airtight container for up to 2 days
• Refrigerator: Up to 5 days
• Freezer: Up to 2 months

To reheat, warm in the oven at 325°F until heated through.

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Frequently Asked Questions

1. Do scones usually have eggs?

Not always. Many traditional Irish and British scones are made without eggs. They rely on butter, milk, and baking powder for structure, which keeps them tender and biscuit-like rather than cake-like.

2. Can you make savory scones without eggs?

Yes! Savory scones work especially well without eggs. These cheddar and herb scones stay flaky and soft while letting the cheese and herbs shine.

3. What makes scones dry or crumbly?

Scones can turn dry if the dough is overmixed, too much flour is added, or they’re baked too long. Using cold butter and mixing gently helps keep them tender.

4. Are scones supposed to be crumbly or soft?

Scones should be tender and lightly crumbly, not dry. Savory scones often lean more biscuit-like, while sweet scones are slightly softer.

5. Can scones be savory instead of sweet?

Absolutely. Savory scones are very popular and often include cheese, herbs, or vegetables. They’re perfect for serving with soups, stews, or brunch spreads.

6. What cheese is best for savory scones?

Sharp cheddar is a favorite because it adds bold flavor without making the dough greasy. White cheddar, Gruyère, or Colby Jack also work well.

7. What herbs go well in cheese scones?

Chives, green onions, parsley, and dill are all great choices. You can use one herb or a mix, depending on what you have on hand.

8. Can cheese and herb scones be frozen?

Yes. Let the scones cool completely, then freeze them in an airtight container for up to two months. Reheat in the oven for the best texture.

9. Are Irish scones different from American scones?

Yes. Irish scones are usually less sweet, often egg-free, and more biscuit-like. American scones tend to be richer and more cake-like.

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