Recipe from The Messy Baker: basil and aged cheddar scones

Charmian Christie's recipe for savoury scones that go perfectly with soup

Charmian Christie, also known as the Messy Baker, isn't just an expert on dessert baking. She drummed up this basil and aged cheddar scone recipe after a trip to Wild Flour Bakery in Banff, Alberta. Get your hands on The Messy Baker, a collection of 75 easy-to-follow recipes using all natural ingredients. 

Enjoy these savoury scones on a chilly day with tomato soup.

Basil and aged cheddar scones

2 1/4 cups all-purpose flour
1/4 cup sugar
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
1/2 cup cold butter, cubed
1 cup roughly chopped fresh basil
1 cup aged cheddar cheese, grated
1 cup buttermilk

Preheat oven to 425°F.

Hand method: In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Using a pastry blender or 2 knives, cut the butter in until it’s the size of peas. Chop basil finely and stir into flour mixture to evenly distribute.

Food processor method: In the bowl of a food processor fitted with a steel blade, combine flour, sugar, baking powder, baking soda, and salt with a few pulses. Add basil. Pulse in 2-second bursts until the basil is chopped and evenly distributed. Add the butter and pulse until it’s about the size of peas. Transfer the flour mixture to a large bowl.

Add cheese and toss to evenly distribute. Add buttermilk and stir until the dough forms a ball.

Knead the dough on a floured surface until it just comes together. Roll into a round, about 10 inches wide and 3⁄4 inch thick. Cut into 12 wedges.

Place on an ungreased baking sheet about 2 inches apart, and bake for 12 to 15 minutes, or until golden. Serve immediately.

Note: Scones can be stored in an airtight container for up to 3 days but are really best within a few hours of baking. To reheat, split in half and pop under the broiler. Serve with butter.

Tip: If you don’t have buttermilk on hand, sour your own. Place 1 tablespoon of lemon juice or white vinegar in a measuring cup. Fill to the 1-cup mark with milk and let sit for 10 minutes. Stir and use immediately.

1 dozen
Prep Time:
30-40 minutes
Cook Time:
15 minutes