If you are looking for a super quick, easy and delicious savoury scone recipe then you have come to the right place! If you are growing lovage in your garden and are thinking of different ways of cooking with this delicious herb you will be happy, very happy! If you also love the strong aroma and flavour of stilton then don’t go away!
If you are feeling a bit left out because you are not growing lovage yet, don’t despair just replace the fresh lovage in this recipe with freshly chopped celery leaf, thyme leaves or basil leaves. Sage and rosemary would work well too, just halve the amount for these two pungent flavoured herbs.
There is nothing quite like a homemade cheese and herb scone, fresh from the oven, eaten still warm and spread liberally with butter.
For more recipe ideas for using lovage and growing tips checkout an earlier post, baked chicken thighs with lemon, potato and lovage.
- 250g self raising flour
- 1 level tsp baking powder
- A good pinch of sea salt
- 60g cold butter, diced
- 130g stilton cheese, crumbled
- 2 heaped tbsp, chopped lovage
- 100ml milk
- Preheat the oven to 200℃ / gas mark 6
- Put the flour, baking powder, and salt into a large mixing bowl.
- Add the the butter and using your fingertips rub together into a breadcrumb consistency.
- Add the stilton cheese and lovage then stir in the milk bringing the mixture together into a soft dough.
- Lightly flour a bread board and turn out the dough onto it, roll out into a sausage shape and cut into 8 rounds.
- Pat the rounds lightly into shape, dust with a little flour and place them onto a baking tray lined with baking parchment.
- Bake in the middle of the oven for 15-20 minutes until risen, cracked and golden brown.
- Serve warm.
Probably one of the easiest methods for making scones, just roll out the dough into a sausage shape and cut into even sized rounds.
These scones could not be easier to shape and have a wonderful light texture once baked.
These savoury scones are perfect partnered up with an asparagus, pea and mint soup and when asparagus is not in season it can be replaced with chard, spinach, kale, watercress or sorrel. They all make delicious flavour combinations with the peas and mint.