Easy Cheese & Herb Scones The Little Shop of Olive Oil

Easy Cheese & Herb Scones


  • 3 cups white whole wheat flour or all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • 1/8- ¼ teaspoon cayenne
  • ¼ cup minced fresh herbs (such as a combination of basil and parsley or whatever herbs you prefer)
  • 1 ½ cups shredded sharp cheddar cheese (or your favorite dairy-free cheese)
  • 2 eggs lightly beaten
  • 1/3 cup Herbes de Provence olive oil
  • 1 cup plain yogurt
  • 1 ½ cups milk (or any dairy-free milk)


  • 1/3 cup shredded sharp cheddar cheese
  • 1 tablespoon minced fresh parsley (or another fresh herb you prefer)


  • Preheat oven to 400º F. Grease 24 muffin tins, or line with paper muffin cups.
  • In a mixing bowl, whisk together the flour, baking powder, salt, garlic powder, and cayenne. Fold in the fresh herbs and the shredded cheese until evenly distributed.
  • In another bowl, whisk together the eggs, olive oil, yogurt, and milk.
  • Add the dry ingredients to the wet and stir just until combined. Do not overmix.
  • Fill muffin cups a little over halfway. Sprinkle tops with the additional shredded cheese and fresh herbs. Bake for 15 minutes until golden brown and the toothpick comes out clean.
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