Mini savoury scones

Mini savoury scones

Lucy's Bakes
15 mins
Cooking time
10 mins
Jacqui Melville

We have been making mini savoury scones for years to host wonderful toppings for pre-dinner snacks and exotic canapés. These freeze well so bake a batch and take a few out when you need them for a pre-dinner bite. For perfect results, the dough should be wet and soft and handled as little as possible to give a light and easy rise.


Quantity Ingredient
15g lemon juice
250g milk
500g self-raising flour
5g baking powder
3g dried dill or other herbs
100g butter
25g parmesan, grated
good pinch salt
1 egg


  1. Preheat the oven to 220°C. Line a baking sheet with baking paper.
  2. Add the lemon juice to the milk and set aside.
  3. Put the flour, baking powder and herbs into a bowl and add the butter, cut into small pieces.
  4. Rub the mixture between your fingers and thumbs until you get a mix that looks like fine breadcrumbs.
  5. Add the cheese and salt and mix well.
  6. Beat the egg into the milk and lemon juice and pour into the flour.
  7. Bring it together using your hands – it should be a soft, slightly sticky dough – if it is firm, add a little more milk.
  8. Turn onto a well-floured work surface and knead it briefly to bring it together but only just, then flatten out by hand to 2.5 cm thick. Cut into little squares or 2.5 cm diameter rounds using a mini pastry cutter, reshaping and cutting the trimmings as necessary.
  9. Bake for 10 minutes until slightly browned and risen. Serve halved and topped as desired (see below).


  • This recipe is vegetarian and nut-free.

What the testers say

  • NAOMI HULME – ‘I always keep some in a bag in the freezer – I don’t add herbs or sweeten them but as a plain scone I can add sweet or savoury toppings any time.’

    LYDIA CUFFLIN AND SIMON CHILDS – ‘We made a batch every week during the ski season and they look fab piled high with different toppings.’

Savoury toppings

  • Tomatoes and anchovy – mix 100 g cream cheese with 5 g tomato purée and 5 g Worcestershire sauce. Add 3 anchovies, chopped. Pile onto the mini scones and top with more anchovy.

    Gravadlax and beetroot – grate 1 cooked, small beetroot and mix with 100 g cream cheese and seasoning to taste. Top with a good slice of gravadlax or smoked salmon.

    Dried tomatoes and mozzarella – tear off pieces of fresh mozzarella and place on the scones. Top with chopped bought or homemade dried tomato and drizzle with a little of the tomato oil, then add a caper or two if you like. Season well and pop into the oven at 200°C for 5 minutes before serving.

    Stilton and cranberry – blend 100 g Stilton with 100 g plain yoghurt and pile on the scones. Top with a spoon of cranberry sauce.
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