Mini Savory Cheese Scones

by Rebekahcooked up on January 21, 2017

OK… get ready, it is time for a trip to Childhood Rebekah Land.

Does anyone remember reading the American Girl books? Felicity was my favorite (and she was the doll I had). I will always remember when Felicity made her act of protest and said “Thank you, I shall take no tea.” to oppose the tea tax from the British government. Little Rebekah always wished she was more of a punk (not much has changed), so this was pretty appealing to me.

Savory Parmesan Mini Scones - perfect for afternoon tea! | PDXfoodlove

I wonder if those people have any idea how impactful their books and toys were on little girls. I loved them!

But I do think it is sad that we don’t have a tradition of afternoon tea in the US. I mean, it makes *perfect* sense. If you don’t hit some kind of slump at 2 or 3 p.m. where you want caffeine and a little snack, you might not be human. Sitting down for an intentional break with a low calorie beverage and a miniature snack is a great idea.

Savory Parmesan Mini Scones - perfect for afternoon tea! | PDXfoodlove

I had afternoon tea in mind when I made these savory scones. Now, they are still made of flour and cheese. BUT… they are quite small but very filling. Without a special treat like this, I personally am way more likely to demolish a handful of chips or small stack of sugary cookies or something.

I also think these are delightful to share with guests. I made them most recently when I had a colleague coming over for a business meeting at my house. It was the perfect brain food to pair with our tea and have a productive afternoon!

Mini Savory Cheese Scones

Mini Savory Cheese Scones


  • 1 cup AP flour
  • 2 tsp. of baking powder
  • pinch of salt
  • 1/2 tsp. cayenne pepper
  • 1 oz of butter, cubed
  • 2 teaspoons of freshly chopped chives
  • 2 oz of finely grated Asiago or Parmesan
  • 1 egg, beaten
  • 3 tablespoons of milk


  1. Preheat the oven to 450 degrees.
  2. Whisk together the flour, baking powder, salt and cayenne pepper.
  3. Add the cubed butter to the mixture and cut with a pastry cutter until they have the texture of crumbs. Stir together the chives and almost all of the cheese (reserve a couple tablespoons for sprinkling).
  4. Whisk together the eggs and milk, then add to the dry ingredients and stir together until just combined.
  5. Turn out on to a floured work surface and pat gently into a layer about 1 inch thick. Cut out using a small biscuit cutter or a small glass and place shoulder-to-shoulder on a baking sheet.
  6. Bake for ten minutes, then turn the temperature down to 400. Bake for another 5 minutes or until golden brown.
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