Recipe: Herb, Cheddar & Pecan Scones (w/Scone Goddess mix)

A friend introduced me to The Scone Goddess, a small business located in Maine that creates a variety of scone mixes. Now, I am a bit of a scone snob, so the fact that I swear by this mix is something. Most scones I get at a cafe or store are not that good. Even when fresh, they tend to be dry and dense.

What I like about the Scone Goddess mix is its simplicity and quality. It’s incredibly easy to make. At minimum, it just requires the mix and some heavy whipping cream. It doesn’t require much in the way of preparation, bakes in less than 20 minutes, and it’s convenient to have on hand.

This recipe is based on The Scone Goddess Savory Scone Mix, with the addition of cheese, herbs and pecans. It’s hearty, great for autumn (or any time), full of protein, and incredibly tasty. Pair it with soup or enjoy for breakfast or a snack.


  • The Scone Goddess Savory Scone Mix
  • 1 1/4 cups heavy whipping cream (high quality, meaning high fat content—I use Organic Valley)
  • 1 1/2 cups cheddar cheese
  • 1 cup pecans, roughly chopped
  • 1 tbsp Herbs de Provence, crushed
  • Dash of garlic powder
  • Dash of salt and pepper


Chop cheddar cheese in chunks and add to mixing bowl. You can shred it, but I find the flavor of the cheese is more prominent when it melts out and browns a bit during baking.

Rough chop pecans and add to mixing bowl. If you’re not into pecans, use another nut or skip it altogether.

Add scone mix and seasoning—Herbs de Provence, garlic powder, salt and pepper. Mix until fully incorporated. This is important to do before adding the cream so your dry ingredients are well distributed. If you add the cream first you can get pockets of intense seasoning, cheese or nuts and you’re more likely to overmix.

Add heavy whipping cream and fold in until just barely incorporated. Do not over mix—that can make the scones tough. I scoop from under the middle of the batter and flip over until the majority, but not all, of the dry ingredients are mixed in. Then I dump it onto the pan and press into the disc shape recommended in the Scone Goddess recipe. Again, don’t overwork it. It’s okay if it’s still a bit crumbly with bits of dry ingredients, it will still bake together into nice scones.

Typically, the Scone Goddess recipe recommends cutting the disc into 8 even pieces, but I like to make 12 scones. To do this, I cut the disc in half, then I eyeball two more even cuts to make 6 sections. Then I cut all of those in half to get a total of 12.

Separate the sections out on the baking sheet and bake in a 375 degree (fahrenheit) oven. Since I made smaller pieces, I bake for 17 minutes (instead of the recommended 19 minutes) and check to see if they need more time to brown on the outside.

There you have it, perfect savory scones. Enjoy!

This is just one variation on savory scones. I’m sure you could come up with all sorts of wonderful ideas, such as bacon and Swiss, or chives, or onion and manchego.

I don’t usually promote businesses on my site, but The Scone Goddess scone mixes are wonderful and I highly recommend them. I am in no way being compensated for writing about them. I purchase the mixes I use and am recommending them simply because I enjoy them.

The Scone Goddess offers many different flavors, from sweet to savory, classic to unique. Every single one I’ve tried is wonderful and I have many favorites, including ginger lemon, chocolate chocolate chip, and coconut chocolate chip. The plain scone is fantastic with strawberries and whipped cream or jam. And you already know I love the savory option.

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