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Whole Wheat Cheddar-Thyme Scones

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Whole Wheat Cheddar-Thyme Scones

Whole Wheat Cheddar-Thyme Scones

Jessica Braider
These savory scones are a nice change from sweet morning baked goods. Pair them with some fresh fruit or go all out and have a fried egg or some bacon with them—either way, you’ll be pleased and energized for your day.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast, Snack
Cuisine American, British
Servings 8 servings


  • 2 1/4 cups whole wheat flour (use wheat/gluten-free if needed) or use spelt flour
  • 2 Tbsp. sugar
  • 2 1/2 tsp. baking powder
  • 1 tsp. dried thyme
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 tsp. cayenne pepper
  • 8 Tbsp. cold butter cubed
  • 1 cup shredded sharp Cheddar cheese
  • 1 cup low fat plain yogurt or use any variety
  • 1 egg lightly beaten (optional)


  • Preheat the oven to 425 degrees and line a baking sheet with parchment paper or spray with cooking spray.
  • In a large bowl, stir together the flour, sugar, baking powder, dried thyme, baking soda, salt, and cayenne pepper.
  • Using a pastry cutter or your fingers, break the butter up into the flour mixture until it resembles coarse crumbs.
  • Stir in the cheese and then the yogurt until just combined.
  • Lightly flour a cutting board or clean counter top and turn the mixture out onto the surface. Knead it gently 5 – 10 times, until it just all comes together. Then pat it out into a ¾ inch thick circle.
  • Using a round cookie cutter or the top of a glass, cut out round disks and place them onto the baking sheet.
  • Gently combine the scraps into smaller disks for more cutting as needed. Lightly brush the tops with the egg, if using.
  • Bake for 12 – 15 minutes, or until golden on top. Eat warm or after cooling them, store in an airtight container on the counter or freeze for up to 3 months.

Freezing and Defrosting Directions

  • To freeze the scones, cool completely on a wire rack and then transfer them to a freezer-safe bag. To defrost, microwave them for 45 seconds and then crisp in the toaster or toaster oven, if desired.


Do Ahead or Delegate: Combine the dry ingredients, shred the cheese if necessary and refrigerate, beat the egg if using and refrigerate or fully prepare and store or freeze the scones.
Scramble Flavor Booster: Double the cayenne pepper and/or use shredded Pepper Jack cheese in place of the Cheddar cheese.
Tip: If you’d prefer to freeze the unbaked scones and bake them fresh on the weekend or for houseguests, put the unbaked disks on a baking sheet, let set in the freezer, then place them in a freezer-safe bag and press out as much air as possible. Bake directly from the freezer. (Allow 1 to 2 minutes longer in the oven.)
Nutritional Information Per Serving (% based upon daily values): Calories 306, Total Fat: 18g, 28%; Saturated Fat: 10g, 52%; Cholesterol: 47mg, 16%; Sodium: 307mg, 13%; Total Carbohydrate: 30g, 10%; Dietary Fiber: 4g, 15%; Sugar: 5g; Protein: 9g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, All, Baked Goods, Breakfast/Brunch, Fall, Freezer-Friendly, Gluten-Free, Kid-Friendly, Kosher, Low Fat, Make-Ahead, Nut-Free, Spring, Summer, Vegetarian, Winter
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