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It's rare I make savoury bakes, but these Leek and Gruyère Scones I would happily bake on repeat every week. If you're looking for an easy savoury scone recipe, then look no further, these will give you that bakery quality with the warmth and comfort of home bakes.
Fluffy and flaky, sweet caramelised leeks throughout with a melted Gruyère golden top, these are the ultimate savoury scone. They are just as incredible served warm with a light smear of salted butter melting into the center, as they are loaded up as the base for a complete brunch spread alongside sliced avocado, your favourite eggs, and crispy bacon.
However you choose to serve these homemade savoury scones, they won't last more than one sitting. Fortunately, this quick savoury bake comes together in no time so you can impress with these Leek and Gruyère Scones on any occasion.
For more scones recipes, see also my Blueberry Jam Scones or my Cinnamon Scones
Serves: 6
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Prep: 30 minutes
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Cooking: 15 minutes
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Total: 45 minutes

Ingredients

  • 2 ¼ cups plain flour
  • 1 tbsp baking powder
  • ½ tsp fine salt
  • 85 g (6 tbsp) cold unsalted butter, cut into small cubes
  • 1 cup Gruyère cheese, grated
  • 1 medium leek (white and light green parts only, finely sliced)
  • 1 tbsp butter or olive oil (for sauteing the leek)
  • ¾ cup to 1 cup (180–240 ml) cold buttermilk

Method

  1. Heat 1 tbsp butter or oil in a pan over medium heat. Add the sliced leeks with a pinch of salt and sauté for 6–8 minutes until soft, sweet, and translucent (do not brown them too much). Set aside to cool completely.
  2. Line a baking sheet with baking paper. Preheat the oven to 200°C
  3. In a large bowl, whisk the flour. Add the cold cubed butter and rub it into the flour using your fingertips until it resembles coarse crumbs with a few pea-sized butter pieces remaining. Then add in baking powder and salt.
  4. Toss the grated Gruyère and the cooled sautéed leeks into the flour mixture so they are evenly coated in dry flour (this prevents them from clumping).
  5. Pour in ¾ cup of cold buttermilk. Cut through the mixture with a flat knife until a soft, shaggy dough starts to form. Add a splash more buttermilk if needed. Turn out onto a lightly floured board and gently pat into a 2.5 cm thick circle or rectangle.
  6. Cut into 6 for larger scones, or 12 for mini, triangles or rounds using a sharp knife pressed straight down. Place on the lined baking tray. Optional: Chill in the fridge for 15 minutes before baking to keep the butter firm for maximum rise.
  7. Brush the tops with extra buttermilk and sprinkle a little extra grated Gruyère on top. Bake for 15 to 18 minutes until tall and golden brown.