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Savory Gruyere, Apple and Sage Scones

After all of our sweet treats last week with Madeline’s birthday party, this week had me craving savory things to eat – like these Gruyere, Apple and Sage Scones.

One of the things I love best about fall is fall baking. I love savoring scones on cooler mornings or as a late night snack with a good book in hand. When I think of baking, my mind often goes straight to the sweeter side of recipes but that doesn’t have to be the case.

butternut squash apple soup and gruyere scones

I often forget about savory baked items because I have such a sweet tooth, but after this successful savory scone experiment I know there will be a lot more savory baking in the near future. And hopefully more hearty dinners that can be paired with freshly baked breads and rolls.

Rustic Rosemary Bread has been one of our favorite savory baked goods in the past, but my little herb garden was offering up lots and lots of sage this week so I knew I needed to do something with that.

I did some tweaking to my Basic Scone Formula to come up with a savory version of my favorite scones, which wasn’t very hard at all. Mostly, I just decreased the sugar.

Then I added in some finely minced sage – you don’t want to get a huge mouthful of herbs so it is best to mince them finely. Along with the sage, I paired grated apple and diced gruyere cheese. Because I knew the apple would add moisture to the dough, I decreased the liquid in the recipe.

gruyere sage scone recipe

I served these Gruyere, Apple and Sage Scones alongside a bowl of Butternut Squash and Apple soup (recipe coming soon on Simple Bites) for dinner, but they are also delicious warmed in the toaster for a savory breakfast.

More Delicious Scones to Try:

Do you crave sweet or savory recipes when you are baking?

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gruyere sage scone recipe

Gruyere, Apple and Sage Scones

Yield: 12-16 scones
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

I love savoring scones on cooler mornings or as a late-night snack with a good book in hand. When I think of baking, my mind often goes straight to the sweeter side of recipes but that doesn’t have to be the case.


  • 4 cups flour
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2 teaspoons sugar
  • 1 cup very cold butter
  • 2 large eggs, plus an extra for egg wash
  • 4 - 5 tablespoons buttermilk, plus extra for egg wash
  • 2 green or red apples, finely diced or grated
  • 2 - 4 teaspoons finely minced sage (according to your preference)
  • 1/3 cup diced gruyere cheese


  1. Preheat oven to 375 degrees F.
  2. In a large bowl, combine the flour, baking powder, sugar, and salt. Cut or grate the butter into the flour mixture. Then, stir in the sage, apple, and gruyere until well distributed. Set aside.
  3. In a smaller bowl, combine the 2 eggs and buttermilk. Whisk until well combined. Make a well in the center of the flour mixture, pour in the egg mixture and stir until it comes together. Whisk the additional egg in a small bowl combined with 1 tablespoon buttermilk. Set aside.
  4. Turn out on a lightly floured counter and knead a few times until it holds its shape, adding additional flour if needed. Divide into two equal portions (a kitchen scale helps with this) and roll into an 8 or 9-inch circle. Dust the bottom of the circles with flour.
  5. Cut each circle into 6 to 8 triangles. Place the triangles on a parchment-lined baking sheet. Lightly brush with the egg wash, then bake for 15-25 minutes at 375 degrees F, or until golden and cooked through.
  6. Cool on a wire rack until cool enough to handle. Serve.
  7. To Freeze: cool completely, then place in a gallon-sized Ziploc bag. Freeze for up to 1 month.


adapted from Basic Scone Formula

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Nutrition Information
Yield 16 Serving Size 1
Amount Per Serving Calories 260Total Fat 14gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 5gCholesterol 80mgSodium 358mgCarbohydrates 28gFiber 1gSugar 3gProtein 6g offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although makes every effort to provide accurate information, these figures are only estimates.

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Wednesday 7th of December 2011

I've been on a scone-kick for the past couple months and the savory ones have been my favorites. I made these scones this morning for co-workers and I could not keep away from them, they smelled so amazing fresh out of the oven. Thank you for an amazing recipe! And the basic scone recipe is fantastic too.

Denise @ TLT

Friday 7th of October 2011

Gorgeous pictures, I often make savoury cake or muffins, but never scones. Gonna try that now!


Wednesday 5th of October 2011

I've never made scones before, but these look like the first ones I want to try. Thanks.

Jamie | My Baking Addiction

Monday 3rd of October 2011

These scones look incredible and these photos are beautiful!


Monday 3rd of October 2011

What is the approximate weight of the butter? I find trying to measure butter in terms of volume rather than weight a little tricky.