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Cheese Scones Recipe

Cheese Scones

iamwinfred
This cheese scones recipe gives you a golden, craggy top, a soft buttery crumb, and pockets of melted sharp cheddar in every single bite. Ready in just 30 minutes with no mixer required, they're the perfect savory addition to any meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast, Brunch, Snack
Cuisine British
Servings 10 scones
Calories 245 kcal

Equipment

  • Large mixing bowl
  • Pastry blender or a fork
  • Box grater
  • Round biscuit cutter about 2 to 3 inches wide
  • Rimmed baking sheet
  • Parchment paper
  • Pastry brush for the egg wash
  • Wire cooling rack
  • Oven

Ingredients
  

  • 2 1/2 cups all purpose flour 315g
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon mustard powder optional, adds depth
  • cayenne pepper pinch, optional
  • 1/2 cup cold unsalted butter 1 stick, cubed
  • 1 1/2 cups shredded extra sharp cheddar cheese divided, about 170g total
  • 1 large egg
  • 3/4 cup whole milk plus extra for brushing
  • butter for serving (optional)

Instructions
 

  • Preheat oven to 425°F and line a baking sheet with parchment paper.
  • Whisk together flour, baking powder, salt, mustard powder, and cayenne in a large bowl.
  • Cut cold butter into flour mixture using a pastry blender until it resembles coarse breadcrumbs with pea-sized butter pieces visible.
  • Reserve 1/4 cup cheese for topping, then gently toss remaining cheese into the flour mixture.
  • Whisk egg and milk together, pour into the flour well, and stir with a fork until a shaggy dough forms.
  • Turn dough onto a floured surface and pat into a 1-inch thick disc, then cut rounds with a biscuit cutter without twisting.
  • Arrange scones on the baking sheet, brush tops with milk, and sprinkle with reserved cheese.
  • Bake for 13-15 minutes until golden brown and the cheese on top is bubbling.
  • Rest on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool slightly before serving warm.

Notes

  • Keep butter very cold throughout the process for flaky layers. If your kitchen is warm, chill your flour too.
  • Grate your own cheese from a block instead of using pre-shredded for better melting and flavor.
  • Do not twist the biscuit cutter when cutting scones, as this seals the edges and prevents a tall rise.
  • Handle the dough as little as possible to avoid tough, dense scones. Stop mixing as soon as the dough comes together.
  • Unbaked scones can be refrigerated for up to 24 hours and baked straight from the fridge, adding 1-2 minutes.
  • Swap cheddar for gruyere, pepper jack, or gouda for a different flavor profile.
  • Add 2 tablespoons of chopped chives, crumbled cooked bacon, or fresh herbs to customize the recipe.
  • Store cooled scones in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months.
  • Reheat in a 300°F oven for 8-10 minutes or in the microwave for 20-30 seconds.
  • Check for doneness with a toothpick inserted into the center of a scone – it should come out clean.

Nutrition

Serving: 1sconeCalories: 245kcalCarbohydrates: 22gProtein: 8gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 380mgPotassium: 95mgFiber: 1gSugar: 2gVitamin A: 10IUCalcium: 15mgIron: 8mg
Keyword cheddar scones, cheese scones, easy scone recipe, quick bread, savory scones
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