These cheddar scones offer the perfect flaky texture and cheesy flavor. Pair these savory scones with your favorite soup for the perfect meal!
Cheese Scones
These cheddar cheese scones are so delicious! With an unbeatable texture and the perfect flavor combination, you’ll have a hard time resisting these.
This savory scones recipe is so easy to make, it’ll become an instant favorite. Eat them up in the mornings, or serve them with soup. No matter what time of day, everyone will love them!
Why You’ll Love this Cheese Scones Recipe:
- Easy-to-make: These delicious cheesy scones are simple to make—and once you learn how to make scones, you can easily make any flavor!
- Full of flavor: These buttery scones have a mild cheddar taste with every satisfying, crumbling scone bite!
Be sure to try chocolate chip scones, blueberry scones, and strawberry scones as well!
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How to Make Cheddar Scones
Be sure to see the recipe card below for full ingredients & instructions!
- First, gather all of your ingredients. Start with the dry ingredients and mix them in a food processor. Then, add the butter and pulse.
- In a large bowl, add your wet ingredients and mix until well combined and until the dough forms. Then, add in the grated cheese.
- Shape the dough into triangle shapes and place it on a parchment-lined baking sheet. Then, place scones in the freezer to chill for at least 30 minutes. Meanwhile, preheat your oven.
- When the oven is fully preheated and the dough is chilled, brush the scones with egg wash and then bake until golden brown.
- Allow the scones to cool completely before enjoying them!
Ingredient Notes
- Flour: Gives the scones structure — make sure to measure using the spoon and level method.
- Cornstarch: Makes the scones extra light and fluffy.
- Baking Powder: Helps the scones rise and become super light and crumbly – I know 1 tablespoon sounds like a lot, but trust me!
- Salt: Enhances the flavor and sweetness of the scones.
- Cold Butter: The key to great scones! Make sure the butter is very cold – I like to leave it in the fridge until the minute I’m ready to use it.
- Heavy Cream: Adds richness and moisture to the scones. You can substitute buttermilk if you prefer, but lower fat milks are not recommended.
- Egg: Helps bind the scone dough together.
- Cheddar Cheese: Creates a delicious, savory scone! I like to shred my own, but you can also use pre-shredded.
I recommend using cream because the fat content helps create a more tender scone. You can, however, use buttermilk if you prefer. The acidity reacts with the baking powder to create a tender scone.
First, do not overmix the flour mixture, as this can develop too much gluten, leading to tough scones. Take care not to overbake the scones, or else they will dry out more easily. Once baked, store the scones in an airtight container to prevent drying out.
If your scones have gone hard, you can microwave them gently next to a cup of water. The water will help moisten the scones.
You sure can! I like to use a food processor to speed things up, but you can use your fingers or a pastry cutter to cut the butter into the dough.
Recipe Tips and Tricks
The number one top for making the perfect scones is to ensure you keep the dough as cold as possible before they go into the oven. This will make sure they rise correctly. Also, if you place the scones side-by-side, this will force them to rise instead of spreading out.
Make Ahead Instructions
You can rest scone dough in the refrigerator for up to 1 day before baking. This will help to ensure that the butter will not melt out of the scones while baking.
You can also freeze unbaked scones. Freeze the scones in a single layer on a parchment-lined baking sheet until solid, about 1-2 hours. Then, transfer to an airtight container or Ziplock bag for up to 3 months. Bake directly from frozen, adding 3-5 minutes to the final bake time.
Storage Instructions
Store leftover cheddar scones in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Enjoy cold, room temperature, or gently heated in the microwave.
Freezing Instructions
Freeze cheddar scones in a single layer on a parchment-lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Let thaw in the refrigerator or on the countertop before enjoying.
Variations
These cheddar scones are amazing as is, but you can take them up a notch by adding:
- ½ cup diced cooked bacon
- ½ cup caramelized onions
- ¼ cup chopped sun-dried tomatoes or pitted olives
- 2 tablespoons scallions and/or dill
Serving Suggestions
Serve cheddar scones with butter or fruit jam, or serve them alongside eggs and bacon or a hearty soup!
Tips for the Best Cheddar Scones
- If not using a scale, be sure to spoon and level your flour. Too much flour will lead to dry, crumbly, and flat scones.
- Make sure your butter and cream are COLD. Otherwise, the butter will ooze out of the scones in the oven, leading to greasy, dense scones. For best results, cube and freeze your butter for 30 minutes before making the dough.
- You can also freeze your butter and grate it into the dough with a cheese grater.
- Gently bring the dough together. If you knead too much, it will cause gluten to form, leading to chewy scones.
- If at any point the dough feels greasy, pop it back into the refrigerator for 5-10 minutes to chill.
- While I prefer to shred my own cheddar from a block, you can also use pre-shredded cheddar.
- When cutting the scones, do not twist your cutter. Twisting will hinder the rise of the scones.
- Chill the scones for 30 minutes in the refrigerator or freezer before baking to ensure that the butter is cold and the scones will hold their shape in the oven.
- Don’t skip the egg wash! It helps the scones to brown beautifully.
I hope you love these delicious and savory cheddar scones! Have you ever made scones before? I’d love to hear how they turned out! Let me know in the comments below—and please rate and review too!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Cheddar Scones Recipe
Ingredients
- 1¾ cups all purpose flour
- ¼ cup cornstarch
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter COLD and cubed (1 stick)
- ¾ cup heavy cream COLD
- 2 large eggs divided
- 1 cup shredded cheddar cheese
Garlic-Chive Butter
- 3 tablespoons unsalted butter melted (⅜ stick)
- ½ teaspoon garlic powder
- 1 tablespoon thinly sliced chives
- Flaky sea salt optional, for topping
Equipment
- Kitchen Scale (optional)
- Food Processor
- Baking Sheet
Instructions
- Add the flour, cornstarch, baking powder, and salt to the bowl of a food processor. Pulse 5-10 times, or until well combined.1¾ cups all purpose flour, ¼ cup cornstarch, 1 tablespoon baking powder, ½ teaspoon kosher salt
- Add the cubed butter and pulse until the butter is the size of peas, about 10 pulses.½ cup unsalted butter
- In a large bowl, whisk the heavy cream and 1 egg together Add the butter-flour mixture to the wet ingredients and mix until the dough begins to come together into large clumps. If using any add-ins, add them to the dough now.¾ cup heavy cream, 2 large eggs, 1 cup shredded cheddar cheese
- Turn the dough out onto a lightly floured surface and shape it into an 8-inch round circle. It may look dry at first, but keep working it with your hands and it will come together! Cut the dough into 8 triangles.
- Place the scones on a parchment-lined baking sheet, making sure to place them at least 2 inches apart. They will spread a little while baking.
- Place the scones in the freezer to chill for 30 minutes. While the scones chill, preheat your oven to 350°F.
- When the oven is fully preheated, brush the scones with the remaining egg whisked with a splash of water to create an egg wash. Bake for 22-25 minutes, or until the scones are puffed and golden brown around the edges.
- While the scones bake, make the garlic-chive butter: Mix the melted butter, garlic powder, and chives together. Brush the butter over the scones as soon as they come out of the oven. Sprinkle with flaky salt, if desired.3 tablespoons unsalted butter, ½ teaspoon garlic powder, 1 tablespoon thinly sliced chives, Flaky sea salt
- Allow the scones to cool completely before enjoying.
Notes
- If not using a scale, be sure to spoon and level your flour. Too much flour will lead to dry, crumbly, and flat scones.
- Make sure your butter and cream are COLD. Otherwise, the butter will ooze out of the scones in the oven, leading to greasy, dense scones. For best results, cube and freeze your butter for 30 minutes before making the dough.
- You can also freeze your butter and grate it into the dough with a cheese grater.
- Gently bring the dough together. If you knead too much, it will cause gluten to form, leading to chewy scones.
- If at any point the dough feels greasy, pop it back into the refrigerator for 5-10 minutes to chill.
- While I prefer to shred my own cheddar from a block, you can also use pre-shredded cheddar.
- For a pop of flavor, consider adding ½ cup diced cooked bacon, ½ cup caramelized onions, ¼ cup chopped sun-dried tomatoes or pitted olives, or 2 tablespoons scallions and/or dill with the cheddar.
- When cutting the scones, do not twist your cutter. Twisting will hinder the rise of the scones.
- Chill the scones for 30 minutes in the refrigerator or freezer before baking to ensure that the butter is cold and the scones will hold their shape in the oven.
- Don’t skip the egg wash! It helps the scones to brown beautifully.
- Serve cheddar scones with butter or fruit jam, or serve them alongside eggs and bacon or a hearty soup!
- Nutritional information does not include optional ingredients.
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