Cheddar Scones Recipe

hand picking up a cheddar scone from a pile of scones

Course: Snack

Cuisine: American

Prep Time: 10

Cook Time: 22

Chill Time: 30

Total Time: 1 2

Servings: scones

Calories: 405kcal

Author: Becky Hardin - Easy Dessert Recipes

These cheddar scones offer the perfect flaky texture and cheesy flavor. Pair these savory scones with your favorite soup for the perfect meal!

Print Recipe

Equipment

Kitchen Scale (optional)
Food Processor
Baking Sheet

Ingredients

1¾ cups all purpose flour 210 grams
¼ cup cornstarch 28 grams
1 tablespoon baking powder 12 grams
½ teaspoon kosher salt
½ cup unsalted butter 113 grams, COLD and cubed (1 stick)
¾ cup heavy cream 170 grams, COLD
2 large eggs 100 grams, divided
1 cup shredded cheddar cheese 113 grams

Garlic-Chive Butter

3 tablespoons unsalted butter 42 grams, melted (⅜ stick)
½ teaspoon garlic powder
1 tablespoon thinly sliced chives
Flaky sea salt optional, for topping

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.

Storage: Store cheddar scones in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

Nutrition