Savory Cheese Scones (Printable version)

Light, fluffy cheddar and herb scones perfect for breakfast, brunch, or alongside soups and salads.

# Ingredient List:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon freshly ground black pepper

→ Cheese & Herbs

05 - 1 1/4 cups sharp cheddar cheese, grated
06 - 2 tablespoons fresh chives or parsley, finely chopped (optional)

→ Wet Ingredients

07 - 1/2 cup cold unsalted butter, cubed
08 - 3/4 cup whole milk
09 - 1 large egg

# How to Make It:

01 - Set oven to 400°F and line a baking sheet with parchment paper.
02 - Whisk together flour, baking powder, salt, and pepper in a large bowl.
03 - Add cold cubed butter to dry mixture; use a pastry cutter or fingertips to blend until mixture appears like coarse crumbs.
04 - Fold grated cheddar and chopped herbs into the mixture evenly.
05 - Whisk milk and egg in a small bowl; reserve 1 tablespoon for brushing tops of scones.
06 - Combine remaining milk mixture with dry ingredients, mixing gently until a soft dough forms without overworking.
07 - Turn dough onto lightly floured surface; pat into a 1-inch thick round and cut out scones using a 2.5-inch cutter, re-rolling scraps as needed.
08 - Arrange scones on baking sheet and brush tops with reserved milk-egg mixture.
09 - Bake for 16 to 18 minutes until golden and puffed; allow to cool slightly before serving.

# Expert Suggestions:

01 -
  • They come together in less than 35 minutes, so you can have warm scones on the table before your coffee gets cold
  • The sharp cheddar makes them savory and sophisticated—far more interesting than sweet scones, and they pair beautifully with soups, salads, or just butter and jam
  • Once you master the technique, you'll find yourself making these for every gathering because people genuinely lose their minds over them
02 -
  • The moment your dough starts coming together is the moment to stop mixing—I learned this the hard way after making dense, tough scones for a year before someone gently told me I was overworking the dough
  • Your butter really must be cold, almost frozen; warm butter makes greasy scones instead of flaky ones, so keep it in the freezer and work quickly
03 -
  • Use a sharp cutter and press straight down without twisting—twisting seals the edges and prevents them from rising properly
  • If your kitchen is warm, place your mixed dry ingredients in the freezer for 10 minutes before adding the wet ingredients; this keeps the butter cold and creates better texture

Go back