Cheddar Cheese Scones Recipe

Introduction

Cheese scones are a delightful savory treat that pairs perfectly with tea or soup. Crispy on the outside and tender on the inside, these scones are packed with sharp cheddar cheese for a rich, comforting flavor.

Ingredients

• 2 cups all-purpose flour
• 1 Tablespoon granulated sugar
• 1 Tablespoon baking powder
• 1 teaspoon salt
• 6 Tablespoons unsalted butter (very cold)
• ¾ cup cheddar cheese (shredded)
• ¾ cup heavy cream
• 2 Tablespoons heavy cream (for brushing)
• ¼ cup cheddar cheese (shredded, for topping)

Instructions

1. Step 1: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Step 2: In a food processor, combine the flour, sugar, baking powder, and salt. Pulse to mix.
3. Step 3: Cut the cold butter into tablespoon-sized pieces and scatter over the flour mixture. Pulse in 1-second intervals until the butter is evenly distributed but still pea-sized.
4. Step 4: Drizzle ¾ cup heavy cream over the mixture and pulse until incorporated.
5. Step 5: Add ¾ cup shredded cheddar cheese and pulse briefly until the dough just starts to come together.
6. Step 6: Turn the dough out onto a lightly floured surface. Handle gently and shape into a ball, then flatten into a disk.
7. Step 7: Fold the dough in half, gently press layers together, rotate 90 degrees, and fold again. Repeat this folding process five times to create layers without overworking the dough.
8. Step 8: Form the dough into a smooth disk about 1 inch thick. Cut into 8 equal wedges and place them 2 inches apart on the prepared baking sheet.
9. Step 9: Brush the tops lightly with 2 tablespoons heavy cream and sprinkle with ¼ cup shredded cheddar cheese.
10. Step 10: Bake for 12 minutes or until the edges turn golden brown. Let the scones cool on the baking sheet before serving.

Tips & Variations

• If you don’t have a food processor, you can cut the butter into the dry ingredients using a pastry cutter or two forks.
• For extra flavor, add fresh herbs like chives, rosemary, or thyme to the dough.
• Use sharp or aged cheddar for a more intense cheese taste.
• Serve warm with butter or your favorite spread for best results.

Storage

Store leftover scones in an airtight container at room temperature for up to 2 days. To keep them longer, freeze the cooled scones in a sealed bag for up to 1 month. Reheat in a 350°F (175°C) oven for 5–7 minutes or until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, you can substitute cheddar with other cheeses like Monterey Jack, Gruyère, or Parmesan. Just keep the quantity the same and adjust the flavor to your preference.

Can I make these scones dairy-free?

To make dairy-free cheese scones, use a dairy-free cheese substitute and a plant-based cream or milk in place of heavy cream. Make sure the butter substitute is solid and cold to maintain the dough’s texture.

Cheddar Cheese Scones Recipe

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★★★★★

5 from 123 reviews

These Cheese Scones are a perfect savory treat with a tender crumb and a rich cheddar flavor, baked to golden perfection. Ideal for breakfast, brunch, or a comforting snack, they combine flaky layers with a creamy, cheesy taste.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 8 scones 1x
• Category: Baked Goods
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 Tablespoon granulated sugar
• 1 Tablespoon baking powder
• 1 teaspoon salt

Butter

• 6 Tablespoons unsalted butter (very cold, cut into pieces)

Dairy & Cheese

• ¾ cup cheddar cheese (shredded)
• ¾ cup heavy cream
• 2 Tablespoons heavy cream (for brushing)
• ¼ cup cheddar cheese (shredded, for topping)

Instructions

1. Prepare equipment: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Set aside.
2. Mix dry ingredients: In a food processor, combine the flour, sugar, baking powder, and salt. Pulse briefly to evenly distribute the ingredients.
3. Add butter: Scatter the cold, tablespoon-sized butter pieces over the flour mixture. Pulse in 1-second intervals until the mixture resembles coarse crumbs with pea-sized butter pieces.
4. Add cream: Drizzle the ¾ cup heavy cream over the mixture and pulse in 1-second intervals until the cream is incorporated.
5. Add cheese: Sprinkle the shredded cheddar cheese into the mixture and pulse briefly until the dough starts to cling together.
6. Form dough: Transfer the dough to a lightly floured surface. Gently handle the dough to form it into a ball, then flatten it into a disk.
7. Layer dough: Fold the disk in half over itself and gently flatten layers together, then rotate 90 degrees and fold again. Repeat this folding 5 times very lightly to build flaky layers without overworking the dough.
8. Shape and cut: Form the dough into a smooth disk about 1 inch thick. Using a sharp knife, cut it into 8 equal wedges, pressing straight down with each cut.
9. Prepare for baking: Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart. Brush the tops lightly with the 2 tablespoons of heavy cream and sprinkle the remaining ¼ cup shredded cheddar cheese on top.
10. Bake: Bake in the preheated oven for 12 minutes, or until the edges turn a golden brown.
11. Cool and serve: Allow the scones to cool on the baking sheet before serving to let them set and finish cooking internally.

Notes

• If you don’t have a food processor, you can cut the butter into the dry ingredients using a pastry blender or two knives, then stir in the cream and cheese by hand.
• Handle the dough gently and avoid overworking it to ensure flaky, tender scones.
• Scones are best eaten fresh but can be stored in an airtight container for up to 2 days.
• For a sharper cheese flavor, use aged cheddar cheese.
• Brushing with cream before baking helps achieve a beautifully golden and slightly glossy top.

Keywords: cheese scones, baked scones, cheddar scones, savory scones, brunch recipe, easy scones