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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.

Ingredients

Scale

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

Find it online: https://platedbyemma.com/cheddar-cheese-scones-recipe/