Name: Cheddar Cheese Scones
Prep time: 15 min
Cook time: 22 min
Total time: 45 min
Cuisine: British
Ingredients: 2 cups all-purpose flour; 1 tablespoon sugar; 1 tablespoon baking powder; ½ teaspoon salt; ½ teaspoon garlic powder (optional); ¼ teaspoon ground cayenne or paprika (optional); 4 tablespoons unsalted butter, frozen and cold; ⅔–¾ cup cold buttermilk; 1 cold egg; 1 cup shredded sharp cheddar cheese (not pre-shredded); Milk or cream for brushing the tops

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I adore these golden, flaky cheddar cheese scones—they’re buttery and savory with sharp cheddar in every bite. They bake up light and tender, perfect as a snack, breakfast, or a cozy companion to soup I made.

Cheddar Cheese Scones

Why You’ll Love This Recipe

I love how simple ingredients turn into something this flavorful. The cold butter and chilled dough give them flaky layers. I get a golden crust with bubbling cheese on top, and the aroma of baking cheddar fills my kitchen. They’re a breeze to whip up and always impress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon garlic powder (optional)
¼ teaspoon ground cayenne or paprika (optional)
4 tablespoons unsalted butter, frozen and cold
⅔–¾ cup cold buttermilk
1 cold egg
1 cup shredded sharp cheddar cheese (not pre-shredded)
Milk or cream for brushing the tops

Directions

I preheat the oven to 400°F and line a baking sheet with parchment paper.
I whisk together the flour, sugar, baking powder, salt, garlic powder, and cayenne in a large bowl.
I cut in the cold butter using my fingertips until the mixture resembles coarse crumbs.
I stir in the shredded cheddar cheese.
I whisk the egg and buttermilk together, then pour the mixture into the dry ingredients. I stir gently until the dough forms large, shaggy clumps.
I turn the dough out onto a floured surface and gently shape it into an 8-inch disc, about 2–3 cm thick.
I brush the top with milk or cream and sprinkle more cheese over it if I want an extra cheesy crust.
I chill the scones in the fridge for 15 minutes while the oven finishes preheating.
I bake the scones for 20–22 minutes, until golden and puffed.
I let them cool slightly on the baking sheet before transferring them to a wire rack.

Servings and timing

This recipe makes about 8 scones. It takes around 15 minutes to prepare, 15 minutes to chill the dough, and 20–22 minutes to bake. I have fresh, warm scones ready in about 45 minutes total.

Variations

I sometimes mix in chopped ham, crispy bacon, or sliced scallions for a savory boost.
Swapping cheddar for Gouda, Parmesan, or pepper jack adds variety.
I love adding herbs like rosemary, thyme, or parsley into the dry mix for extra flavor.

storage/reheating

I store cooled scones in an airtight container at room temperature for up to 3 days. I can also freeze the unbaked scones by placing them on a tray, freezing until solid, then transferring to a freezer-safe bag for up to 3 months.
To bake from frozen, I add a few extra minutes to the bake time.
For reheating, I pop baked scones into a 350°F oven for about 5–10 minutes or microwave them briefly until warm.

FAQs

How do I make sure my scones come out flaky?

I keep all my ingredients cold—especially the butter and buttermilk—and I mix just until everything comes together. That helps create light, flaky layers.

Can I make the dough in advance?

Yes, I often shape the dough into triangles and refrigerate them overnight. When ready to bake, I just brush the tops and put them straight into the oven.

What if I don’t have buttermilk?

I make a quick substitute by combining 1 tablespoon of lemon juice or vinegar with enough milk to make ¾ cup. I let it sit for 5–10 minutes before using.

Can I freeze baked scones?

Absolutely. Once cooled, I store them in a freezer bag and reheat them in the oven or microwave when needed.

Do I have to use sharp cheddar?

No, but I prefer sharp cheddar for its bold flavor. Milder cheddar works too, and I’ve also enjoyed using Gruyère or smoked cheese for a different twist.

Conclusion

These cheddar cheese scones are one of my favorite savory bakes. They’re warm, cheesy, and comforting—perfect for any time of day. I love that I can tweak the ingredients to suit whatever I have on hand, and they always come out delicious. I make a batch whenever I need a quick homemade treat.