Description

These golden, flaky cheddar cheese scones are buttery and savory with sharp cheddar in every bite. They’re light, tender, and perfect for breakfast, snacks, or pairing with soup.

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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Instructions

Preheat oven to 400°F and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, salt, garlic powder, and cayenne.
Cut in the cold butter with fingertips until mixture resembles coarse crumbs.
Stir in the shredded cheddar cheese.
Whisk egg and buttermilk together, then pour into the dry ingredients and stir until large clumps form.
Turn dough onto a floured surface and gently shape into an 8-inch disc about 2–3 cm thick.
Brush the top with milk or cream and sprinkle extra cheese if desired.
Chill the dough in the fridge for 15 minutes.
Bake for 20–22 minutes until golden and puffed.
Let cool slightly before transferring to a wire rack.

Notes

Add chopped ham, crispy bacon, or scallions for extra savory flavor.
Swap cheddar for Gouda, Parmesan, or pepper jack.
Mix in herbs like rosemary, thyme, or parsley for added depth.
Store at room temperature for up to 3 days or freeze unbaked scones for up to 3 months.
Reheat in a 350°F oven or microwave briefly.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Breakfast
Method: Baking
Cuisine: British

Nutrition

Serving Size: 1 scone
Calories: 250
Sugar: 2g
Sodium: 370mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 7g
Cholesterol: 50mg