Cheese Scones

Cheese scones put a savory spin on the classic. Tall, buttery and flaky, they pair nicely with soups and chili, salads, and breakfast dishes! Use a food processor for the easiest (and prettiest) results, or see my notes to make them without one.

Course Breakfast, Scones, Side Dish

Cuisine American, English

Prep Time 10

Cook Time 12

Total Time 22

Servings scones

Calories 342kcal

Author Sam Merritt

Equipment

Mixing bowls
Food Processor ( or box grater, see note)
Baking sheet

Ingredients

2 cups (250 g) all-purpose flour
1 Tablespoon granulated sugar
1 Tablespoon baking powder
1 teaspoon salt
6 Tablespoons (85 g) unsalted butter very cold
¾ cup (85 g) cheddar cheese shredded
¾ cup (180 ml) heavy cream

Topping

2 Tablespoons heavy cream
¼ cup (28 g) cheddar cheese shredded

Instructions

Note: This recipe is easiest when made with a food processor, but it can be made without one, too, please see the notes below.
Preheat oven to 425F (220C) and line a baking sheet with parchment paper. Set aside.
In the basin of a food processor, combine flour, sugar, baking powder, and salt, and pulse to combine.
2 cups all-purpose flour, 1 Tablespoon granulated sugar, 1 Tablespoon baking powder, 1 teaspoon salt
Cut butter into Tablespoon-sized pieces and scatter over the flour mixture. Pulse in 1 second intervals until butter is well-distributed (pea sized pieces will remain).
6 Tablespoons unsalted butter
Drizzle cream over the flour/butter and pulse in 1-second intervals until the cream is incorporated.
¾ cup heavy cream
Sprinkle cheese over mixture and pulse in brief intervals until dough is just beginning to cling together.
¾ cup cheddar cheese
Transfer dough to a lightly floured surface, handling as lightly as you can, form into a ball, then flatten into a disk. Fold the dough in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeat this step 5 times, handling as gently as you can so as to not overwork the dough.
Form the dough into a smooth disk about 1” thick. Use a knife to cut the disk into 8 equal wedges, pressing straight down with each cut. Transfer wedges to prepared baking sheet, spacing about 2” apart.
Brush the tops of each wedge lightly with cream and sprinkle cheese over top. Bake in preheated 425F (220C) oven for 12 minutes, until the edges just begin to turn a golden brown.
2 Tablespoons heavy cream, ¼ cup cheddar cheese
Allow scones to cool on baking sheet before enjoying!

Notes

Food processor alternative

If you don’t have a food processor, you can make this recipe by hand. Combine the flour, sugar, baking powder, and salt in a large bowl. Use a grater to shred the butter and toss into the flour mixture until combined. Add cheese and mix to combine. Pour cream over the dough and work together until just combined. Proceed with the recipe as written from step 6. When making them without a food processor you may wish to chill the scones in the refrigerator for 30 minutes prior to baking as the dough tends to get warm from the extra handling and may spread more.

Garlic

For garlic cheese scones add ¾ teaspoon dried garlic with the dry ingredients. Some dried chives would be nice here, too!

Nutrition