Cheddar Scones Recipe
Buttery, flaky scones studded with sharp cheddar cheese and fresh herbs create a savory treat that's crisp on the outside and tender within.
Ingredients
<ul class="ingredients-main-list"> <li class="ingredients-single-item">280g all-purpose flour</li> <li class="ingredients-single-item">1 tablespoon baking powder</li> <li class="ingredients-single-item">1/2 teaspoon salt</li> <li class="ingredients-single-item">1/4 teaspoon ground black pepper</li> <li class="ingredients-single-item">85g cold unsalted butter, cubed</li> <li class="ingredients-single-item">150g sharp cheddar cheese, grated</li> <li class="ingredients-single-item">2 tablespoons fresh chives, finely chopped (optional)</li> <li class="ingredients-single-item">180ml cold buttermilk (or 170ml cold milk + 1 tablespoon lemon juice)</li> <li class="ingredients-single-item">1 large egg</li> <li class="ingredients-single-item">1 tablespoon milk, for brushing</li> <li class="ingredients-single-item">Extra grated cheese for topping (about 25g)</li> </ul>
Equipment
<ul class="equipment-main-list"> <li class="equipment-single-item">Pastry cutter (or food processor)</li> <li class="equipment-single-item">Baking sheet</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Pastry brush</li> </ul>
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Directions
<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. Place your butter in the freezer for 10 minutes while gathering other ingredients – using very cold butter is crucial for creating those flaky layers in your scones as the cold butter pieces create steam pockets during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a large bowl, whisk together the flour, baking powder, salt, and black pepper until well combined. This even distribution of leavening agents ensures your scones will rise uniformly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work quickly to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. These visible butter pieces are essential for creating flaky layers, so don't overwork the mixture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Gently fold in the grated cheddar cheese and chopped chives, distributing them evenly throughout the mixture. Pre-grated cheese often contains anti-caking agents, so grating your own ensures better melting and flavor. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> In a small bowl, whisk together the cold buttermilk and egg. Pour this mixture into the dry ingredients and stir with a fork just until the dough starts to come together. The dough should look shaggy and somewhat dry – this is perfect! Overmixing develops gluten and results in tough scones. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Turn the dough out onto a lightly floured surface and gently press it together with your hands. Pat it into a circle about 2.5cm (1 inch) thick. The less you handle the dough, the more tender your scones will be. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Using a sharp knife, cut the circle into 8 equal wedges. Transfer the wedges to your prepared baking sheet, placing them about 5cm apart to allow room for expansion. For even crispier edges, you can chill the shaped scones in the refrigerator for 15 minutes before baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Brush the tops of the scones with milk and sprinkle with the additional grated cheese. The milk wash helps achieve that beautiful golden-brown color, while the extra cheese creates irresistibly crispy cheese bits on top. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Bake in the preheated oven for 16-18 minutes, or until the scones are well-risen and golden brown. They should sound hollow when tapped on the bottom. A good visual indicator is the cheese on top turning slightly caramelized and crispy. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack. These are best enjoyed warm from the oven when the cheese is still slightly melty, but they'll keep in an airtight container for 2 days. You can also freeze baked scones for up to 3 months and reheat them in a 160°C oven for 10 minutes. </li> </ol>
Chef’s Notes
A few helpful details for making this recipe.
Why is cold butter essential when making savoury scones?
Cold butter creates steam pockets during baking as the water in the butter evaporates, resulting in those coveted flaky layers. When the cold butter melts in the hot oven (rather than in your dough), it creates separation between dough layers for that perfect scone texture.
Can I freeze unbaked cheese scones for later?
Absolutely! Shape your scones, place them on a baking tray and freeze until solid. Once frozen, transfer to a freezer bag and store for up to 3 months. When ready to bake, simply place frozen scones on a lined tray and add 3-4 minutes to the baking time.
What's the best cheese to use for flaky savoury scones?
Sharp or mature cheddar works best as it provides robust flavour that stands up to baking. Freshly grated cheese is superior to pre-packaged options as it melts better and doesn't contain anti-caking agents. For variety, try mixing in some Gruyère or Parmesan for complex flavour notes.
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