Cheddar Cheese Scones Recipe with Cold Butter
Flaky savory scones combine mature cheddar with a simple, lightly handled dough.
These savory cheese scones have a tender, flaky crumb and a golden egg-washed top. Work cold butter into the flour until it resembles coarse crumbs, then add milk gradually and stop mixing as soon as a soft dough forms. The source combines baking powder with baking soda but uses no acidic dairy; this version omits the soda so the rise is predictable. Heat oven to 200°C (400°F); line a baking tray with parchment. Whisk flour, baking powder, salt and sugar in a large bowl. Add cold butter and rub with fingertips until the mixture resembles coarse crumbs; stir in grated cheddar. Add milk gradually, mixing just until a soft dough forms; pat to 2.5-cm (1-inch) thickness on a floured surface.
Recipe card
Cheddar Cheese Scones Recipe with Cold Butter
Equipment: Mixing bowl, baking tray or pan, oven and measuring tools
Ingredients
Instructions
Prepare
Heat oven to 200°C (400°F); line a baking tray with parchment.
Mix dry ingredients
Whisk flour, baking powder, salt and sugar in a large bowl.
Rub in butter
Add cold butter and rub with fingertips until the mixture resembles coarse crumbs; stir in grated cheddar.
Form dough
Add milk gradually, mixing just until a soft dough forms; pat to 2.5-cm (1-inch) thickness on a floured surface.
Cut and bake
Cut 8 rounds, place on tray, brush tops with egg and bake 15 to 20 minutes until risen and golden; cool briefly.
How to tell when it is ready
Cut 8 rounds, place on tray, brush tops with egg and bake 15 to 20 minutes until risen and golden; cool briefly.
Tips
- Heat oven to 200°C (400°F).
- Whisk flour, baking powder, salt and sugar in a large bowl.
- Add cold butter and rub with fingertips until the mixture resembles coarse crumbs.
- Add milk gradually, mixing just until a soft dough forms.
Troubleshooting
- If dough is sticky, dust the surface lightly and handle minimally.
- If scones are dense, avoid kneading and check baking powder freshness.
Substitutions
- Use buttermilk for a tangier scone and omit baking soda as written.
- Use a mature vegetarian cheddar if needed.
Variations
- Add chopped chives to the dough.
- Use a mix of cheddar and Parmesan.
Serving suggestions
- Serve warm with soup.
- Add chutney or mustard.
- Offer with a green salad.
- Split and spread with butter.
Make ahead
Prepare the measured ingredients in advance. Store cooled scones airtight at room temperature for 1 day or freeze for up to 2 months; rewarm briefly before serving.
Storage
Store cooled scones airtight at room temperature for 1 day or freeze for up to 2 months; rewarm briefly before serving.
Food safety
Keep dough cool and avoid overworking it; handle raw egg wash safely.
Frequently asked questions
How do I know cheddar cheese scones is ready?
Cut 8 rounds, place on tray, brush tops with egg and bake 15 to 20 minutes until risen and golden; cool briefly.
How should I store cheddar cheese scones?
Store cooled scones airtight at room temperature for 1 day or freeze for up to 2 months; rewarm briefly before serving.
Serve warm with soup. Store cooled scones airtight at room temperature for 1 day or freeze for up to 2 months; rewarm briefly before serving.
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