I love how versatile and quick these cheese scones are. They’re ready in under 35 minutes, and the dough comes together easily without any special equipment. The combination of sharp cheddar and buttery layers makes them delicious on their own, but they also complement any meal perfectly. I can bake them for brunch, afternoon tea, or even as a savory snack. Plus, the aroma that fills my kitchen while they bake is absolutely irresistible.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups unbleached all-purpose flour
1¼ cup shredded white cheddar (plus extra for topping)
2 eggs (one for the dough and one for egg wash)
8 tablespoons unsalted butter, cold and finely cubed
½ cup plus 2 tablespoons heavy cream
3 teaspoons baking powder
1 teaspoon granulated sugar
½ teaspoon flake salt (or ¼ teaspoon kosher salt)
⅛ teaspoon kosher salt
Directions
I preheat my oven to 350°F and line a baking sheet with parchment paper.
I mix together the flour, baking powder, sugar, and kosher salt in a large bowl.
I shred the cold butter using the coarse side of a grater and place it in the fridge to keep it cold.
In a small bowl, I whisk together the heavy cream and one egg until fully combined, then add the shredded cheddar to this mixture. I place this bowl in the fridge while I prepare the rest.
I whisk the second egg in a small bowl to make an egg wash and set it aside.
I take the butter from the fridge and add it to the dry ingredients. Using a pastry cutter or my fingers, I work the butter into the flour until it resembles coarse sand, ensuring there are no large chunks left.
I add the wet mixture (cream, egg, and cheese) to the dry ingredients and mix until just combined. If the dough feels too dry, I add another tablespoon or two of cream. The dough should be slightly shaggy but hold together.
I turn the dough onto a lightly floured surface and gently form it into a ball. I flatten it into a 6–7-inch disc about ¾ inch thick.
I fold the dough in half and press it back into a disc, repeating this fold-and-press step two more times to create flaky layers.
I shape it into a final 7-inch disc and cut it into 8 wedges like a pizza, dipping my knife in flour before each cut to prevent sticking.
I place the wedges on the prepared baking sheet, brush the tops with egg wash, and sprinkle with flake salt and extra cheddar.
I bake for 15 minutes, checking at 10–12 minutes, until the tops and bottoms are golden brown.
I cool them on a rack for about 5 minutes before serving warm.
Servings and Timing
This recipe makes 8 scones. It takes about 15 minutes to prep, 15 minutes to bake, and 5 minutes to cool, for a total time of approximately 35 minutes.
Variations
I sometimes mix in herbs like chives, rosemary, or thyme for added flavor.
For a spicier version, I add a pinch of cayenne or smoked paprika to the dough.
I’ve also made them with a mix of cheeses—Parmesan, Gruyère, or sharp yellow cheddar all work well.
To make them more breakfast-style, I occasionally stir in cooked crumbled bacon or ham.
Storage/Reheating
Once cooled, I store the scones in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, I warm them in a 325°F oven for about 8 minutes or in the microwave for 20–30 seconds. I can also freeze them for up to 2 months—just thaw and reheat before serving.
FAQs
How do I make my scones extra flaky?
I make sure my butter stays cold and don’t overmix the dough. Folding the dough a few times before cutting helps create those beautiful layers.
Can I use pre-shredded cheese?
I prefer to shred my own cheese because pre-shredded varieties often have anti-caking agents that can affect the texture.
Why did my scones spread too much?
If the butter gets too warm before baking, it can cause spreading. I keep my dough as cold as possible before it goes into the oven.
Can I make the dough ahead of time?
Yes, I prepare the dough, shape it, and refrigerate it for up to 12 hours before baking. I just brush on the egg wash right before they go in the oven.
What’s the best way to serve cheese scones?
I love them warm with a bit of butter or alongside soups, stews, or eggs for breakfast. They’re also delicious split open with a little chutney.
Conclusion
These Easy Cheese Scones are a simple yet satisfying recipe that I love making again and again. The sharp cheddar, buttery texture, and golden crust make them irresistible. Whether I’m serving them for breakfast, brunch, or dinner, they always bring comfort and warmth to the table—and they disappear fast!
These buttery, golden cheese scones are light, flaky, and packed with sharp cheddar—perfect for breakfast, brunch, or a cozy side dish.
Author:Ella
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:35 minutes
Yield:8 scones
Category:Appetizer, Breakfast, Side Dish
Method:Baked
Cuisine:British, American
Diet:Vegetarian
Ingredients
2 cups unbleached all-purpose flour
1¼ cups shredded white cheddar (plus extra for topping)
2 large eggs (one for dough, one for egg wash)
8 tablespoons unsalted butter, cold and finely cubed
½ cup + 2 tablespoons heavy cream
3 teaspoons baking powder
1 teaspoon granulated sugar
½ teaspoon flake salt (or ¼ teaspoon kosher salt)
⅛ teaspoon kosher salt
Instructions
Preheat Oven:
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
Mix Dry Ingredients:
In a large bowl, combine flour, baking powder, sugar, and salt. Stir well and set aside.
Prepare Wet Ingredients:
In a small bowl, whisk together heavy cream and one egg until smooth. Stir in the shredded cheddar, then place the bowl in the fridge to stay cold.
Prepare Butter:
Grate the cold butter using the coarse side of a cheese grater and chill briefly. Add to the dry ingredients and use a pastry cutter or your fingers to cut in the butter until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.
Combine Wet and Dry:
Add the wet mixture to the dry ingredients. Mix gently until a shaggy dough forms.
If the dough feels too dry, add 1–2 tablespoons of additional cream.
Shape the Dough:
Turn the dough out onto a lightly floured surface. Gently press into a round disc about 7 inches in diameter and ¾ inch thick.
Fold the disc in half, press it down again, and repeat this folding process 2 more times to create flaky layers.
Cut Scones:
Shape into a final disc (7 inches wide, ¾ inch thick). Using a sharp knife or floured bench scraper, cut into 8 wedges like a pizza.
Egg Wash & Topping:
In a small bowl, beat the remaining egg and brush lightly over the tops of the scones.
Sprinkle with flake salt and a bit more shredded cheddar.
Bake:
Transfer scones to the prepared baking sheet and bake for 15 minutes, or until golden brown on top and bottom. Start checking around 12 minutes, as oven times vary.
Cool & Serve:
Let the scones cool on the sheet pan for 5 minutes, then transfer to a wire rack. Serve warm and enjoy.
Notes
If butter leaks during baking, it means there were still large chunks that weren’t blended — rub the flour and butter together more next time.
For best rise, use a sharp knife when cutting the scones and dip it in flour between cuts.
Scones are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days or frozen for 2 months.
Reheat in a 300°F (150°C) oven for 5–7 minutes before serving.
