Description
Deliciously flaky and buttery cheese scones featuring sharp cheddar cheese, perfect for a savory snack or accompaniment to your meal. Made with simple ingredients and baked to golden perfection, these scones come together quickly and are ideal for breakfast or teatime.
Ingredients
Scale
Dry Ingredients
- 2 cups (250 g) all-purpose flour
- 1 Tablespoon granulated sugar
- 1 Tablespoon baking powder
- 1 teaspoon salt
Wet Ingredients and Cheese
- 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
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius) and line a baking sheet with parchment paper. Set aside.
- Combine Dry Ingredients: In the basin of a food processor, combine the flour, sugar, baking powder, and salt. Pulse briefly to mix evenly.
- Add Butter: Cut the cold unsalted butter into tablespoon-sized pieces and scatter over the flour mixture. Pulse in 1-second intervals until the butter is evenly distributed with pea-sized pieces remaining.
- Add Cream: Drizzle the heavy cream over the flour and butter mixture. Pulse again in 1-second intervals until the cream is fully incorporated.
- Add Cheese: Sprinkle the shredded cheddar cheese over the mixture and pulse briefly until the dough just begins to cling together.
- Form Dough: Transfer the dough onto a lightly floured surface and handle it as gently as possible. Shape into a ball, then flatten into a disk about 1 inch thick. Fold the dough in half, flatten gently, rotate 90 degrees, and fold again. Repeat this folding process 5 times to create delicate layers without overworking the dough.
- Cut and Arrange Scones: Shape the dough into a smooth disk roughly 1 inch thick. Use a sharp knife to cut the dough into 8 equal wedges, pressing straight down with each cut. Place the wedges on the prepared baking sheet, spacing them approximately 2 inches apart.
- Add Topping: Lightly brush the tops of each scone with the remaining 2 tablespoons of heavy cream and sprinkle the ¼ cup shredded cheddar cheese evenly over them.
- Bake: Place the baking sheet in the preheated oven and bake for 12 minutes until the scones are golden brown around the edges.
- Cool and Serve: Allow the scones to cool on the baking sheet for a few minutes before serving. Enjoy warm or at room temperature.
Notes
- If you do not have a food processor, you can make the dough by hand using a box grater to shred the cold butter, mixing with dry ingredients, adding cheese, then cream, and combining gently. Chill the dough in the refrigerator for 30 minutes before baking to prevent spreading.
- For a garlic cheese variation, add ¾ teaspoon dried garlic powder to the dry ingredients. Dried chives can also be added for extra flavor.
- Handle the dough as little as possible to maintain flaky texture.
- Scones can be enjoyed fresh or stored in an airtight container for up to 2 days. Reheat briefly before serving.
Nutrition
- Serving Size: 1 scone
- Calories: 230 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 45 mg
