Thursday, February 6, 2014

Cheddar Scones

I'm proud to say that over the past year I've mastered the scone technique. What's not to love about a buttery, biscuit-like pastry filled with sweet or savory ingredients? My family loves my cinnamon raisin scones so I wanted to try a savory version that could go beyond breakfast and coffee breaks.

These cheddar scones (pictured here with butternut squash soup) are a burst of cheesy, savory flavor. Yes, you can enjoy them with your breakfast, but they're even more fun when they show up in the bread basket for lunch or dinner.

I encourage you to make double batch and freeze the cut, yet unbaked scones so you can bake them fresh as needed. They're like a cheddar biscuit, only fancier. Enjoy!

Cheddar Scones
yield: about 16 small scones

3 cups all-purpose flour
5 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon garlic powder
1 teaspoon coarse ground black pepper
2 sticks (1/2 pound) butter (I use salted butter), cubed
1 egg
3/4 cup buttermilk
1 cup shredded sharp cheddar cheese (I love Cabot)
1 additional egg for egg wash

In the bowl of a food processor, combine flour, baking powder, salt, garlic powder, pepper and butter. Pulse until butter is pea-sized and mixture has a sandy texture. If you don't have a food processor, place these ingredients in a bowl and combine using a pastry cutter or two forks.

Pour flour mixture into a large bowl. Mix in shredded cheddar.

In a small bowl, whisk together one egg and buttermilk. Stir wet mixture into flour mixture. Mixture will be crumbly. Knead gently with your hands. Pour onto parchment paper (or an oven-safe silicone mat). Roll into a rectangle about 1/2 inch thick. Place in refrigerator for at least 30 minutes to chill dough.

Preheat oven to 400 degrees.

Cut dough into 16 small triangles. [At this point you can flash-freeze the scones and bake them at a later date.] Place on a baking sheet leaving 1 inch between scones. Whip one egg and brush egg on top of unbaked scones. Bake scones for 15 minutes or until golden brown. Serve warm or at room temperature.


  1. They look beautiful, I can't believe I've never thought to make a savory scone, and then you added cheddar and it's over!! :)

  2. I love scones, these cheddar scones sound amazing :) wonderful recipe!


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