Cheddar Cheese Scones

Cheddar Cheese Scones! These savory buttermilk scones are brimming with pockets of melty Irish cheddar cheese and fragrant fresh scallions. They’re cheesey, they’re oniony, what more could you want?

a wood plate with a stack of cheese scones.

Why these are the best Cheese Scones

This recipe was adapted from my wildly popular English Raisin Scones. I baked that recipe for 7 years when I worked in a British tea shop. My scones got the personal approval of the shop-owner’s British mom.

Compared to classic scones, Cheese Scones have less sugar and the Irish cheddar and chopped scallions makes them more savory than sweet.

The final hit of flakey sea salt adds a lovely crunch to the crust.


ingredients for cheese scones in glass bowls.

Ingredient Notes

  • All purpose flour – Medium protein all purpose flour makes a scone that has enough structure to rise high in the oven, but also has a tender crumb.
  • Buttermilk – Acidic buttermilk tenderizes the scones. If you don’t have fresh buttermilk, buttermilk powder is the best substitute. Mix the buttermilk powder according to the directions before adding to the scones.
  • Sugar – There is just a smidge of sugar in the recipe to tenderize the dough and enhance browning.
  • Cheddar – I use Irish Cheddar cheese, but you can use your favorite cheddar or any other cheese with a similar texture.
  • Scallions – You can use chives in place of the scallions for a lighter flavor.

Step by Step Photos

See the recipe card for detailed measurements and instructions.

a bowl of flour with cubes of cheddar cheese and scallions on top.
  • In a large bowl, whisk together the dry ingredients.
  • Cut the butter into the dry ingredients until the bits are about the size of a pea.
  • After the butter is worked in, add the cheddar and scallions.
dry ingredients for scones in a bowl.
  • Lightly toss together the ingredients.
  • Whisk the eggs into the buttermilk and add it to the dry ingredients.
  • Toss until mostly combined. Don’t overmix. There will still be some loose flour at this point.
partially mixed scone dough on a wood surface.
  • Dump the partially mixed dough out onto a well-floured surface.
  • Knead a few times to bring the dough together.
a rectangle of scone dough.
  • Pat the dough with floured hands until it’s about 1″ thick.
  • Use a 3″ biscuit cutter to cut rounds.
  • Re-knead the scraps and continue cutting scones.
a scone being brushed with buttermilk.
  • Transfer the scones to a parchment lined sheet pan.
  • Brush the scones with buttermilk.
a hand sprinkling salt onto a scone.
  • Sprinkle the scones with flakey sea salt and bake until golden brown.

Pastry Chef Tips for making perfect scones:

  • I like to make scones by hand to avoid over-mixing the dough.
  • You can use a rolling pin, but I prefer to pat the dough by hand to avoid overworking the dough.
  • When cutting the scones, press straight down on the cutter and don’t twist it. Twisting the cutter may cause the scones to rise unevenly in the oven.
  • To work ahead, mix all the dry ingredients and work in the butter. Combine the wet ingredients. Refrigerate the prepared ingredients until you’re ready to finish the recipe.
  • You can cut and hold the unbaked scones in the refrigerator for 6-8 hours before baking.

How to Serve Cheese Scones

  • We enjoy warm cheese scones with a bowl of soup for dinner. You don’t even need to add any butter since they’re so moist and cheesey.
  • Cheese Scones are great with a little ham or turkey for lunch, or topped with scrambled eggs for breakfast or brunch.
  • They’re also a great snack any time of day.


Cheese Scones are best served slightly warm while the cheese is still melty. The baked scones will keep at room temperature for 1-2 days. Baked scones should never be refrigerated.

Baked scones can be frozen for up to three months. Defrost the scones at room temperature, then warm in the oven to revive the texture.

a split cheese scone.

More Scone Recipes

If you love this recipe as much as I do, I’d really appreciate a 5-star review.

a split cheese scone.
Print Recipe
4.65 from 59 reviews

Cheese Scones Recipe

Cheese Scones are savory and brimming with pockets of melty Irish Cheddar cheese and fragrant fresh scallions. They're cheesey, they're oniony, what more could you want?
Prep Time30 minutes
Bake Time15 minutes
Total Time45 minutes
18 scones
Save Recipe


  • 2 large eggs
  • 14 oz buttermilk (1 ¾ cups)
  • 25 oz unbleached all purpose flour (5 cups, see note)
  • 2 tablespoons baking powder
  • ½ teaspoon salt
  • 2 oz granulated sugar (¼ cup)
  • 6 oz unsalted butter (cold, cut into 1″ chunks)
  • 8 oz Cheddar Cheese (cut into ¼" cubes)
  • 1 bunch scallions (chopped to ¼" pieces)
  • flakey sea salt


  • Preheat the oven to 375 °F. Line two ½ sheet pans with parchment paper or silicone baking mats.
  • In a bowl or measuring cup, whisk together 2 large eggs and 14 oz buttermilk and set aside. In a larger mixing bowl, whisk together 25 oz unbleached all purpose flour, 2 tablespoons baking powder, ½ teaspoon salt and 2 oz granulated sugar. Toss in 6 oz unsalted butter chunks. Use your fingers to work in the butter until the bits are the size of a pea. Toss in 8 oz Cheddar Cheese cubes and 1 bunch scallions, chopped.
  • Add the buttermilk mixture all at once and mix until just barely combined. Some loose flour may remain at the bottom of the bowl. DON'T OVER MIX.
  • Dump the dough onto a floured surface and finish kneading by hand until all the loose flour is absorbed.
  • Use your hands to pat the dough on a floured surface until it is ¾"-1" thick. Use a 2 ½-3" biscuit cutter to cut scones. Re-roll the scraps and continue cutting until all the dough is used.
  • Line the scones onto the prepared baking sheet, leaving 1" space between. Brush the tops of the scones with buttermilk and sprinkle lightly with flakey sea salt.
  • Bake until the scones are golden brown and sound hollow when the bottom is tapped. Turn the trays halfway through baking for even browning. Total baking time 15-20 minutes.

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If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
The scones are best the day they are baked, preferably slightly warm so the cheese is still melty. Leftover scones freeze very well and can be reheated or toasted to serve.


Serving: 1scone | Calories: 296kcal | Carbohydrates: 35g | Protein: 8g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 320mg | Potassium: 95mg | Fiber: 1g | Sugar: 4g | Vitamin A: 439IU | Vitamin C: 0.3mg | Calcium: 205mg | Iron: 2mg
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!

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Recipe Rating


  1. 5 starts ? Try 10 they are easy to make I have tried them with and without a sourdough starter and working the dough by hand is best ! A go-to recipe forme now , thank you

  2. I can imagine myself lost in a dream world while indulging in these scones… makes for a lazy after noon tea for me.. perfectly made, Eileen !