Cheese Scones Recipe

4.65 from 59 reviews

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

Bake Time15

Total Time45

Servings:18 scones

Ingredients

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

Instructions

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.

Notes

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.

Nutrition