Cheddar Scones

I love scones with my morning coffee – and I love cheese. I thought, how would cheese work in a scone? I’m more of a savory eater than sweet, so, I gave it a go!

scones

They were pretty good. The texture was more like a cross between a scone and a biscuit, but leaned denser like a scone. I’m thinking, maybe add some green onions next time? What’d you think?

Here’s How to Do it:

First, whisk the dry ingredients together.

Cut in the butter until the mixture looks about the texture of cornmeal.

Stir in the cheddar until all the shreds are coated with the flour mixture.

Slowly pour in the milk until you have a shaggy (not well mixed) dough.

Form a round ball and set on a baking sheet lined with parchment paper. Next, gently flatten until it’s about 3/4 inch thick.

Carefully cut the dough into wedges and separate them just enough to get air flow.

Brush the top of the wedges with the buttermilk and

scones

bake at 350° for about 20 to 25 minutes, or until the top is golden.

scones

Cool for about 10 to 15 minutes, then carefully separate the scones. Enjoy them hot, topped with butter – or cold. Just add a hot cup of coffee.

scones

© Copyright 2019 The Lazy Gastronome

scones

Cheddar Scones

A savory version of the pastry – a denser form of a biscuit.

  • 2 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1 teaspoon sugar
  • 1/2 teaspoon ground black pepper
  • 3 Tablespoons butter
  • 1 cup cheddar- shredded
  • 1/2 cup whole milk
  • 2 Tablespoons buttermilk
  1. Whisk the dry ingredients together.

  2. Cut in the butter until the mixture looks about the texture of cornmeal.

  3. Stir in the cheddar until all the shreds are coated with the flour mixture.

  4. Slowly pour in the milk until you have a shaggy (not well mixed) dough (note the photo).

  5. Form a round ball and set on a baking sheet lined with parchment paper. Next, gently flatten until it's about 3/4 inch thick. 

  6. Carefully cut the dough into wedges and separate them just enough to get air flow. 

  7. Brush the top of the wedges with the buttermilk and bake at 350° for about 20 to 25 minutes, or until the top is golden.

  8. Cool for about 10 to 15 minutes, then enjoy them hot, topped with butter – or cold with a hot cup of coffee.

© Copyright 2019 The Lazy Gastronome

Even my non-scone eating husband loved these. He wants them with his chili next time.

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!