Easy Cheese Scones

Easy Cheese Scones, perfect buttery, flaky layers filled with sharp cheddar cheese. Ideal for brunch, tea, or a savory snack!

Course Breakfast

Cuisine English

Prep Time 20

Cook Time 25

Total Time 45

Servings scones

Calories 389kcal

Author Samantha Pickthall

Ingredients

2 1/2 cups (315g / 11.11 oz.) all-purpose flour, scoop & leveled
1 Tbsp baking powder
1/2 tsp salt
113 g (1 stick) unsalted butter, cubed and chilled
2 cups shredded sharp cheddar cheese,
3/4 cup whole milk

Topping

1 Tbsp whole milk of choice
1/4 cup shredded sharp cheddar cheese,

US Customary - Metric

Instructions

Preheat Oven & Prep Pan: Set your oven to 400ºF (200ºC). Line a baking sheet with parchment paper and set aside.
Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, and salt.
Cut in Butter: Add the chilled cubed butter and use your hands or a pastry cutter to work it into the flour mixture until it resembles coarse crumbs.
Add Cheese: Stir in the grated cheese until evenly distributed throughout the flour mixture.
Add Milk: Make a well in the centre and pour in the milk. Using a wooden spoon or spatula to gently mix together until incorporated. It will be a rough soft dough. Ensure not to over-mix.
Shape and Cut: Transfer dough to a floured surface, knead lightly and shape into a thick disc, about 1-inch in height (2cm - 3cm). Cut into 8 wedges.
Bake: Place wedges on the prepared baking sheet, slightly touching.
Brush & Sprinkle: Brush each scone with the milk and sprinkle the extra shredded cheese on each scone.
Bake: Bake for 20-25 minutes until puffed and lightly golden on top and the insides are set without any wet batter visible.
Cool: Let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool or serve warm with a spread of butter or cream cheese. Enjoy!

Notes

Store: Keep the scones in an airtight container at room temperature for 2-3 days. For best freshness, enjoy them soon after baking. To refresh, warm scones in an oven or microwave.

Freeze: After cooling completely, store the scones in a freezer-safe airtight container with layers separated by parchment paper, or in ziplock bags, labeled with the date. Freeze for up to 3 months.

Thaw: To thaw, place scones at room temperature on a plate until defrosted. Reheat in an oven or microwave until warm.

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