If you are looking for an easy savory scone recipe, this easy cheddar cheese scones recipe is for you. Made with simple quality ingredients like cheddar cheese, all-purpose flour, butter, eggs and cream, these cheddar scones are the best cheese scones you can make and so delicious. These cheddar scones are a great breakfast, snack, or the perfect side dish to any dinner.

About these light and fluffy cheese scones
I am a really big fan of scones and normally I will make vanilla scones, blueberry scones , apple scones or blackberry scones. However, sometimes you just want a delicious savory scone and that is when I make these light and fluffy cheddar scones.
The cheddar cheese scones are basically like an upgraded gourmet biscuit and are so easy to make. The cheddar cheese in these scones is a light flavor so you can still taste all that delicious butter in the recipe.
There are all the amazing layers that you want in a good scone recipe and they are light and fluffy (meaning you are definitely going to want to eat more than one!)
These cheese scones are out of this World delicious and so easy to make. We love making these savory cheddar scones in the Fall and Winter to go along with our Jewish brisket, Dutch oven beef stew and French beef stew.
We also make these sometimes as a replacement for our yogurt biscuits when we don't have yogurt since the cheddar flavor is not overly heavy. You can eat these cheese scones on their own or serve them as a side but just make sure you make these delicious scones!
Ingredients Needed
- All-purpose flour
- White cheddar cheese
- Unsalted butter
- Heavy cream
- Kosher salt
- Baking powder
- Eggs
- A pinch of sugar (see below for why we do this)
All of the ingredients listed here are very simple. The cheese scones start with basic scone dough ingredients and the only addition that you are going to add is cheddar cheese.
I prefer using white cheddar cheese so the scones do not look orange. If orange cheddar is all you have, by all means use that.
The one thing you will notice that seems a little different is this recipe has you add a little sugar (not shown in the picture) to the savory scone dough. This sugar is not a mistake.
The sugar helps improve the structure of the dough and you will not taste it. I promise.
How to make
To make these cheddar cheese scones, here is what you do:
- The first thing you want to do is add all of your dry ingredients (flour, baking powder, salt and sugar) to a large bowl and mix together.
- Next, you cube your butter and place it in the fridge so that it stays cold.
- Once the dry ingredients are done being mixed, you want to start on the wet ingredients. Add your cream, one egg and to a small bowl and whisk until incorporated. Now add the shredded cheddar cheese and mix well and place in the fridge.
Now all of the scone ingredients are ready to be assembled.
- With a pastry cutter, cut the butter into the flour until you barely see any more lumps of butter. If you are using a food processor, add your flour and butter to it and pulse it 5-7 times until it resembles coarse sand.
- Now with your fingertips, grab some of the flour and butter mixture and rub it between your fingers. You are trying to find any lumps of butter that you missed. Keep doing this until you stop finding any large clumps of butter.
How to make scones that are light and fluffy with lots of layers
Once you follow the steps above, this is how you are going to get light and fluffy cheese scones. You are making sure the butter is fully incorporated into the flour. Now you are ready to shape the scones.
To do this you are going to bring the scone dough together to form a ball (it will be a bit shaggy at this point. Press down the dough into a disc about 6-7 inches in diameter and ¾ inches thick.
Fold your disc in half and press back out into a disc. Keep doing this until you have folded the dough a few times. This will give the cheese scones those flaky layers!
When you are ready to cut the scones, I prefer cutting all scones I make into triangles because there are no scraps of scone dough that go to waste or need to be reformed.
How to serve
These cheddar cheese scones make a delicious snack, breakfast or side dish to so many meals. Here are some ideas for how to serve these savory scones.
- Serve these cheddar scones with a side of warm butter for a quick afternoon snack or with tea.
- Make a light spinach and mushroom salad to go along with these scones for a complete meal.
- Serve these savory cheese scones alongside our vegetable soup with cabbage or alongside our favorite Italian minestrone or Winter minestrone soup for a cozy soup dinner.
- Serve it with fried egg with prosciutto or alongside baked eggs for the ultimate breakfast.
More like these
If you love these cheese scones, you may also love these other cheesy recipes:
Easy Cheddar Cheese Scones
Tried the Recipe? We Would Love To Hear From You In The Comments Below!
Ingredients
- 2 cups Unbleached All Purpose Flour
- 1 ¼ cup Shredded white cheddar plus a little more for the top of the scones
- 2 eggs. One for the scone dough and the other for the egg wash
- 8 tablespoon unsalted butter cold and finely cubed
- ½ cup plus 2 tablespoon of heavy cream
- 3 teaspoon baking powder
- 1 teaspoon granulated sugar
- ½ teaspoon kosher salt or ¼ teaspoon table salt if you do not have kosher salt
Instructions
- Pre-heat your oven to 350 degrees
- Now add all of your dry ingredients (flour, baking powder, salt and sugar) to a large bowl and mix together. Set aside.
- Cube your butter and place in the fridge.
- Add your cream and one egg to a small bowl and whisk until incorporated.
- Now add the shredded cheddar to the wet ingredients and mix well.
- Place bowl in the fridge.
- Make your egg wash by mixing one egg in a small bowl and whisking until smooth.
- Set aside the egg wash for topping the scones later.
- Now take your butter out of the fridge and add it to your dry ingredients.
- With a pastry cutter, cut the butter into the flour until you barely see any more lumps of butter. If you are using a food processor, add your flour and butter to it and pulse it 5-7 times until it resembles coarse sand.
- Now with your finger tips, grab some of the flour and butter mixture and rub it between your fingers. You are trying to find any lumps of butter that you missed. Keep doing this until you stop finding any large clumps of butter.
- Now grab your wet ingredients from the fridge and add to your dry ingredients.
- Mix it well.
- If dough is very dry still, add 1-2 tablespoons more of the cream. The dough will be a little shaggy but should also not be overly dry.
- Now dump your dough onto a lightly floured work surface. It will look like large chunks and crumbles at this point.
- With your finger tips, make a dough ball. Keep moving it around and pressing it together. It is going to look very shaggy and this is good.
- Now press it down into a disc about 6-7 inches in diameter and ¾ inches thick. It may fall apart a little at this stage and that is normal.
- Fold your disc in half. If the dough begins falling apart just bring it back together.
- Press it out into a lightly flattened disc again. With each pressing and folding of your dough, it will begin to come together more and more.
- Repeat the fold and pressing into a disc 2 more times.
- Now press your disc out again to a size of about 7 inches in diameter and ¾ inch thick.
- With a large knife or bench scraper, cut your scones like a pizza pie into 8 slices. Note: I like to dip my bench scraper (which is just a wide sheet of metal with a grip) into flour each time I make a cut. This helps keep the dough from sticking to the knife and makes better layers during baking.
- Place the scones on to a large sheet pan.
- Grab the egg wash that you made earlier and brush that on top of the scones gently with a pastry brush. You may notice some flaking of the dough on the top as you do this and that is normal. If any pieces come off just press them back on.
- Sprinkle a little cheddar and a pinch of salt on top of the scones. Make sure to cover the whole top of your scones.
- Place in the pre-heated oven for 15 minutes or until golden brown on the bottom and top. Start checking at around 10-12 minutes since all ovens vary in temperature.
- Remove sheet pan from the oven and place on cooling rack for 5 minutes.
- Enjoy.
Notes
Helpful tips to help you perfect your scone making the next time:
- If you see lots of butter bubbling out of your scones on to the sheet pan during baking: This means that there were still lots of butter that should have been worked into the flour. Next time you make these scones, pay extra attention to this step and try to rub the flour and butter together more.
- Â Scones look a little flat or lopsided: This could mean that when you cut your scones you pushed too hard through the dough and basically sealed down layers of it during baking. Make sure you are using a very sharp knife or cutting implement and remember to dip the knife into flour before each cut.
Nutrition
Nutrition Values are estimates only.
See full nutrition disclaimer here
Mandy says
These made the most delicious cheese scones. The cheese is light and not overpowering. Perfect!
Melissa says
Hi Mandy. Glad you enjoyed it. I like that the cheese is not overpowering too! Thanks for sharing 🙂