Easy Cheese Scones
A delicious savory cheese scone recipe made with cheddar cheese that is perfect on its own or as a side to any meal.
Servings: 8 scones
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 flake salt or ¼ teaspoon kosher salt if you do not have flake salt
- ⅛ teaspoon kosher salt
Instructions
- Pre-heat your oven to 350 degrees
- Now add all of your dry ingredients to a large bowl and mix together. Set aside.2 cups Unbleached All Purpose Flour, 3 teaspoon baking powder, 1 teaspoon granulated sugar, ⅛ teaspoon kosher salt
- Shred your butter on the coarse side of a cheese grater and place in the fridge.8 tablespoon unsalted butter
- Add your cream and one egg to a small bowl and whisk until incorporated.½ cup plus 2 tablespoon of heavy cream
- Now add the shredded cheddar to the wet ingredients and mix well.1 ¼ cup Shredded white cheddar
- 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 the flake salt then a little cheddar on top of the scones. Make sure to cover the whole top of your scones.½ teaspoon flake salt
- 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.
- 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
Calories: 315kcal | Carbohydrates: 36g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 631mg | Potassium: 53mg | Fiber: 1g | Sugar: 11g | Vitamin A: 569IU | Vitamin C: 1mg | Calcium: 283mg | Iron: 2mg
Nutrition Values are estimates only.
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