For the perfect breakfast, brunch, or as a side with a cozy bowl of stew, these rich and flavorful cheese scones are loaded with cheddar flavor.
Not only are they easy to make, but I’ve shared my favorite tips to ensure they come out tender and light every time. Serve these warm from the oven with butter.
I am excited to have partnered with Cabot Cheese to share these perfectly flaky cheese scones!
Cheddar Cheese Scones
Scones are the English partner to American biscuits — and these are upscaled for any time enjoyment! While scones often have added fruits (like blueberries or cranberries), I personally prefer a savory addition, like Cabot Seriously Sharp Cheddar and a sprinkle of chives.
Some store-bought scones can be dense, but not these! They’re extra light and fluffy with a rich savory cheddar cheese flavor.
They’re quick and easy to make and all you need is a bowl, a wooden spoon and some great cheese!
What’s in a Cheese Scone?
BASE The base of this recipe has easy to find ingredients with flour, cream, and eggs with baking powder to help them rise.
CHEESE This is where the magic comes in and since the cheese adds so much flavor to these scones, I chose Cabot Seriously Sharp Cheddar Cheese. This cheese is deliciously rich adding flavor to every bite. The cheese is folded into the dough ensuring savory goodness you can see throughout the flaky layers.
Cabot is a cooperative owned by over 800 farm families in New York and New England. They truly produce the best cheeses which are 100% naturally aged and naturally lactose-free! They are a certified B corporation which means they meet the highest standards of social and environmental performance.
Variations
Cabot Seriously Sharp adds great flavor to this recipe but swap it out with any of the following add-ins to make these scones your own!
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- Try Smoked Bacon Cheddar with a sprinkle of green onions.
- Add in Garlic Cheddar with some fresh chives added right to the dough
- Or try Cracked Peppercorn Cheddar Cheese with a touch of fresh rosemary
How to Make Cheese Scones
Scones are very easy to make, here are my favorite tips to ensure they’re perfect every time:
- Use cold butter and keep the butter in the fridge until ready to use. The cold butter creates pockets giving layers and a flaky texture.
- Mix the dough using a pastry cutter and a spoon, not a mixer. Fold the cheese into the flour mixture before adding the liquid.
- Work quickly to handle the dough as little as possible.
- When patting out the dough, very lightly flour your surface if needed, I prefer to work on parchment paper. Try not to add too much extra flour, this will make the dough dense.
Tips for Storing Scones
You can freeze scones before baking meaning scones fresh from the oven at any time!
- To freeze before baking, prepare scones as directed and cut into wedges. Freeze on a baking sheet until firm. Once firm, place in a zippered freezer bag for up to 3 months.
- To bake from frozen, remove the scones from the freezer for about 20 minutes before baking (while the oven preheats). Preheat oven to 400°F and bake for 18-22 minutes or until baked through.
More Cheesy Favorites
Cabot cheeses are hands down my favorite for flavor and quality. They’re perfect slicing and snacking, the perfect addition to cheese soup, and are a favorite with breakfast egg sandwiches or sprinkled over a breakfast pizza! Add your favorite Cabot Cheese to any of the following:
- 20 Minute Broccoli Cheese Soup – so fast!
- Ham and Cheese Drop Biscuits
- Cheese Bread (Quick Bread)
- Pimento Cheese
- Garlic Cheese Toast
- Cheesy Hamburger Dip
- Quick Cheese Muffins
Did you make these Cheddar Cheese Scones? Be sure to leave a rating and a comment below!
Cheddar Cheese Scones
Ingredients
- 2 ½ cups all-purpose flour
- 4 teaspoons baking powder
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- ⅛ teaspoon cayenne pepper
- ⅓ cup cold butter cut into pieces
- 1 ¼ cup shredded Cabot Seriously Sharp Cheddar
- 2 eggs beaten
- ¾ cup heavy whipping cream
- milk to brush top of scone
Chive Butter (optional)
- 2 tablespoons melted salted butter
- 1 tablespoon chopped fresh chives or parsley
- ¼ teaspoon garlic powder
Instructions
- Preheat oven to 400°F.
- Combine dry ingredients in a bowl and using a pastry cutter, cut in butter until mixture resembles coarse crumbs. Add cheese and stir to combine.
- Combine eggs and heavy cream. Add the egg mixture to the flour mixture and stir just until it forms a dough.
- On a lightly floured surface, knead dough by folding and gently pressing dough for 10 to 12 strokes until nearly smooth. Pat dough into an 8-inch circle and cut into 8 wedges.
- Place wedges 1-inch apart on an ungreased baking sheet. Brush with milk.
- Bake for 18-22 minutes or until golden. Remove scones from the baking sheet. Let cool slightly.
- Combine chive butter ingredients. Brush over warm scones and serve.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Side Dish, Snack
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
What a wonderful & delicious sounding scone recipe. Thank U for the recipe .
Awesome!!
I didn’t have cream so I used non-fat Greek yogurt mixed with skim milk, and they came out perfectly in terms of texture. I agree that more salt is needed.
These are fantastic! I used half&half 10% cream because I didn’t have whipping cream, and I added more cheese on the tops of my scones. instead of making chive butter, I put the chives into the dough itself. These were an instant hit!
Definitely use more salt, especially if using unsalted butter. For my version I switched out 1/2 cup of the AP flour with whole wheat flour to give the scones a slightly more rustic feel. I also replaced heavy cream with a blend of whole milk Greek yogurt & whole liquid milk, mixing the two until I had a something with similar creamy consistency. Additionally I make my own baking powder with baking soda/cream of tartar/cornstarch in order to avoid aluminum baking powder (or just use Rumsford brand). Finally I made sure to also mix in a 1/4 cup of thinly-chopped green onions and 1/8 cup of finely chopped parsley. Mine came out big, fluffy, and moist, although not as salty as desired. Lastly, this dough could be divided into 16 pieces and still be good portions. I will try again.
thank you for sharing
Fabulous recipe! I used Cabot cheese but not seriously sharp and I wish I had – they were still good though.
If using unsalted butter, I would add a little extra salt.
They rose up beautifully and looked amazing – will definitely be making these agein.