Cheddar Cheese Scones

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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.

close up of Cheese Scones on a baking sheet

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!

cabot cheese and other ingredients on a wooden board for cheese scones

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.

grated cheese on a wooden board for cheese scones


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!

process of sifting flour and adding cheese to make Cheese Scones

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.

process of prepping Cheese Scones

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.

cheese scones with cabot cheese

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:

Did you make these Cheddar Cheese Scones? Be sure to leave a rating and a comment below! 

close up of buttered and baked Cheese Scones
4.88 from 47 votes
Review Recipe

Cheddar Cheese Scones

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings 8 scones
Savory & super cheesy, these Cheddar Cheese Scones are the perfect addition to any meal!


  • 2 ½ cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • teaspoon cayenne pepper
  • cup cold butter cut into pieces
  • 1 ¼ cup Cabot Seriously Sharp Cheddar shredded
  • 2 eggs beaten
  • ¾ cup heavy 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

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  • 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.

Recipe Notes

Scones can be kept in a zippered bag or an airtight container at room temperature for about 2 days. Keep a slice of bread in the bag with them to absorb moisture so they stay fresher longer.

Nutrition Information

Calories: 407, Carbohydrates: 33g, Protein: 10g, Fat: 26g, Saturated Fat: 16g, Cholesterol: 118mg, Sodium: 302mg, Potassium: 293mg, Fiber: 1g, Sugar: 2g, Vitamin A: 917IU, Vitamin C: 1mg, Calcium: 243mg, Iron: 2mg

(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
Cheese Scones on a baking sheet with writing
close up of Cheese Scones with writing
Cheese Scones with a title
ingredients to make Cheese Scones with finished dish and title
About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Recipe Rating


  1. Loved it! Used hit red chilli instead of paprika and regular cheese (no time to get Cabot and desperate to have scones.) With wholemeal flour. Didn’t have a pastry cutter so grated in the frozen butter as well as the cheese. Had some trouble shaping the dough perhaps a little more double cream?

    The scones might have been a little lighter if I had a smoother dougg but in all honesty the scones looked beautiful sunny golden and utterly irresistible. Tantalising aroma of baked scones and a warm sunny day – what a gorgeously combination. Thank you Holly5 stars

  2. Delicious! Is it possible to use parchment to bake? Mine stuck terribly to the non- stick baking pan despite following the recipe exactly…still able to get them off in one piece!4 stars

  3. Tried these out and this recipe is excellent, this will now remain my go to recipe without further ado!5 stars

  4. My husband and I love these scones, and I make them regularly. They turn out so fluffy and light every time. I make a few modifications. I use frozen butter and grate the cheese when adding to the mixture. I also add rolled sage to the dry ingredients to give these delicious scones a savory flavor.5 stars

  5. Question: is the cheese measured before or after shredding? “1 1/4 cup cheese, shredded”, would seem to imply measuring before, whereas “1 1/4 cup shredded cheese” would, strictly speaking, mean that the cheese was shredded, then measured. Obviously, this would rather drastically change the quantity. Perhaps if it was listed by grams rather than volume…

  6. Cheddar cheese scones are so delicious…they turn out every time..follow instructions and make sure butter is cold from the fridge…awesome….Lori A

  7. Best cheddar scones I have ever made!! I added some freeze dried chives to the dough and sprinkled some cheddar on top of the scones before baking. Thx for a great recipe-a real keeper!!