Cheddar Cheese Scones
User Reviews
4.9
Cheddar Cheese Scones
Description
Cheddar Cheese Scones feature all-purpose flour combined with baking powder, sugar, a pinch of cayenne pepper, and cold butter cut into the mixture to achieve a coarse crumb texture. Sharp cheddar cheese folded into the dough intensifies the savory flavor. The dough incorporates beaten eggs and heavy cream to bind the ingredients and yield a tender crumb. Gentle kneading on a floured surface and shaping into an 8-inch circle allows for even rising and flaky texture when cut into eight wedges.
Once brushed with milk to enhance browning, the scones bake at 400°F until golden, developing a crisp exterior and soft interior. The optional chive butter, made with melted salted butter, fresh chopped chives or parsley, and garlic powder, adds a herbaceous note when brushed over warm scones. This topping complements the cheese while adding moisture and flavor.
These scones pair well with tea or as an accompaniment to morning meals. Their firm but tender texture and mild heat from cayenne elevate their appeal beyond ordinary cheese scones.
Proper storage in an airtight container with a slice of bread helps maintain moisture and freshness for up to two days. They are best enjoyed warm shortly after baking.
Ingredients
- 2 ½ cups all-purpose flour
- 4 teaspoons baking powder
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- ⅛ teaspoon cayenne pepper
- ⅓ cup butter cut into pieces, cold
- 1 ¼ cup cheddar cheese shredded; Cabot Seriously Sharp
- 2 egg beaten
- ¾ cup heavy whipping cream
- milk to brush top of scone
Chive Butter (optional)
- 2 tablespoons butter melted, salted
- 1 tablespoon chives or parsley, chopped fresh
- 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
- Store scones in an airtight container with a slice of bread to maintain moisture for up to two days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8scones
Amount Per Serving
Calories 407 kcal
% Daily Value*
| Calories | 407 | 20% |
| Carbohydrates | 33g | 11% |
| Protein | 10g | 20% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 118mg | 39% |
| Sodium | 302mg | 13% |
| Potassium | 293mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 917IU | 18% |
| Vitamin C | 1mg | 1% |
| Calcium | 243mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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