Cheese Scones

Warm, Buttery, and Bursting with Flavor – These Cheese Scones Steal the Show! Forget plain scones, these savory cheese scones are the ultimate upgrade. Loaded with sharp cheddar and fresh chives, each bite is rich, flaky, and full of flavor. Whether you’re serving them for brunch, alongside a hearty soup, or just fresh from the oven with a pat of butter, these scones are guaranteed to disappear fast!

Ingredients to Make Cheese Scones Recipe

As much as I love a classic fluffy Southern buttermilk biscuit or a sweet blueberry scone, these savory cheddar cheese scones are always a favorite! The simple dough, made with flour, leavening, and frozen butter, bakes up rich and flaky with that irresistible buttery flavor. Sharp cheddar and fresh chives give the scones their signature savory taste. I love serving them any time of day, from breakfast or brunch to a warm, comforting side at dinner. Checkout this quick list of ingredients you’ll need to make these easy Cheese Scones: (Scroll down for the full printable recipe card.)

• Flour – All purpose flour forms the base of the dough.
• Leavening – Baking powder, baking soda and salt give rise to the dough while baking.
• Cold Butter – Frozen butter gives these scones their signature flaky texture and soft, fluffy interior. 
• Cheese – Shredded sharp cheddar cheese gives the scones their signature cheese flavor.
• Liquid – Whole buttermilk or low fat buttermilk, preferably not fat free.
• Melted Butter – Salted or unsalted butter melted to brush the tops of the biscuits.

How to Make the BEST Cheese Scones Recipe

• Butter – Place the butter into the freezer in advance and freeze until solid.
• Heat Oven and Prepare the Pan – Preheat oven to 450°F. Line a baking sheet with a silicone baking mat or parchment paper. Set aside.
• Sift the Dry Ingredients – Use a whisk to sift together flour, baking powder, baking soda and salt.
• Grate Butter and Cheese – Use a box grater to shred the stick of frozen butter and the cheddar cheese.
• Combine – Use a fork to stir the butter shreds into the flour mixture, then add the shredded cheddar cheese. Stir to coat with flour. It’s important to do this separately.
• Buttermilk – Pour buttermilk into a well in the center. Gradually mix the buttermilk into the dry ingredients until fully absorbed.
• Transfer Dough to a Floured Surface – Roll or pat the dough into a circle 3/4-inch thick.
• Cut into Rounds – Using a sharp knife dipped in flour to cut into wedges.
• Arrange on Prepared Pan – Place scones 2-inches apart on the prepared pan. Brush with melted butter and sprinkle the tops with cheese.
• Oven – Bake per the recipe until fluffy and the tops are golden brown. Serve immediately.

Kitchen Equipment to Make Cheese Scones

• Large bowl to make the dough.
• Measuring cups and spoons.
• Cheese grater. I highly recommend that you grate the cheese yourself for the best flavor. You’ll also need to shred the frozen butter. This could also be done using a food processor.
• Large whisk for sifting the flour mixture.
• Pastry brush and small bowl to melt the butter for brushing the tops.
• Large sheet pan lined with a silicone baking mat or parchment paper.
• Wire rack for cooling the scones.

Recipe Variations, Tips and Substitutions

• Flour – You can use self-rising flour in place of all purpose flour. When doing so, omit the baking powder, baking soda and salt.
• Baking Powder – You can use aluminum free baking powder in place of classic baking powder, if you’re sensitive to the taste of aluminum.
• Seasonings – You can add one teaspoon garlic powder or granulated garlic to the dry ingredients.
• Fresh Herbs – You can add fresh rosemary, parsley or thyme to change the flavor profile.
• Onion – You could use finely chopped green onions in place of chives.
• Buttermilk – If you don’t have buttermilk on hand you can use whole milk or make your own. To every one cup of whole milk add 1 tablespoon of white vinegar or lemon juice and let stand for 5-10 minutes. Stir, then continue with the recipe.
• Cheese Substitutions – You could use colby jack cheese, gouda cheese, gruyere cheese or pepper jack cheese for spice. You could also add 1/4 cup grated Parmesan to the flour mixture. A mature cheddar will give you the best pop of flavor.
• Fresh Cheese Tastes Best – Freshly grated cheese offers far better texture and flavor than pre-shredded bagged cheese. For these scones, I grate 2 cups of sharp cheddar using the large holes of a box grater for the dough, then use finely shredded cheese to sprinkle on top for a perfectly melty finish.
• Shape – Just like Southern biscuits, scones come in all shapes, though the most common are round or triangular, like in this recipe. You can also cut them into squares or use biscuit or cookie cutters for fun shapes. If you make smaller scones, just keep in mind that the baking time may need to be adjusted.

Storage and Leftovers

• Leftovers: Store leftover Cheese Scones in an airtight container or wrapped in heavy duty aluminum foil, for up to 3 days. If you store them chilled in the fridge, they’ll last longer.
• Reheating: Reheat in single servings gently in the microwave.
• Freezer: You can freeze baked cheddar cheese scones for up to 2 months. Thaw in the refrigerator and reheat just before serving.
• Freezing Unbaked Scones: You can also freeze these biscuits prior to baking. Place them on a parchment paper lined sheet pan in a single layer without touching, and flash freeze until solid. Package them in freezer bags and store frozen for up to 2 months. You can bake them from frozen adding 5-10 minutes to the bake time.
• When to Serve Homemade Cheese Scones: Serve these scones with eggs. bacon and sausage for breakfast or with soup, chili and stew for dinner. They’re delicious stuffed with holiday ham and turkey or topped with fig preserves for a sweet and salty treat. You can serve these savory scones for afternoon tea or as a side dish at any meal.

More Easy Bread Recipes to Make

• Fluffy Southern Buttermilk Biscuits is the official house bread of the South.
• Turn a fluffy inexpensive loaf of bread from the bakery into this Cheese Bread.
• Chocolate Chip Banana Bread is always a treat.
• Southern Spoon Bread is a cross between cornbread and a casserole.
• This rich Praline Pecan Monkey Bread is addictive.
• Sweet Cinnamon Roll Bread is perfection with a cup of coffee or hot tea.
• Sausage Bread can be enjoyed for breakfast, as an appetizer or a main dish with a salad.
• My recipe for Praline Apple Bread is a fan favorite.
• Pear Bread from Recipe Girl.

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Helpful Kitchen Items:

• Aluminum Baking Sheets
• Mixing Bowl Set
• Measuring Set
• Cookie and Biscuit Cutter Set

Print

Cheese Scones

Course Bread, Breakfast, Side Dish

Cuisine American, Southern

Keyword best-cheese-scones, cheese-scones-recipe

Prep Time 15 minutes minutes

Cook Time 18 minutes minutes

Total Time 33 minutes minutes

Servings 10 servings

Calories 367kcal

Ingredients

• 1/2 cup salted or unsalted butter frozen
• 3 cups all purpose flour
• 1 Tbsp granulated sugar
• 3 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp cayenne pepper optional
• 1 1/4 cup buttermilk or whole milk
• 2 1/2 cups shredded sharp cheddar cheese divided use
• 1/4 cup chopped fresh chives
• 2 Tbsp butter, melted to brush the tops

Instructions

• Freeze butter in advance. Preheat oven to 450°F. Line a baking sheet with parchment paper. Set aside
• In a large mixing bowl, use a whisk to sift together flour, sugar, baking powder, baking soda, salt and cayenne pepper.
• Use a box grater to shred frozen butter on the medium side of the cheese grater. Use a fork to stir the butter shreds into the flour mixture until evenly distributed.
• To the bowl add 2 cups cheddar cheese and fresh chives. Stir until coated with flour and evenly distributed.
• Make a well in the center of the flour mixture, pour in the buttermilk. Use a rubber spatula to gradually mix the buttermilk into the dry ingredients until fully absorbed. (You may need to bring the dough together using your hands toward the end of mixing.)
• Turn dough out onto a lightly floured nonstick surface. Turn a couple of times to bring together and lightly coat with flour, just enough until it's no longer sticky.
• Press or roll the biscuit dough into an 8 or 10-inch circle 3/4-inch thick. Using a sharp knife dipped in flour, cut into wedges.
• Place wedges 2-inches apart on the prepared pan. Brush the tops with melted butter and sprinkle with reserved 1/2-cup cheese. (Reserve some butter for after baking).
• Place pan into the oven. Bake for 16-18 minutes or until the tops are golden brown.
• Serve immediately brushed with additional butter or transfer to a wire rack to cool.

Notes

• Flour – You can use self-rising flour in place of all purpose flour. When doing so, omit the baking powder, baking soda and salt.
• Baking Powder – You can use aluminum free baking powder in place of classic baking powder, if you’re sensitive to the taste of aluminum.
• Seasonings – You can add one teaspoon garlic powder or granulated garlic to the dry ingredients.
• Fresh Herbs – You can add fresh rosemary, parsley or thyme to change the flavor profile.
• Onion – You could use finely chopped green onions in place of chives.
• Buttermilk – If you don’t have buttermilk on hand you can use whole milk or make your own. To every one cup of whole milk add 1 tablespoon of white vinegar or lemon juice and let stand for 5-10 minutes. Stir, then continue with the recipe.
• Cheese Substitutions – You could use colby jack cheese, gouda cheese, gruyere cheese or pepper jack cheese for spice. You could also add 1/4 cup grated Parmesan to the flour mixture. A mature cheddar will give you the best pop of flavor.
• Fresh Cheese Tastes Best – Freshly grated cheese offers far better texture and flavor than pre-shredded bagged cheese. For these scones, I grate 2 cups of sharp cheddar using the large holes of a box grater for the dough, then use finely shredded cheese to sprinkle on top for a perfectly melty finish.
• Shape – Just like Southern biscuits, scones come in all shapes, though the most common are round or triangular, like in this recipe. You can also cut them into squares or use biscuit or cookie cutters for fun shapes. If you make smaller scones, just keep in mind that the baking time may need to be adjusted.

Nutrition

Serving: 1serving | Calories: 367kcal | Carbohydrates: 35g | Protein: 12g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 56mg | Sodium: 445mg | Potassium: 230mg | Fiber: 1g | Sugar: 5g | Vitamin A: 681IU | Vitamin C: 1mg | Calcium: 296mg | Iron: 2mg

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