What cheese is best for cheddar scones?

Sharp or extra-sharp cheddar cheese, aged for at least six months, is the best choice for cheddar scones. It provides a concentrated, bold flavor and a drier texture that integrates well into the dough without making it greasy. Block cheese that you shred yourself is recommended, as pre-shredded cheese often contains anti-caking agents that can affect the texture.

How do you keep cheddar scones light and flaky?

Use very cold butter and cut it into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces. This creates pockets of steam as the scones bake, which separates the layers and yields a tender, airy crumb. Avoid overworking the dough; knead it gently for only 10 to 12 strokes.

Can you freeze cheddar scones before baking?

Yes, unbaked cheddar scone wedges freeze very well. Place the cut wedges on a baking sheet and freeze them solid, then transfer them to a freezer bag for up to three months. To bake from frozen, let them thaw at room temperature for about 20 minutes while the oven preheats, then bake as directed.

What can you serve with cheddar scones?

Cheddar scones are versatile and pair beautifully with hearty soups, such as broccoli cheddar or tomato basil. For brunch, they can be split and topped with a fried egg or used as a base for a breakfast sandwich with ham. An optional chive butter, made with melted butter, fresh chives, and garlic powder, adds a fresh finish.

Cheddar Cheese Scones Recipe: Flaky, Savory, And Easy To Make

Name: Cheddar Cheese Scones
Prep time: 20 min
Cook time: 10 min
Total time: 45 min
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 Cabot Seriously Sharp Cheddar, shredded; 2 eggs, beaten; ¾ cup heavy whipping cream; milk, to brush top of scone; 2 tablespoons melted salted butter, melted; 1 tablespoon chopped fresh chives or parsley, chopped; ¼ teaspoon garlic powder

Ingredients

Scale

Scone Dough
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 Cabot Seriously Sharp Cheddar, shredded
2 eggs, beaten
¾ cup heavy whipping cream
milk, to brush top of scone

Chive Butter (optional)
2 tablespoons melted salted butter, melted
1 tablespoon chopped fresh chives or parsley, chopped
¼ teaspoon garlic powder

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Instructions

1-Preheat oven to 400°F: Preheat oven to 400°F.
2-Combine dry ingredients in a bowl and: 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.
3-Combine eggs and heavy cream: Combine eggs and heavy cream. Add the egg mixture to the flour mixture and stir just until it forms a dough.
4-On a lightly floured surface, knead 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.
5-Place wedges 1-inch apart on an ungreased: Place wedges 1-inch apart on an ungreased baking sheet. Brush with milk.
6-Bake for 18-22 minutes or until golden: Bake for 18-22 minutes or until golden. Remove scones from the baking sheet. Let cool slightly.
7-Combine chive butter ingredients: Combine chive butter ingredients. Brush over warm scones and serve.

Last Step:

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Prep Time: 20 min
Cook Time: 10 min
Method: bake

Nutrition

Calories: 407
Sugar: 2g
Sodium: 302mg
Fat: 26g
Saturated Fat: 16g
Carbohydrates: 33g
Fiber: 1g
Protein: 10g
Cholesterol: 118mg