Description
Enjoy these delicious homemade Cheddar Cheese Scones, a perfect savory treat with a tender crumb and a cheesy, buttery finish. Baked to golden perfection and brushed with a fragrant parsley butter glaze, these scones are perfect for breakfast, brunch, or a tasty snack.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon paprika
Butter and Cheese
- ¼ cup (1/2 stick) cold salted butter, cut into 1-inch cubes
- 1 cup sharp cheddar cheese, shredded
- 3 tablespoons salted butter, melted
Wet Ingredients
- 1 egg
- ¼ cup heavy cream
- 3 tablespoons plain Greek yogurt
- ½ tablespoon honey
Garnish
- 2 tablespoons fresh parsley, minced
Instructions
- Preheat and prepare: Line a baking sheet with parchment paper and preheat your oven to 400°F (204°C) to ensure it’s hot and ready when your scones are shaped.
- Mix dry ingredients: In a large bowl, thoroughly combine the all-purpose flour, baking powder, garlic powder, salt, and paprika to distribute the flavors evenly.
- Cut in butter: Using a pastry blender, cut the cold, cubed salted butter into the flour mixture until it resembles coarse crumbs, which creates a flaky texture.
- Add cheese: Stir in the shredded sharp cheddar cheese until well distributed within the dry mixture and set aside.
- Whisk wet ingredients: In a separate medium bowl, whisk together the egg, heavy cream, plain Greek yogurt, and honey until smooth and combined.
- Combine wet and dry: Pour the wet mixture into the dry ingredients and mix gently with your hands until just combined into dough. Avoid overmixing to keep scones tender.
- Knead dough: Turn the dough onto a floured surface and knead gently 1 to 2 times to fully incorporate any loose flour without overworking the dough.
- Shape and cut: Roll the dough into a roughly 1-inch thick circle. Using a sharp knife, cut the circle into 8 triangle-shaped scones, similar to slicing a pizza.
- Place and bake: Arrange the scones on the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 12 to 14 minutes until the bottoms turn a golden brown color.
- Prepare parsley butter: While baking, combine the minced fresh parsley with the melted salted butter to create a flavorful glaze.
- Glaze scones: Once the scones are baked and out of the oven, immediately brush each one generously with the parsley butter mixture for a savory finish.
- Serve: Transfer the scones to a serving plate and enjoy warm for the best flavor and texture.
Notes
- Make sure the butter is very cold before cutting into the flour mixture to achieve flaky scones.
- Do not overmix the dough to avoid tough scones; mix just until combined.
- You can substitute sharp cheddar with other flavorful cheeses like Gruyere or aged white cheddar.
- For a dairy-free version, use plant-based butter and yogurt alternatives.
- Serve scones warm; they can be reheated in a warm oven for a few minutes if needed.
