Cheese Scones
Cheese scones are tender, fluffy and easy to make. Great for breakfast, lunch or with a bowl of soup for dinner. Freeze them to enjoy later!
Servings: 8
Ingredients
- 2 ½ cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter cut into small cubes
- 2 eggs lightly beaten
- 1 cup cream plus a few tablespoons more if needed
- 1 ½ cup shredded yellow and white cheddar cheese blend
- Optional: fresh chives and butter for serving
Instructions
- Preheat the oven to 400 degrees F and prepare a baking sheet by lining with parchment paper.
- In a large bowl, whisk together the flour, baking powder and salt.
- Using a pastry cutter, your hands or a food processor cut the cold butter into the flour until it resembles fine breadcrumbs.
- Make a well in the center of the flour mixture and set aside.
- In a small bowl, combine the eggs and cream until fully mixed. Set aside ⅛ of a cup of the mixture to brush the top of the scones before baking.
- Pour the egg and cream mixture into the dry ingredient well and gently fold just until combined.
- When the mixture is almost fully incorporated, fold in 1 cup of the shredded cheese. Reserve remaining ½ cup of cheese to top the scones.
- Gently form into an 8 inch circle and cut into 8 slices. Place the slices onto the prepared baking sheet.
- Brush the reserved egg and cream mixture over the scones and sprinkle the remaining shredded cheese on top.
- Bake in the preheated oven for 15-20 minutes or until the tops begin to get a golden hue.
- Serve warm from the oven. Top with fresh chives and melted butter if desired.
Notes
Storage - Leftover scones can be stored at room temperature in an airtight container for about 2 days. Or you can freeze baked scones in a freezer bag for up to 3 months.
Reheating - Leftover scones can be eaten at room temperature or you can warm them up in a 350 degrees F oven for a few minutes to refresh them.
Freezing - You can freeze the scones before baking to enjoy fresh scones anytime! Flash freeze the unbaked scones on a baking sheet and then transfer to a freezer bag for up to 2 months. Remove the frozen scones from the freezer for about 20 minutes while you preheat the oven and bake like normal, but you will need to add up to 5 minutes on to the bake time.
Nutrition
Calories: 449kcal | Carbohydrates: 32g | Protein: 11g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 308mg | Potassium: 255mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1064IU | Vitamin C: 1mg | Calcium: 253mg | Iron: 2mg
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