Cheddar cheese scones are buttery perfection—they are golden, flaky, and packed with sharp cheddar in every bite, making them the perfect treat for any time of day. These scones are irresistibly cheesy, easy to make, and a sure-shot winner!
Bake the best cheese scones recipe ever that will have your kitchen filled with the irresistible aroma of freshly baked goodness. These savory cheese scones are incredibly fluffy and packed with sharp cheddar flavor, thanks to the addition of rich buttermilk that makes them melt-in-your-mouth delicious.
Whether you're a seasoned baker or a newbie in the kitchen, this easy cheese scones recipe comes together effortlessly and is perfect for breakfast, brunch, or a comforting snack. If you're a fan of savory scones, you will love my easy miso scones too!
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Why you’ll love the cheese scones recipe?
- Cheddar herb scones are a super easy, simple eggless recipe.
- Comes together in one bowl effortlessly!
- Create a perfect blank canvas for your favorite herbs and add-ins.
- The best savory snack, breakfast, or side for salad or soup.
Recipe ingredients
Buttermilk helps bind the dough. I made my own by mixing milk and vinegar. You can use store-bought. Buttermilk makes the best scones—tender and fluffy, with the perfect rise. Like my very popular chocolate chip scones! Want richer scones? Use cream, like I did for my banana bread scones.
The butter has to be chilled. That’s what gives the savory cheese scones flakiness and crisp edges. Cutting cold butter into the flour also forms tiny pockets of richness throughout the scone.
Cheese is the most important ingredient in this easy recipe (these are cheese scones)! I love aged sharp cheddar. It's best to grate it at home instead of buying pre-grated cheese. The packaged ones contain non-caking agents that can give a powdery taste.
Flour: All-purpose flour is best, as it gives the softest crumb. But you can use wholewheat flour too. I used a mix of whole wheat and oat flour in my cinnamon chocolate chip scone recipe.
Baking powder is the leavening agent that gives the scones their lift, making them light and airy.
Dried parsley adds a subtle herbaceous note that complements the cheddar, giving the scones a lot of flavor and freshness.
See the recipe card for full information on ingredients and quantities.
Variations
Herbs: I added parsley for extra flavor. You can skip it altogether to make plain cheddar scones, or you can use any of your favorite dried or fresh herbs to make them, like cheddar and chive scones.
Cheese: Cheddar was my choice. Any cheese you enjoy will work in this easy cheese scones recipe, whether Gruyère, Gouda, feta, or goat cheese. If you like feta cheese, you'll love these easy and delicious feta spinach muffins!
Add-ins: These eggless cheese scones are very customizable. Try:
- Ham
- Bacon bits
- Jalapeño
- Garlic powder
- Smoky paprika
- Mustard
- Or any other spice or mix you’re craving.
How to make cheese scones?
Step 1: Make the buttermilk - mix milk and vinegar in a bowl. Keep aside for 5 minutes. Whisk well before adding to the dough. You can also use store-bought buttermilk.
Step 2: Combine the flour and baking powder in a large bowl. Whisk in the grated cheddar cheese and dried parsley.
Step 3: Rub in the chilled cubed butter, using your fingertips or a pastry cutter, until the mixture forms coarse crumbs.
Step 4: Pour over the buttermilk. Mix with a fork until the dry ingredients are just moistened.
Step 5: Combine the ingredients gently using your hands until they all come together and you can form a shaggy ball with the dough.
Step 6: Gently pat the dough to make a rectangle about 6" x 10". Cut the dough in half and place one on top of the other. Press the dough slightly, and again cut in half. Place the halves on top of each other, press them slightly, and repeat this process twice more.
Step 7: Roll out the dough into an 8" x 12" rectangle. Cut the dough into 10 small rectangles.
Step 8: Place the scones onto a lined baking sheet/tray.
Step 9: Transfer the baking tray to the refrigerator while preheating the oven.
Step 10: When the oven is preheated, brush the tops of the cold scones with milk and top with some cheese.
Step 11: Bake the scones for 20-22 minutes or until golden on top.
Final step: Serve and savor!
Pro tips
What’s the secret to tender, moist, and the best cheese scones ever? Chilled and cold butter. Besides that, follow these easy cheese scone recipe tricks:
- Gently handle the dough. Don’t knead or overmix it because we don’t want gluten strands to form, making the scones hard.
- Refrigerate the scones before baking them. Chilling them helps create flaky layers.
- Bake at high temperatures for a short time so they are fluffy and rise beautifully.
Recipe FAQs
Buttermilk cheddar cheese scones stay well in the refrigerator for 2 to 3 days. Reheat in the oven or toaster.
Yes, you can freeze the baked and cooled (this is important) scones for up to a month. Unbaked scones can be frozen for 2 months.
Place the unbaked cheddar cheese cones on a baking tray and freeze. Once they are frozen, transfer them into a Ziplock bag. Thaw on the countertop while your oven preheats, and then bake.
More scone recipes
Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these cheese scones as much as we do!
📖 Recipe
Cheddar Cheese Scones Recipe
Ingredients
- 1 cup Milk
- 1 tbsp Vinegar
- 3 cup All-purpose flour
- 1.5 tbsp Baking powder
- 7 oz Grated cheddar cheese
- 1 tbsp Dried parsley
- 2/3 cup Butter, cubed and chilled
Topping
- 1 tbsp Milk, for brushing the scones
- 1-2 tbsp Grated cheddar cheese for topping
Instructions
- Make the buttermilk - mix milk and vinegar in a bowl. Keep aside for 5 minutes. Whisk before adding to the dough.
- Combine the flour and baking powder in a large bowl.
- Mix in the grated cheese and dried parsley.
- Rub in the chilled cubed butter, using your fingertips or a pastry cutter, until the mixture forms coarse crumbs.
- Pour over the buttermilk. Mix with a fork until the dry ingredients are just moistened.
- Combine the ingredients gently using your hands until they all come together and you can form a ball with the dough. Please don't knead the dough.
- Gently pat the dough to make a rectangle about 6" x 10". Cut the dough in half and place one on top of the other. Press the dough slightly, and again cut in half. Place the halves on top of each other, press them slightly, and repeat this process twice more.This process helps create flaky layers.
- Roll out the dough into an 8" x 12" rectangle. Cut the dough into 12 small rectangles.
- Place the scones onto a lined baking sheet/tray.
- Transfer the baking tray to the refrigerator while preheating the oven to 200 C / 400 f.
- When the oven is preheated, brush the tops of the cold scones with milk and top with some cheese.
- Bake the scones at 200 C / 400 f for 20-22 minutes until the scones are golden brown.
- Serve warm and enjoy!
Video
Notes
- Handle the dough gently. This dough does not need to be kneaded. Simply bring it together with your hands.
- The butter should always be cold. I like to cut in cubes then freeze until I'm ready to use.
- Refrigerate the unbaked scones for at least 20 minutes before baking. this helps create flaky layers.
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