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Cheddar Cheese Scones Recipe
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Cheddar Cheese Scones Recipe

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!
Prep Time15 minutes
Cook Time20 minutes
Chilling Time20 minutes
Course: Side Dish, Snack
Cuisine: British
Servings: 12 Scones
Calories: 290kcal
Author: Natasha Minocha

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
US Customary - Metric

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

  1. Handle the dough gently. This dough does not need to be kneaded. Simply bring it together with your hands.
  2. The butter should always be cold. I like to cut in cubes then freeze until I'm ready to use.
  3. Refrigerate the unbaked scones for at least 20 minutes before baking. this helps create flaky layers.

Nutrition

Serving: 1Scone | Calories: 290kcal | Carbohydrates: 26g | Protein: 8g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 46mg | Sodium: 365mg | Potassium: 85mg | Fiber: 1g | Sugar: 1g | Vitamin A: 519IU | Vitamin C: 0.2mg | Calcium: 245mg | Iron: 2mg