Savory Cheese Scones Butter (Printable)

Golden scones packed with sharp cheddar and herbs, perfect for a savory breakfast or snack with creamy butter.

# What you'll need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 1/2 teaspoon smoked paprika (optional)

→ Dairy & Fat

06 - 1/4 cup cold unsalted butter, cubed
07 - 1 cup sharp cheddar cheese, grated
08 - 1/2 cup whole milk
09 - 1/4 cup sour cream

→ Additions

10 - 2 tablespoons chopped fresh chives or parsley
11 - 1 large egg (for egg wash)

→ To Serve

12 - Softened butter

# Directions:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, baking powder, salt, black pepper, and smoked paprika.
03 - Add cold cubed butter and rub into the flour mixture using fingertips or a pastry cutter until coarse crumbs form.
04 - Stir grated cheddar and chopped herbs into the crumbly mixture.
05 - Whisk milk and sour cream together in a separate bowl, then gently fold into dry ingredients until just combined without overworking.
06 - Turn dough onto a lightly floured surface and pat into a 1-inch thick circle.
07 - Cut the dough into 8 wedges and arrange on the prepared baking sheet.
08 - Beat the egg and brush over the tops of the scones for a glossy finish.
09 - Bake for 16 to 18 minutes until golden brown and cooked through.
10 - Allow to cool slightly on a wire rack and serve warm with softened butter.

# Expert Suggestions:

01 -
  • They're ready from oven to plate in under 35 minutes, which means you can actually pull warm scones out of the oven on a weeknight.
  • The sharp cheddar and fresh herbs make them feel fancy enough for guests but honest enough to eat plain with your hands straight from the cooling rack.
  • They freeze beautifully before baking, so you can pop them in the oven whenever you want that fresh-baked moment without the planning.
02 -
  • The moment you overwork the dough is the moment your scones become dense and heavy—if your dough looks slightly shaggy, you're actually at the perfect point to stop.
  • Cold butter is non-negotiable; if your kitchen is warm, chill your bowl and even the flour before you start, because those little pockets of cold butter create the steam that makes them rise and flake.
  • Egg wash makes a visible difference, transforming them from homey to bakery-worthy in a single brush stroke.
03 -
  • If you're making these ahead, you can mix the dry ingredients the night before and keep them covered—the baking powder doesn't mind the wait, and you'll be grateful for the shortcut on busy mornings.
  • A bench scraper or old credit card works beautifully for cutting wedges if you don't have a proper pastry cutter, and it keeps your hands out of the dough, which means better texture.

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