Description
Baked Cheddar Cheese Scones Recipe
Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon garlic powder (optional)
1/2 cup cold unsalted butter, cubed
1 cup sharp cheddar cheese, shredded
2/3 cup milk (or heavy cream for richer scones)
1 large egg (for egg wash)
1 tablespoon chopped parsley (optional, for garnish)
Instructions:
Preheat Oven:
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper.
Mix Dry Ingredients:
In a large bowl, whisk together flour, baking powder, salt, and garlic powder.
Cut in Butter:
Add the cold cubed butter to the dry ingredients.
Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Add Cheese:
Fold in the shredded cheddar cheese evenly.
Combine Wet Ingredients:
Slowly pour in the milk and gently mix until just combined. (Do not overmix!)
Shape the Dough:
Turn the dough onto a floured surface and gently knead it a few times.
Pat the dough into a 1-inch thick circle.
Cut into 8 wedges and place them on the baking sheet.
Egg Wash:
Beat the egg and lightly brush it over the tops of the scones for a golden finish.
Bake:
Bake for 18-20 minutes or until the scones are golden brown.
Cool and Garnish:
Let the scones cool slightly.
Sprinkle with fresh parsley if desired.
Soft, buttery, and bursting with cheddar flavor! Perfect for breakfast, brunch, or as a savory snack! #CheddarScones #SavoryBaking
Step-by-Step Guide
Follow these detailed instructions for perfect scones every time. After preheating your oven and lining the baking sheet, whisk your dry ingredients thoroughly to ensure even leavening. When cutting in the cold butter, work quickly to prevent it from softening; pea-sized crumbs are ideal. Gently fold in the cheese, then create a well in the center for the milk. Use a fork to stir until a shaggy dough forms. Turn this out onto a floured surface and gently press—do not knead like bread—into a 7-inch circle about 1-inch thick. Use a sharp knife or bench scraper to cut into 8 even wedges. For maximum rise, place wedges on the prepared sheet with about 1 inch of space between them. A thorough egg wash is key for that beautiful, glossy golden top.
Serving Suggestions
These savory scones are incredibly versatile. Serve them warm from the oven, split and slathered with softened herb butter or cream cheese. For a heartier meal, pair them with a bowl of tomato soup or a fresh garden salad. They make an excellent addition to a brunch spread alongside scrambled eggs and bacon. For a party, cut the dough into smaller rounds for bite-sized appetizers. Leftovers (if you have any) are fantastic toasted the next day.
How-to Summary
In brief: Whisk dry ingredients, cut in cold butter, fold in cheese, stir in milk just until combined, pat into a circle, cut into wedges, brush with egg wash, and bake at 400°F for 18-20 minutes until golden. The core principles are using cold ingredients, minimal mixing, and a hot oven.
Frequently Asked Questions
Can I make the dough ahead of time? Yes. You can shape the scones, place them on the baking sheet, and freeze for 30 minutes before transferring to a freezer bag. Bake from frozen, adding 2-4 minutes to the baking time.
Can I use other cheeses? Absolutely. Gruyère, pepper jack, or a parmesan-cheddar blend work wonderfully. Ensure any cheese is finely shredded.
Why are my scones tough? This is almost always due to overmixing the dough. Mix only until the ingredients are just incorporated.
My scones didn’t rise much. What happened? Check that your baking powder is fresh. Also, ensure your butter was very cold and you didn’t overwork the dough, which can melt the butter and flatten layers.
Can I use buttermilk instead of regular milk? Yes, buttermilk will add a lovely tang and tenderness. Use the same amount.
Common Mistakes to Avoid
- Using Warm Butter: This leads to greasy, flat scones. Butter must be cold.
- Overmixing the Dough: This develops gluten, resulting in a tough, dense texture.
- Not Preheating the Oven: A properly hot oven is crucial for the initial rise and proper browning.
- Skimping on the Egg Wash: It provides color and shine. Don’t skip it.
- Cutting with a Dull Knife: A dull tool can compress the dough edges, hindering rise.
Conclusion
Mastering these baked cheddar cheese scones is about respecting a few simple techniques: keep it cold, mix minimally, and bake hot. The result is a supremely satisfying, savory bake with a tender, flaky interior and a crisp, golden exterior. They are a foolproof recipe that is sure to become a staple in your baking repertoire, perfect for any occasion that calls for a delicious, cheesy treat.