Ingredients
- 2 cups (250 g) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 6 tablespoons cold unsalted butter, cubed
- 1 1/2 cups sharp cheddar cheese, shredded
- 3/4 cup heavy cream (plus more for brushing)
- 1 large egg
Optional Add-Ins
- 2 tablespoons chopped chives
- 2 slices cooked bacon, crumbled
- 1 tablespoon finely chopped jalapeño
- 1/4 teaspoon cayenne pepper
Instructions
Step 1: Preheat
Preheat oven to 400°F (200°C).
Line a baking sheet with parchment paper.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together:
- Flour
- Baking powder
- Sugar
- Salt
- Black pepper
- Garlic powder (if using)
Step 3: Cut in the Butter
Add the cold butter cubes.
Using a pastry cutter, fork, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
Step 4: Add Cheese
Stir in the shredded cheddar and any optional add-ins.
Step 5: Make the Dough
In a small bowl, whisk together:
- Heavy cream
- Egg
Pour into the flour mixture and stir just until a shaggy dough forms.
Do not overmix.
Step 6: Shape
Turn the dough onto a lightly floured surface.
Gently knead 4–5 times until it comes together.
Pat into a circle about 1 inch thick and 8 inches wide.
Cut into 8 wedges.
Place the wedges on the prepared baking sheet, leaving space between them.
Step 7: Bake
Brush the tops with a little heavy cream.
For extra flavor, sprinkle a small amount of cheddar on top.
Bake for 18–22 minutes, or until golden brown.
Step 8: Cool and Serve
Let the scones cool on the baking sheet for 5 minutes.
Serve warm.
Storage
- Room temperature: Up to 2 days in an airtight container.
- Refrigerator: Up to 5 days.
- Freezer: Up to 3 months.
Reheating
Warm in a 300°F (150°C) oven for 5–8 minutes or microwave briefly.
Yield
Makes 8 scones.
Serving Ideas
- With broccoli cheddar soup
- Alongside chili or stew
- Split and filled with scrambled eggs
- Served with herb butter or cream cheese
Prep Time: 15 minutes
Bake Time: 18–22 minutes
Total Time: About 40 minutes
Makes: 8 savory scones.