Cheddar and Herb Scones (5 Minutes of Work, Bakery-Level Results)

Savory scones are underrated. These are flaky, cheesy, and impossibly easy.

No cutting in butter by hand. No pastry blender tantrums. Just frozen butter, a box grater, and five minutes of mixing. They’re perfect with soup, eggs, or just straight out of the oven with butter.

Ingredients

Makes 8 scones.

• 2 cups (260g) all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ cup (115g) cold unsalted butter (stick it in the freezer for 15 minutes)
• 1 cup (120g) sharp cheddar cheese, shredded
• ¼ cup fresh herbs (chives, parsley, or dill – or a mix)
• ¾ cup (180ml) cold buttermilk (plus 2 tbsp for brushing)

Step-by-Step Instructions

Step 1: Heat Oven

1. Preheat to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2: Mix Dry Ingredients

1. In a large bowl, whisk flour, baking powder, salt, and pepper.

Step 3: Grate the Butter (The Trick!)

1. Grate the frozen butter on a box grater. Toss the butter shreds into the flour mixture.
2. Use your fingers to lightly coat the butter with flour (don’t overwork it).

Step 4: Add Cheese and Herbs

1. Stir in shredded cheddar and chopped herbs.

Step 5: Add Buttermilk

1. Pour in cold buttermilk. Stir until just combined (shaggy dough is fine).

Step 6: Shape and Cut

1. Turn dough onto a floured surface. Pat into a 1-inch thick circle.
2. Cut into 8 wedges. Place on baking sheet.
3. Brush tops with buttermilk.

Step 7: Bake

1. Bake for 15-18 minutes until golden brown. Serve warm.

Summary

Prep Time: 5 minutes | Cook Time: 18 minutes | Total Time: 23 minutes

Yield: 8 scones

Difficulty: Easy

Storage Notes

Fridge (unbaked): Cut scones can sit in the fridge for 2 days. Bake straight from cold – add 2 minutes.

Freezer (unbaked): Freeze on a tray, then bag. Bake from frozen, add 5 minutes.

Baked scones: Keep 3 days at room temp. Reheat in toaster oven or 350°F oven for 5 minutes.