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
- Preheat to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2: Mix Dry Ingredients
- In a large bowl, whisk flour, baking powder, salt, and pepper.
Step 3: Grate the Butter (The Trick!)
- Grate the frozen butter on a box grater. Toss the butter shreds into the flour mixture.
- Use your fingers to lightly coat the butter with flour (don’t overwork it).
Step 4: Add Cheese and Herbs
- Stir in shredded cheddar and chopped herbs.
Step 5: Add Buttermilk
- Pour in cold buttermilk. Stir until just combined (shaggy dough is fine).
Step 6: Shape and Cut
- Turn dough onto a floured surface. Pat into a 1-inch thick circle.
- Cut into 8 wedges. Place on baking sheet.
- Brush tops with buttermilk.
Step 7: Bake
- 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.
