Cheesy Buttermilk Scones
Golden, flaky cheese scones that are buttery, crisp on the edges, and perfect warm from the oven.
Ingredients
- 2 cups (250g) all-purpose flour
- 1 Tbsp (12g) granulated sugar
- 2 ½ tsp baking powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup (100g) shredded cheese (I use cheddar, but you can add any cheese)
- ½ cup (113g) unsalted butter, frozen or very cold
- ⅔ cup (160ml) buttermilk, plus 1 Tbsp for brushing
- 1 large egg
- Flaky salt
Directions
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and pepper. Stir in the shredded cheese.
- Use a box grater to grate your frozen butter. Toss it lightly through the flour mixture until you’ve got pea-sized bits of butter evenly coated in flour. Pop the bowl in the fridge or freezer while you mix the wet ingredients.
- In a small bowl, whisk together the buttermilk and egg yolk (save the egg white for brushing later).
- Pour the wet mixture into the dry ingredients. Mix gently until it starts to clump, just don’t overwork it. The dough should be a little sticky. If it feels too dry, add 1–2 tablespoons more buttermilk.
- Turn the dough out onto a lightly floured surface. With floured hands, shape it into an 8 inch disc, about 1-inch thick. Use a sharp knife or bench scraper to cut it into 8 wedges. (For smaller scones, cut 10 to 12.)
- Transfer the scones to a parchment lined baking sheet or plate. Whisk the reserved egg white with 1 tablespoon buttermilk, then brush it lightly over each scone. Sprinkle with flaky salt if you like. Chill the scones in the fridge while you preheat your oven.
- Preheat your oven to 400°F (204°C). Bake the scones for 20–25 minutes, or until golden brown on top and crisp at the edges. Let them cool for a few minutes before serving.
It started with butter.
I made a big batch of homemade butter this weekend by mixing 2 tubs of heavy cream until it separated and turned into gold. And with butter comes buttermilk, which always feels like a little bonus gift from the process. It’s tangy, light, and perfect for baking. The question is always the same: what to do with it?
For me, the answer is easy scones.
Over the years, I’ve tried more scone recipes than I can count: crumbly ones, dense ones, flat ones, dry ones that needed more butter (always more butter). But this version? They rise beautifully, bake up golden brown, and are everything you want in a cheese scone. They are soft and buttery on the inside, crisp and flaky on the edges, and full of that sharp cheddar flavor.
They’re best straight from the oven, split open with a smear of your freshly made butter melting right in.
Storage Notes
To Freeze Before Baking: Freeze the shaped scones on a tray for an hour, then transfer to a freezer-safe bag. Bake straight from frozen, adding a few extra minutes to the time.
To Freeze After Baking: Once cooled, freeze for up to 3 months. Reheat in a 300°F (150°C) oven for about 10 minutes.
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