I’m so glad you’re here, because we’re baking one of my cabin weekend essentials: cheesey scones. I just adore them. They’re literally the best cheese scones for cool, cozy mornings and even lazy afternoon tea with a flat white coffee. They’re chock-full of flaky layers, warm and crumbly, with pockets of sharp cheddar cheese. Even better, they bake fresh in 15 minutes, golden brown every time, with irresistibly crisp edges, made perfect with a swipe of salted butter, McDonald ‘s-style pancakes, or candied oats.
Don’l’t look anywhere else. I’ve tested this cheese scone recipe countless times in both my San Francisco kitchen and my Northern California cabin, and the cabin batch always feels extra magical. Cool forest fog, redwood pine in the air, oven humming, it’s the kind of snack that has to happen whenever we can. I just love to whip up a batch first thing when we arrive, and leave them out all weekend long, with fresh-sprinkled chives from the garden. Maybe it’s the ritual of it all. I don’t know. Either way, these cheddar cheese scones are pure magic, rise tall, and bake beautifully every single time. If you love savory scones and savoury bakes with a cozy, elevated vibe, this one’s for you.
Table of contents
Why You’ll Love These Cheesey Scones
- Buttery, layered, sky-high scones that feel bakery-level
- Packed with melty cheddar + crisp golden edges
- Easy to customize with herbs, spice, or additional cheese
- Quick bake time, no overnight rest needed
- Beginner-friendly, but impressive enough for brunch hosting
Shopping List at a Glance
- All-purpose flour
- Cold unsalted butter
- Shredded sharp cheddar cheese
- Heavy cream (or whole milk)
- Egg
- Baking powder
- Fine sea salt
- Garlic powder (optional)
- Black pepper
- Chives (optional but fabulous)
Cheesey Scones Ingredients
Key Ingredients
- All-Purpose Flour – Gives these cheesey scones structure without making them tough. (See my pro tips below for getting the fluffiest rise.)
- Cold Unsalted Butter – Non-negotiable. Cold butter creates steam as it bakes, which means flaky layers and tall, bakery-style scones.
- Extra Sharp Cheddar Cheese – Go bold here. A good sharp cheddar (like Cabot) delivers deep flavor and those crispy, golden cheese edges. Freshly grated melts best.
- Heavy Cream – The secret to rich, tender scones with a bakery-quality crumb. Use extra for brushing the tops for that golden finish.
A complete list of ingredients and substitutions are in the recipe card below.
Tip
Use freshly grated sharp cheddar for the best flavor and melt, keep your butter ice-cold until it goes into the dough, and opt for heavy cream over milk whenever possible—these small ingredient choices are what give cheesey scones their tall rise, flaky layers, and rich, bakery-style texture.
Substitutions and Variations
- Jalapeño Cheddar: add chopped jalapeños
- Herb Garden: rosemary + thyme
- Everything Bagel: sprinkle seasoning on top
- Smoky: add smoked paprika
- Double Cheese: fold in Parmesan for extra sharpness
How to “Bake Cheesey Scones Like a Pro”
Best Cheddar Cheese
- Cabot Seriously Sharp for bold cheddar flavor
- Tillamook Medium or Extra Sharp Cheddar for the perfect melt and perfect punch.
- Trader Joe’s Unexpected Cheddar is tangy for dramatic pockets
How to Make Cheesey Scones
STEP 1: Preheat oven to 425°F. then line a baking sheet with parchment paper.
STEP 2: Mix Dry Ingredients. Whisk together flour, baking powder, salt, garlic powder, and black pepper.
STEP 3: Cut in the Butter Using your fingers or a pastry cutter, quickly work cold butter into the flour until pea-sized crumbs form. Cold butter is everything; Don’t let it melt.
STEP 4: Add Cheese + Herbs. Stir in shredded cheddar and chives (if using).
Distribute evenly. Cheese pockets are the best part!
STEP 5: Add Cream + Egg Whisk heavy cream and egg together. Pour into the flour mixture and gently fold until a shaggy dough forms.
STEP 6: Shape the Scones. Turn the dough onto a floured surface. Pat into a 1-inch-thick disk. Cut into eight wedges (or use a biscuit cutter for rounds).
STEP 7: Bake Place scones on prepared sheet. Brush the tops with extra cream for a glossy, golden finish. Bake 13–17 minutes, or until tall, golden, and cheese-fragrant
STEP 8: Cool + Enjoy slightly, then serve warm. They’re unbelievable with salted butter or hot honey.
Tip
Use all-purpose flour for structure, heavy cream for the flakiest crumb (whole milk works if reduced by 1 tbsp), and keep the butter ice-cold—cold butter creates steam pockets that give scones their signature height and layers.
Pro Tips to Bake Like a Pro
- Chill the Dough Before Baking 10 minutes in the fridge → taller, flakier scones.
- Fold the Dough For layers: fold the dough like a letter once or twice before shaping.
- Brush With Cream, Not Egg Wash Cream, encourages rich browning and keeps the top tender.
- Don’t Overwork. Handle gently for soft, cloud-like interiors.
- Bake Hot + Fast High heat = perfect rise + crisp edges.
- Rotate the Pan Halfway through baking to ensure even color.
Storage
- Room temp: 2 days
- ridge: 4t o 5 days
- Freezer: 2 to 3 months (freeze before baking for best results)
- Reheat cheese scones in the oven at 350°F for 5–7 minutes.
FAQ
You can, but freshly shredded melts better and gives you those dramatic cheese pockets.
Yes just reduce by 1 tbsp.
The butter likely got too warm. Chill the shaped scones before baking.
Yes use a 1:1 GF flour blend.
Great Breakfast Recipes
Final Thoughts
These cheese scones are one of those recipes I come back to again and again, whether I’m baking in my black-cabinet San Francisco kitchen or warming up the cabin with the wood stove roaring. They’re flaky, savory, deeply comforting, and the kind of bake that feels special without being fussy. If you loved these, you might also want to try my Lemongrass Cookies, chocolate chunk banana bread, for something sweet and unexpected, my buttery Lemon Cookie Bars for an easy crowd-pleaser, or go full cozy with my crispy, indulgent Fried Chicken Sandwich. However you serve them, brunch, afternoon tea, or straight from the oven with a dollop of butter, these cheesey scones are the kind of recipe that quickly becomes a house favorite. Give em’ a try and let me know what you think below!
Easy Cheesy Savory Cheddar Cheese Scones Recipe
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp fine sea salt
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
Cold and Wet Ingredients
- 6 tbsp unsalted butter, COLD and cubed
- 1 cup shredded extra sharp cheddar cheese
- 3/4 cup heavy cream, (plus more for brushing)
- 1 count egg
- 2 tbsp chopped chives, optional to garnish
Instructions
Step 1: Preheat
the oven to 425°F. Line a baking sheet with parchment paper.STEP 2: Mix Dry Ingredients
Whisk together flour, baking powder, salt, garlic powder, and black pepper.STEP 3: Cut in the Butter
Using your fingers or a pastry cutter, quickly work cold butter into the flour until pea-sized crumbs form. Cold butter is everything; Don’t let it melt.STEP 4: Add Cheese + Herbs
Stir in shredded cheddar and chives (if using). Distribute evenly cheese pockets = joy pockets.STEP 5: Add Cream + Egg
Whisk heavy cream and egg together.Pour into the flour mixture and gently fold until a shaggy dough forms.STEP 6: Shape the Scones
Turn dough onto a floured surface.Pat into a 1-inch-thick disk.Cut into 8 wedges (or use a biscuit cutter for rounds).STEP 7: Bake
Place scones on prepared sheet.Brush tops with extra cream for that glossy golden finish.Bake 13–17 minutes, or until tall, golden, and cheese-fragrant.STEP 8: Cool + Enjoy
Cool slightly, then serve warm.They’re unbelievable with salted butter or hot honey.
Notes
- Use very cold butter for maximum rise and flaky layers.
- Handle the dough gently; a shaggy dough is perfect.
- Chill shaped scones for 10 minutes if your kitchen is warm.
- Brush tops with cream (not egg wash) for a golden, tender finish.
- Bake hot and fast for tall scones with crisp edges.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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