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Easy Cheesy Savory Cheddar Cheese Scones Recipe

These cheesey scones are flaky, tall, and packed with sharp cheddar and buttery layers. Made with cold butter and heavy cream, they bake up golden brown with crisp edges and a tender, savory center, perfect for brunch, afternoon tea, or cozy cabin mornings.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Keyword: cheese sconces, cheesey sconces
Servings: 4 people
Author: Anthony Rodriguez
Cost: 10

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

Calories: 649kcal | Carbohydrates: 51g | Protein: 15g | Fat: 43g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 810mg | Potassium: 149mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1532IU | Vitamin C: 1mg | Calcium: 423mg | Iron: 3mg