Fluffy Sharp Cheddar Scones (Printable)

Golden scones filled with sharp cheddar and mustard, perfect for breakfast or afternoon tea.

# What's Needed:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - ½ teaspoon salt
04 - ¼ teaspoon ground black pepper
05 - ½ teaspoon dry mustard powder (optional)

→ Dairy

06 - ½ cup whole milk, plus extra for brushing
07 - ½ cup unsalted butter, cold and cubed
08 - 1 cup sharp cheddar cheese, grated
09 - 1 large egg

→ Optional Add-Ins

10 - 2 tablespoons chives or spring onions, finely chopped

# How to Make It:

01 - Heat oven to 425°F (220°C). Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, baking powder, salt, pepper, and dry mustard powder.
03 - Add cold cubed butter and rub in with fingertips until mixture resembles coarse breadcrumbs.
04 - Stir in grated cheddar and chives or spring onions if using.
05 - In a small bowl, whisk whole milk and egg together, reserving 1 tablespoon for brushing.
06 - Pour remaining milk and egg mixture into dry ingredients and gently mix with a fork until just combined, avoiding overworking the dough.
07 - Turn dough onto a floured surface and gently pat into a ¾-inch (2 cm) thick round.
08 - Use a 2-inch (5 cm) round cutter to cut scones, re-rolling scraps as needed. Place on prepared baking sheet.
09 - Brush tops with reserved milk-egg mixture. Bake for 12 to 15 minutes until risen and golden.
10 - Let scones cool slightly on a wire rack and serve warm, optionally with butter.

# Tips for Success:

01 -
  • They're ready in under 30 minutes, making them perfect for unexpected guests or last-minute brunch inspiration.
  • The sharp cheddar and hint of mustard create a savory depth that feels almost gourmet but tastes effortless.
  • One batch yields eight generous scones, ideal for sharing or having fresh ones all week.
02 -
  • Cold butter is non-negotiable—if your kitchen is warm, chill or even freeze your butter and work quickly to prevent melting.
  • Overworking the dough is the fastest way to dense, tough scones; mix until barely combined and handle the dough as little as possible.
  • Don't twist the cutter when cutting; press straight down and lift straight up to ensure even rise.
03 -
  • Keep everything as cold as possible; chill your mixing bowl beforehand if your kitchen runs warm, and work quickly to prevent the butter from softening.
  • Use a sharp cutter and press straight down without twisting—twisting seals the edges and prevents the scone from rising evenly.

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