Savory Cheese Scones Butter (Printable)

Tender golden scones with cheddar and herbs, ideal for breakfast or a savory buttered snack.

# What's Needed:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 tbsp baking powder
03 - 1/2 tsp salt
04 - 1/2 tsp freshly ground black pepper
05 - 1/2 tsp smoked paprika (optional)

→ Dairy & Fat

06 - 1/4 cup cold unsalted butter, cubed
07 - 1 cup sharp cheddar cheese, grated
08 - 1/2 cup whole milk
09 - 1/4 cup sour cream

→ Additions

10 - 2 tbsp chopped fresh chives or parsley
11 - 1 large egg (for egg wash)

→ To Serve

12 - Softened butter

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Whisk together flour, baking powder, salt, black pepper, and smoked paprika in a large bowl.
03 - Add cold, cubed butter to the flour mixture. Rub in using fingertips or a pastry cutter until mixture resembles coarse crumbs.
04 - Stir in grated cheddar cheese and chopped fresh chives or parsley.
05 - Whisk milk and sour cream together separately, then gently fold into dry ingredients. Mix just until combined; avoid overworking dough.
06 - Turn dough onto a lightly floured surface and pat into a 1-inch-thick circle.
07 - Cut the dough circle into 8 wedges and place on the prepared baking sheet.
08 - Beat the egg and brush over the tops of each wedge for a glossy finish.
09 - Bake in preheated oven for 16 to 18 minutes until golden brown and cooked through.
10 - Allow scones to cool slightly on a wire rack. Serve warm with softened butter.

# Tips for Success:

01 -
  • They're ready in under 35 minutes from start to table, making them perfect for unexpected visitors or your own sudden craving.
  • Sharp cheddar and fresh herbs create a savory depth that makes these feel like a real treat, not just a side dish.
  • The buttermilk-sour cream combination keeps them impossibly tender without needing any special technique or skill.
02 -
  • Do not skip the cold butter step; room temperature butter won't create those flaky layers that make these special, so take the 30 seconds to chill and cube it properly.
  • Overworking the dough is the most common mistake and it turns tender scones into dense, tough hockey pucks; mix until just combined and then stop.
  • Sour cream is the secret weapon that keeps these impossibly tender even if you're not a perfect baker, so don't skip it or substitute it with yogurt.
03 -
  • Keep your butter cubes so cold that they don't soften in your hands; if the kitchen is warm, chill your mixing bowl and even work quickly so the dough stays cool.
  • The egg wash makes an enormous visible difference, so don't skip it; it transforms these from homemade to special-occasion in one small step.

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