These cheese scones are the perfect balance of light and savory. With just the right amount of cheese, they come out golden brown, crispy on the outside, and soft and cheesy on the inside.
Why You‘ll Love This Cheese Scones Recipe
If you’re new to baking and looking for a recipe that’s both easy and nearly impossible to mess up, scones are your best bet.
Today, I’m excited to share a savory twist on this classic treat: Cheese Scones.
They’re buttery, cheesy, and utterly irresistible—perfect for any time of the day!
There are countless scone recipes out there, and I’ve tried many of them.
Some of my all-time favorites include apple cinnamon scones, peanut butter scones, matcha scones, and cranberry scones.
But what makes scones so special is their simplicity. Unlike yeast-based recipes like scallion bread, or more complex desserts like Swiss roll cake (which requires separating eggs and whipping egg whites), scones are straightforward and forgiving.
They’re the perfect starting point for anyone dipping their toes into the world of baking.
My kids absolutely love these cheese scones, especially when they’re served fresh out of the oven.
The cheese inside is still warm and stretchy, and they can’t resist devouring several at once. It’s such a joy to see their faces light up when they bite into a scone and pull apart those gooey, cheesy strands!
Tips for Perfect Cheese Scones:
- Use frozen butter:This is key for achieving a flaky and tender texture. The cold butter creates little pockets in the dough, giving the scones their signature lightness.
- Cheese choices: I use a combination of mozzarella and cheddar, but feel free to use just one type of cheese if that’s what you have. Cheddar gives a rich, savory flavor, while mozzarella melts beautifully for that gooey texture.
- Shaping the dough: I use a round cutter to shape my scones, but if you don’t have one, don’t worry! You can easily use a knife to cut the dough into squares or triangles. Both shapes will bake up just as beautifully.
Ingredients:
- 150g cake flour (low-gluten flour)
- 4g baking powder
- 3g salt
- 50g unsalted butter, cut into small cubes and frozen
- 70g milk
- 2 eggs (1 egg mixed with milk, 1 egg beaten to brush on the surface)
- 100g mixed cheese (you can use a blend of mozzarella and other cheeses)
- 30g green onions, finely chopped
Instructions:
Mix Dry Ingredients: In a large bowl, combine 150g cake flour, 4g baking powder, and 3g salt. Stir well with a whisk or spoon until all dry ingredients are evenly incorporated.
Prepare Butter: Cut 50g unsalted butter into small cubes and freeze until firm. Once frozen, use a fork to mash the butter into the dry ingredients until the mixture forms coarse crumbs. If using your hands, work quickly to avoid melting the butter, as this will affect the texture of the scones.
Prepare Wet Mixture: In a separate bowl, combine 70g milk with one egg and 30g chopped green onions. Stir until fully mixed.
Combine Wet and Dry Ingredients: Add 100g of mixed cheese to the dry ingredients with the butter crumbs. Gradually pour in the wet mixture, folding with a spatula until the dough forms and no dry flour remains. Be careful not to overmix to avoid a dense texture.
Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes. Chilling makes it easier to handle the dough and helps the scones hold their shape while baking.
Roll and Shape the Dough: After chilling, remove the dough from the fridge and cover with another layer of plastic wrap. Roll the dough out to a thickness of about 1-2 cm. Use a round cutter to cut out individual scones. Arrange the scones on a baking tray lined with parchment paper.
Brush with Egg Wash: Beat the second egg and use a brush to apply the egg wash evenly to the top of the scones. This will create a golden, glossy finish.
Bake the Scones: Preheat your oven to 190°C (top and bottom heat). Once the oven is hot, place the scones on the middle rack and bake for about 20 minutes. Keep an eye on them and remove them once they are golden brown on top.
Cool and Serve: Let the scones cool on a rack for a few minutes before enjoying. The cheese inside should be soft and gooey, making each bite incredibly satisfying.
Frequently Asked Questions
Can I use different types of cheese?
Yes! You can use any cheese you prefer, such as sharp cheddar, gouda, or even a blend of cheeses. The choice of cheese will change the flavor, so feel free to experiment with your favorites.
Can I make the dough ahead of time?
Yes! You can refrigerate the dough for up to 2 hours before shaping and baking. This is a great option if you want to prepare the dough ahead of time.
Can I freeze the scones?
Yes! These scones freeze well. After baking, let them cool completely, then store them in an airtight container or freezer bag. To reheat, simply pop them in the oven for a few minutes.
The Best Cheese Scones: Flaky, Cheesy, and Irresistible
Ingredients
- 150 g cake flour low-gluten flour
- 4 g baking powder
- 3 g salt
- 50 g unsalted butter cut into small cubes and frozen
- 70 g milk
- 2 eggs 1 egg mixed with milk, 1 egg beaten to brush on the surface
- 100 g mixed cheese you can use a blend of mozzarella and other cheeses
- 30 g green onions finely chopped
Instructions
- Mix Dry Ingredients: In a large bowl, combine 150g cake flour, 4g baking powder, and 3g salt. Stir well with a whisk or spoon until all dry ingredients are evenly incorporated.
- Prepare Butter: Cut 50g unsalted butter into small cubes and freeze until firm. Once frozen, use a fork to mash the butter into the dry ingredients until the mixture forms coarse crumbs. If using your hands, work quickly to avoid melting the butter, as this will affect the texture of the scones.
- Prepare Wet Mixture: In a separate bowl, combine 70g milk with one egg and 30g chopped green onions. Stir until fully mixed.
- Combine Wet and Dry Ingredients: Add 100g of mixed cheese to the dry ingredients with the butter crumbs. Gradually pour in the wet mixture, folding with a spatula until the dough forms and no dry flour remains. Be careful not to overmix to avoid a dense texture.
- Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes. Chilling makes it easier to handle the dough and helps the scones hold their shape while baking.
- Roll and Shape the Dough: After chilling, remove the dough from the fridge and cover with another layer of plastic wrap. Roll the dough out to a thickness of about 1-2 cm. Use a round cutter to cut out individual scones. Arrange the scones on a baking tray lined with parchment paper.
- Brush with Egg Wash: Beat the second egg and use a brush to apply the egg wash evenly to the top of the scones. This will create a golden, glossy finish.
- Bake the Scones: Preheat your oven to 190°C (top and bottom heat). Once the oven is hot, place the scones on the middle rack and bake for about 20 minutes. Keep an eye on them and remove them once they are golden brown on top.
- Cool and Serve: Let the scones cool on a rack for a few minutes before enjoying. The cheese inside should be soft and gooey, making each bite incredibly satisfying.