Savory Cheese Scones (Printable version)

Tender, buttery scones bursting with sharp cheddar and Parmesan, accented with herbs for a delightful snack.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon ground black pepper
05 - 1/2 teaspoon dried thyme (optional)

→ Wet Ingredients

06 - 1/4 cup cold unsalted butter, cubed
07 - 3/4 cup whole milk, plus extra for brushing
08 - 1 large egg

→ Cheese

09 - 1 cup sharp cheddar cheese, grated
10 - 1/4 cup Parmesan cheese, grated

# Directions:

01 - Set oven to 400°F. Line a baking sheet with parchment paper.
02 - Whisk together all-purpose flour, baking powder, salt, black pepper, and dried thyme in a large bowl.
03 - Add cold cubed butter to the flour mixture and rub with fingertips until mixture resembles coarse crumbs.
04 - Fold in grated cheddar and Parmesan cheeses evenly into the mixture.
05 - Whisk whole milk and egg together in a small bowl, then add to dry ingredients. Stir gently until just combined without overmixing.
06 - Turn dough onto a lightly floured surface and gently pat into a 1-inch thick round.
07 - Cut dough into 8 equal wedges and transfer to prepared baking sheet.
08 - Brush tops lightly with milk to encourage golden browning.
09 - Bake for 16–18 minutes until golden brown and cooked through.
10 - Allow scones to cool slightly before serving warm.

# Expert advice:

01 -
  • They're ready from bowl to plate in under an hour, making them perfect for when you want something warm and impressive without the stress.
  • The combination of sharp cheddar and Parmesan creates a depth that tastes far more complex than the ingredient list suggests.
  • They work equally well torn open for breakfast, packed into a lunchbox, or served alongside soup on a cold afternoon.
02 -
  • Overmixing is the most common reason scones come out dense and tough—mix just until the wet and dry ingredients combine and no more, even if the dough looks slightly shaggy.
  • Everything needs to be cold: the butter, ideally even the flour and bowl if you're working in a warm kitchen, because this keeps the fat separate and creates layers that rise and lift.
  • The scones will continue to cook slightly as they cool, so pull them from the oven when they're golden but not dark brown, otherwise they'll dry out.
03 -
  • Don't be shy with the milk brush—a light, even coat gives you a beautiful golden color and a slightly crisp exterior that contrasts beautifully with the tender crumb.
  • If your cheese is very wet or freshly shredded, pat it dry with paper towels before stirring it in, otherwise the extra moisture can make the dough sticky and harder to work with.

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