These savory cheddar and scallion scones are flaky on the outside and soft on the inside, with a rich, buttery texture and a balanced savory flavor. I love making these when I want a bakery-style breakfast that feels comforting but still simple. They come together quickly and are perfect for breakfast, brunch, or even as a side with soups and salads.
Why You’ll Love This Recipe
I love this recipe because it is easy, reliable, and packed with flavor. The sharp cheddar adds richness, while the scallions bring freshness without overpowering the dough. I also like that everything is mixed in one bowl and the dough does not require heavy kneading, which keeps the scones tender and light.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
4 tablespoons unsalted butter, frozen
2 cups all-purpose flour
1 cup shredded sharp cheddar cheese
2/3 cup thinly sliced green onions (scallions)
4 teaspoons granulated sugar
2 3/4 teaspoons baking powder
1/2 teaspoon fine sea salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup plus 2 tablespoons heavy cream, cold
1 egg, lightly beaten
Flaky sea salt, optional
Directions
I start by lining a baking sheet with parchment paper and setting it aside. I grate the frozen butter and keep it in the freezer until I am ready to use it so it stays cold.
In a large bowl, I combine the flour, frozen butter, cheddar cheese, green onions, sugar, baking powder, salt, garlic powder, and onion powder. I gently mix everything together so the butter and cheese are evenly distributed.
I make a well in the center of the bowl and pour in the cold heavy cream. Using a rubber spatula, I gently mix until the dough starts to come together. I then use my hands to scoop and let the dough fall through my fingers, breaking up any dry spots. I place the bowl in the fridge and let the dough rest for 15 minutes.
After resting, I turn the dough out onto a lightly floured surface and gently press it into an 8-inch round. I avoid kneading to keep the texture light. I cut the dough into 8 wedges and transfer them to the prepared baking sheet. I chill the tray while the oven preheats to 400°F (205°C).
Before baking, I brush the tops with the beaten egg or a little extra cream and sprinkle with flaky sea salt if I want extra flavor. I bake the scones for 15–20 minutes, until the tops are golden brown. I let them cool for about 10 minutes before serving.
Servings And Timing
This recipe makes 8 scones.
Preparation takes about 20 minutes, including resting time. Baking takes 15–20 minutes, making the total time approximately 45–60 minutes.
Variations
I sometimes use white cheddar, mild cheddar, or smoked cheddar for a different flavor profile. I also like adding fresh herbs such as chives, thyme, or parsley. For a slightly sharper taste, I increase the scallions or add a pinch of black pepper.
Storage/Reheating
I store baked scones in an airtight container at room temperature for up to 3 days. To reheat, I warm them in the microwave in short intervals or in a 300°F oven until heated through. For longer storage, I freeze the unbaked, cut scones and bake them straight from the freezer, adding a few extra minutes to the baking time.
FAQs
Why Are My Scones Dry?
I usually find this happens when too much flour is used. I make sure to measure carefully and add a small splash of cream if the dough feels too dry.
Why Is My Dough Sticky?
If the dough feels overly sticky, I lightly dust it with flour, adding only a tablespoon at a time until it is manageable.
How Thick Should I Shape The Dough?
I shape the dough to about 1.5 to 2 inches thick so the scones bake up tall and fluffy.
Can I Make These Ahead Of Time?
I often prepare and freeze the shaped scones ahead of time. When ready to bake, I place them directly in the oven from frozen.
Can I Skip The Egg Wash?
I sometimes skip the egg wash and use cream instead. The scones will still bake beautifully, just with a slightly softer finish.
Conclusion
These savory cheddar and scallion scones are one of my favorite homemade breakfast bakes. I love how tender, flavorful, and versatile they are, and how easy they fit into my routine. Whether I enjoy them fresh from the oven or reheated later, they always feel like a special treat made with minimal effort.
These savory cheddar and scallion scones are flaky, buttery, and packed with sharp cheddar and fresh green onions. Perfect for breakfast, brunch, or served alongside soups and salads, they’re simple to make and delicious to enjoy.
Total Time:45–60 minutes
Yield:8 scones
Ingredients
4 tablespoons unsalted butter, frozen
2 cups all-purpose flour
1 cup shredded sharp cheddar cheese
2/3 cup thinly sliced green onions (scallions)
4 teaspoons granulated sugar
2 3/4 teaspoons baking powder
1/2 teaspoon fine sea salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup plus 2 tablespoons cold heavy cream
1 egg, lightly beaten
Flaky sea salt, optional
Instructions
Line a baking sheet with parchment paper and grate the frozen butter. Keep it in the freezer until needed.
In a large bowl, combine flour, butter, cheddar cheese, scallions, sugar, baking powder, salt, garlic powder, and onion powder. Mix gently.
Make a well in the center and pour in the cold heavy cream. Stir gently with a spatula until the dough comes together, then finish mixing with your hands.
Let the dough rest in the bowl in the fridge for 15 minutes.
Turn the dough onto a lightly floured surface and press into an 8-inch round. Cut into 8 wedges and place on the prepared baking sheet.
Chill the scones while preheating the oven to 400°F (205°C).
Brush tops with beaten egg or cream and sprinkle with flaky sea salt, if using.
Bake for 15–20 minutes until golden brown. Cool for 10 minutes before serving.
Notes
For extra flavor, try smoked cheddar or add fresh herbs like thyme or chives.
Freezing unbaked scones makes for quick future bakes—just bake straight from the freezer.
To avoid dry scones, measure flour carefully and don’t overmix the dough.
