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.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 scone
- Calories: 290
- Sugar: 2g
- Sodium: 330mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 65mg
