These easy savory Cheddar Scones are the perfect addition to any breakfast or brunch table. They are made with cheese and spring onions and are spread with a delicious bacon butter in less than 20 minutes!
Who can resist warm buttery cheese scones? And while these easy cheddar scones look just like biscuits, they are actually savory scones. We use a biscuit cutter to cut the into round shaped scones and enjoy them with breakfast or brunch. And if savory scones aren’t your thing, try our Strawberry Scones for a sweeter flavor.
This post has been updated since 2014, when it was originally published by Heather from the blog Sugar Dish Me. Check out her site for even more tasty, buttery and delicious recipes for your family.
This cheese scone recipe will not disappoint. They come together in minutes, bake quickly, and look gorgeous with those sprinkled pops of spring onion green.
Tips for making cheddar scones
- We use a sharp white cheddar. It is incorporated into the dough like butter, which yields a bread that tastes like cheese without being too cheesy.
- Use a box grater to grate the COLD butter. Then use a pastry blender to incorporate the butter into the dough. Make sure the butter is cold otherwise it won’t grate. Cold butter is essential for scones.
- Do NOT over mix the batter. The less you mix, the better. Mix until the liquid is just incorporated.
- We use a 1 1/2″ biscuit cutter to cut the dough. This yields about 30 small savory scones. You can use a larger size cutter or cut into triangle scones, but you might need to adjust the baking time. See the recipe card below for adjusted cook times.
To make bacon butter, use a spoon to smash together and mix crumbled bacon and a a few tablespoons of softened butter. Add more or less butter, depending on your needs. Add salt to taste. Serve with cheddar scones or your favorite bread.
What do you eat with savory scones?
Savory scones taste great with a variety of breakfast or brunch recipes. Below are a few of our favorite things to eat with these scones.
- Sausage and Veggie Egg Bake
- Pulled Pork Breakfast Biscuits – try switching out the biscuits for these savory scones!
- Mushroom Quiche
- Kale, Egg and Cheese Scramble
We love serving them warm but you can also store them in an airtight container for up to 3 days. If freezing, let the scones cool completely, then place in a re-sealable bag or airtight container before placing in the freezer. Freeze the scones for up to 3 months. Thaw completely before serving.
These little buttery cheddar scones are perfection. Make them in less than 20 minutes and then let us know what you think! We love them and you will too.
Cheddar Scones with Spring Onions and Bacon Butter
- 3 cups all purpose flour, plus a little more for your work surface
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon crushed red pepper flakes, optional
- 1 cup sharp white cheddar cheese, shredded
- 1/2 cup COLD unsalted butter
- 1/2 - 3/4 cup green onions, thinly sliced (most of the way down the stalk but stopping about 2" from the bottom)
- 1 cup buttermilk
- 1 egg beaten with 1 tablespoon water, egg wash
- 4 slices bacon, cooked and finely crumbled
- 3 tablespoons soft unsalted butter
- kosher salt to taste
- Preheat the oven to 400°F. You can line a baking sheet with parchment but it is not required.
- In a large bowl whisk together the flour, baking powder, salt, and crushed red pepper. Add the cheese and incorporate it into the flour with your fingers.
- Using a box grater, grate the COLD butter into the bowl. Use your fingers (or a pastry cutter) to incorporate the butter into the dough until mostly uniform crumbles form, the largest being about the size of a pea. Add the onions and toss them into the dough until you have green flecks distributed evenly.
- Pour in the buttermilk and gently incorporate it using a rubber spatula. The less you mix the better, but you want the dough to come together.
- Turn the dough out onto a floured surface and knead the dough 2 to 3 times. Pat it out to about 1 inch thick. Cut the dough using a 1 1/2" biscuit cutter. You should have about 30 little scones (see note)
- Place them on the baking sheet about an inch apart. Brush the tops with the egg wash. Bake for 10-12 minutes. The tops will be a pretty golden hue and the scones will have puffed up a lot.
- While the cheese scones bake, use the back of a spoon to smash and mix the bacon and butter, adding just a little salt to taste.
- Scones are best served warm but will keep in an airtight container for 2 to 3 days.
- You can cut these into traditional triangular scones. When patting out the dough, you will make a circular shape that is about 1 1/2" thick. Cut the circle in half, and then across, and then 2 swipes diagonally to yield 8 equal triangle pieces. Bake for 18 to 20 minutes. Similarly, you can cut these in any size or shape you like, but make sure to adjust the bake time accordingly.
- COLD butter is crucial to tender scones. After you cut them and put them on the baking sheet you can put them in the fridge for a few minutes to chill before baking if you'd like.
- Cutting the butter in with a box grater is my favorite way to quickly incorporate cold cold butter into biscuits or scones yielding uniform pieces. No more chasing cubes around the bowl with a fork or wishing you had a pastry cutter.