These cheese scones are awesome. Scones are no-knead small biscuits that are super easy to make.Jump to recipe
These scones are, for lack of a better word, terrific. They are crispy on the outside, with a bit of cheese on top, and very soft on the inside, with those layers that the butter makes, which makes everything fall apart when you bite into it. These scones are one of the best savory snacks or side dishes.
Now, these scones are savory, you have to repeat it several times, because most of the recipes out there for making scones is to make scones ducles, with nuts, with blueberries, or many types of fruits.
Well, this version is for making savory scones with grated cheese. Now the recipe can be made using cheddar, gruyere or emmental cheese, and each in its own way is delicious. Another option is to use a mixture of all these cheeses. This time we made them with emmental cheese, and they are the best. They can also be made with grated parmesan cheese, and they would have a stronger flavor. We have never tried them this way, but I’m sure they would be delicious too.
These scones are perfect to accompany many meals, a steak, or baked chicken, or any kind of food that a piece of bread would go well with, well this is the improved version of that.
My favorite way to eat them is like this, on their own, when they’re still a little warm from the oven, because that’s how they taste best, the cheese is still a little warm and they just melt in your mouth, and there’s nothing better.
If you like this recipe, you have to go check out our lemon and blueberry or blueberry scones, or our pumpkin scones, which are scrumptious as well. Or, if you want something savory, check out our garlic bread, which is sure to please.
- 3 1/2 C (15.90 oz) (450 gr) all purpouse flour
- 5 1/2 tsp (0.97 oz) (27.5 gr) baking powder
- 1 tbsp (0.53 oz) (15 gr) white sugar
- 1/4 tsp (0.045 oz) (1.25 gr) salt
- 1 pinch paprika o cayenne pepper (optional)
- 2/3 C (5.30 oz) (150 gr) unsalted butter , cold and cut into cubes
- 8.11 oz (230 gr) cheddar cheese, shredded (you can use gruyere or emmental cheese too or a mixture)
- 3/4 C + 1 tbsp (6.80 fl oz) (200 ml) whole milk, cold
- 3 tbsp (1.50 fl oz) (45 ml) natural yogurt, unsweetened, cold
- 1 egg, small, beaten (for the eggwash)
- Preheat the oven to 428º F (220° C). Line a large rectangular baking sheet or a cast iron skillet with some parchment paper.
- In a large bowl add the flour, baking powder, sugar, salt, cayenne and mix very well with a spoon.
- Add the cold butter and integrate it with the fingertips or a fork until a sandy dough is formed. This should be done quickly so that the butter keeps its cold temperature (this step can also be done in a food processor).
- Reserve approximately 30 grams of cheese, add the rest and mix so that it integrates with the rest of the ingredients.
- Mix in the milk with the yogurt in a bowl, add it little by little to the bowl of flour (it is important not to add the liquid all at once as sometimes not all of it is needed) and mix with the same spoon or with your hands until you get a sticky dough, without kneading it.
- Place the dough on a clean, floured kitchen counter and roll it out with a rolling pin to form a rectangle 2-3 cm thick.
- With a circular cutter cut portions of approximately 6-7 cm wide and place them on the baking sheet or in the cast iron pan. The remaining dough is put back together to make more scones, trying not to over-knead it.
- Brush the scones with the beaten egg, sprinkle the remaining cheese on top and bake at 428º F (220° C) for 15-20 minutes or until lightly browned. Remove from the oven and serve hot with more butter or as preferred.