White cheddar scones are absolutely packed with sharp cheddar flavor! Buttery and flaky, cheesy and crisp, with a hint of red pepper spice.
These scones might look a little plain, but I promise you they taste anything but plain. This savory scone recipe works well with any meal you’d serve bread with and a treat when paired with a charcuterie board and your favorite wine.
Do you like sharp white cheddar? I recently got a beautiful Jersey Supreme White cheddar from a local creamery and it’s the sharpest cheese I’ve ever eaten. When you get a really beautiful artisanal ingredient like that you don’t need a lot of fancy stuff to make it shine and that’s what is so great about these scones. They are simple to make. Simple flavors, but together they make a stunning combination.
Honestly though, that’s just a great description of scones in general and that’s why I love them so much. You’ll find lots of scone recipes here on AHB and even a Pinterest board dedicated to just scones.
Here are some of my favorites:
Although I love baking scones, they seem to cause some people problems so here are my go to tips for baking scones.
There are 2 very important things to pay attention to: temperature of the ingredients, and handling of the dough. Always make sure your butter and liquids are super cold and don’t handle the dough any more than absolutely necessary.
For this recipe you’ll need:
- A high quality sharp white cheddar cheese
- Baking powder
- Cayenne pepper
- Black pepper
- Unsalted butter, frozen
- Heavy cream (no substitutions)
- An egg
Special tools needed are:
Step by step:
You’ll start by adding the flour, baking powder, sugar, salt and peppers to a mixing bowl and giving it a good stir.
Next, grate the frozen butter and combine it with the flour. The pieces should be small. Break up any clumps with a pastry blender or fork.
Stir in 1 cup of coarsely grated white cheddar into the flour mixture.
The cream and egg need to be whisked together first and then poured over the flour mixture.
Stir the scone dough until all the cream is absorbed and the dough starts to form a ball. There will still be some loose flour in the bottom of the bowl. Gently knead the ingredients in the bowl a few times so the dough is no longer sticky and most of the flour has been incorporated. This should only take 3-4 kneads.
Turn the dough out onto a parchment lined baking sheet and pat it into an 8 inch round that’s approximately 1 inch thick. Using a sharp knife cut the scones into 8 wedges and gently separate them.
Now it’s time to bake! They’ll bake at 375 degrees for about 20 minutes or until the tops are golden brown.
Serve these scones alongside a charcuterie board, with your favorite soups and stews, or in place of biscuits with your breakfast. They taste best still warm from the oven the day they are made, but they also reheat well. Just stick them in a 350 degree oven for about 5 minutes.
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1/4 teaspoon salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon black pepper
- 1/2 cup (1 stick) frozen unsalted butter
- 1 cup coarsely grated sharp white cheddar cheese (about 4 ounces)
- 3/4 cup heavy cream
- 1 large egg
- Preheat the oven to 375 degrees and prepare a baking sheet with a silicone baking mat or by lining it with a piece of parchment paper.
- In a medium sized mixing bowl add the flour, baking powder, sugar, salt, cayenne pepper, and black pepper.
- Finely grate the frozen butter and add it to the flour mixture. Using a pastry blender or a fork, make sure that all the pieces of butter are broken up and no large clumps remain. Butter pieces should be smaller than pea sized.
- Stir in the shredded cheddar cheese.
- In a liquid measuring cup, whisk together the cream and egg. Add this to the flour mixture and stir just until all the liquid is absorbed and the dough starts to form a ball.
- With your hands, gently knead the ingredients in the bowl a few times so the dough is no longer sticky and most of the flour has been incorporated. This should only take 3-4 kneads.
- Turn the dough out onto the prepared baking sheet. Pat and shape the dough into an 8 inch round, approximately 1 inch thick. Cut into 8 wedges and gently separate the wedges.
- Bake the scones at 375 degrees for about 20 minutes or until the tops are golden brown. Allow the scones to cool on a wire rack for 10 minutes, Serve warm.
To reheat the scones: Place the scones on a baking sheet and heat at 350 degrees for 5-7 minutes.