Description
These Cheddar Cheese Scones are a savory, flaky treat with a hint of garlic and paprika, perfect for breakfast or as a snack. Made with sharp cheddar cheese, Greek yogurt, and fresh parsley, these scones bake to a golden brown and are finished with a butter and herb glaze for extra flavor.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon paprika
Butter and Cheese
- ¼ cup (½ stick) cold salted butter, cut into 1-inch cubes
- 1 cup sharp cheddar cheese, shredded
- 3 tablespoons salted butter, melted
Wet Ingredients
- 1 egg
- ¼ cup heavy cream
- 3 tablespoons plain Greek yogurt
- ½ tablespoon honey
Herbs
- 2 tablespoons fresh parsley, minced
Instructions
- Prepare Oven and Baking Sheet: Line a baking sheet with parchment paper and preheat the oven to 400°F (205°C) to ensure an even baking environment.
- Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, garlic powder, salt, and paprika. Stir thoroughly to evenly distribute all ingredients.
- Cut in Butter: Using a pastry blender, cut the cold cubed butter into the dry flour mixture until it resembles coarse crumbs, which creates the flaky texture.
- Add Cheese: Stir in the shredded sharp cheddar cheese evenly into the flour and butter mixture. Set this dry mix aside.
- Whisk Wet Ingredients: In a separate medium bowl, whisk together the egg, heavy cream, Greek yogurt, and honey until smooth and combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and mix gently until a dough forms; avoid overmixing to keep the scones tender. Hands can be used to integrate the ingredients.
- Knead Dough: Turn the dough onto a floured surface and knead it 1 to 2 times, incorporating any remaining flour without overworking the dough.
- Shape Dough: Roll the dough into a circle approximately 1 inch thick. Cut the circle into 8 equal triangular scones, similar to slicing a pizza.
- Arrange for Baking: Place the scones 2 inches apart on the prepared baking sheet to allow room for expansion during baking.
- Bake: Bake in the preheated oven for 12 to 14 minutes until the bottoms of the scones turn a golden brown and they are cooked through.
- Prepare Butter Glaze: While the scones bake, combine the melted salted butter with the minced fresh parsley to create a flavorful glaze.
- Finish Scones: Remove the scones from the oven and immediately brush each one generously with the parsley butter mixture for a rich, herbaceous finish.
- Serve: Plate the scones and serve warm for best flavor and texture.
Notes
- Be careful not to overmix the dough to keep the scones light and flaky.
- Cold butter is essential for creating flaky layers in the scones.
- Scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Reheat scones briefly in the oven before serving to refresh their texture.
- For a spicier version, add a pinch of cayenne pepper along with the paprika.
