Cheese scones
Recipe for simple and quick cheddar cheese buns
I invite you to try the recipe for cheese scones, which are quick and easy to prepare. These unique scones are characterized by the intense flavor of cheddar cheese and will be perfect for breakfast or as a snack during the day. Thanks to my step-by-step recipe, everyone will be able to quickly prepare these delicious scones and enjoy them in the comfort of their home. Bake these scones with me and discover how easy it is to create distinct and aromatic scones!
Table of content
Cheese scones recipe step by step
If you like homemade bread and love freshly baked buns that you can eat warm, then you must try this quick scone recipe!
Scones with cheese recipe with video
Składniki
ingredients for scones
- 345 g wheat flour – all-purpose (2 and 1/3 cups)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 113 g butter (cold)
- 225 g buttermilk (natural – cold)
- approx 200 g cheese (grated – cheddar in my case)
Instrukcja
How to make cheese scones
- In a large bowl, place the wheat flour, add baking powder and salt.345 g wheat flour – all-purpose, 1 tablespoon baking powder, 1 teaspoon salt
- Add very cold butter cut into small pieces.113 g butter
- Briefly chop the ingredients together – preferably with a knife, or a special tool for kneading shortcrust pastry – you can also briefly mix them with a food processor. The dough should be lumpy, with butter pieces coated in flour.
- Add cold buttermilk in portions, kneading the dough – now you can start kneading the dough with your hands.225 g buttermilk
- Add grated yellow cheese and knead the dough. Initially, the cheese will be quite difficult to combine with the rest of the dough, but the longer you knead, the more it will incorporate into the dough.approx 200 g cheese
- Remove the dough to a countertop to more easily knead it into a uniform ball, and knead until all the cheese is combined with the dough and you get a uniform dough.
- Lightly dust the countertop with flour and roll out the dough with a rolling pin into a fairly thin flatbread – about 1 cm thick.
- Fold one side of the dough inwards (like a sheet of paper). See the photo or the video attached to the recipe to see how to properly fold the dough.
- Fold the other side of the dough inwards, so that it overlaps the previously folded dough.
- Roll out the dough into a flatbread again and fold it the same way as before.
- Roll out the dough a third time and fold as before.
- Roll out the dough to a size of about 17/25 cm and wrap it in cling film. Put the dough in the refrigerator for about 15 minutes to cool slightly.
- Meanwhile, preheat the oven to 220 degrees – top/bottom mode.
- Unwrap the chilled dough from the film and place it on a large baking sheet lined with baking paper. Cut the dough with a sharp knife into 10 buns – I first cut the dough lengthwise in half, and then cut these two strips into buns. Slightly separate them to allow space for rising during baking.
- Brush the tops of the buns with milk using a silicone brush.
- If desired, sprinkle them with additional grated cheese on top.
- Bake the buns for about 15-20 minutes – until nicely browned.
- After baking, let them cool slightly and serve warm. These buns taste great on their own, but spread with melting butter, they are even more delicious!
Film
Uwagi
Wartości Odżywcze
What are scones and why are they worth baking?
Scones are traditional British (and American) baked goods resembling small buns or flatbreads. They are usually delicately crumbly yet soft inside. They are characterized by easy and quick preparation and diverse flavors, as various additions can be added, such as dried fruits, nuts, chocolate, or cheese. Scones are often eaten for breakfast or served as a snack during afternoon tea. They are excellent both warm, served straight from the oven, and cold, spread with butter or jam. Sweet scones have already appeared on my blog and always tasted great – try, for example, my mini vanilla scones, great for a coffee dessert or a snack. Today I have a recipe for savory scones, as I prepared them with a generous amount of grated yellow cheese. Cheese not only adds excellent and distinct flavor to the scones but also provides a nice, soft, and slightly flaky dough inside. I found this recipe on Elien’s blog Baking with Butter and I must admit, they are excellent. And when my son tried them, he said they were delicious and came back for more.
Ingredients needed to prepare cheese scones
To prepare these cheese scones, you will only need basic ingredients that you probably already have at home or can easily buy in any store. Below is a condensed list of the basic and essential products I used and their possible substitutes.
- cheese – cheese plays a key role in this recipe, and a lot of it is added to the dough, as I added as much as 200g of cheese. A strong-flavored cheddar cheese works best here – it will give the scones a nice character. Of course, if you can’t get this cheese, you can use another yellow cheese. The more distinct its flavor, the better. You can buy cheese in a block and grate it – I had cheese grated on large holes.
- buttermilk – this is another important ingredient for scones. To prepare the dough, I used a little less than a glass of natural buttermilk. It should be chilled beforehand so as not to warm up the dough. What if you can’t get buttermilk? You can replace it with natural kefir. As a last resort, you can pour a large spoon of lemon juice into about 200 ml of milk, mix, and add to the dough.
- butter – the wonderful buttery taste in these buns is due to butter. The butter must be cold, and we add it to the dough in pieces. It’s best if it’s extra butter with about 82% fat content. It can also be salted butter – in that case, add less salt to the dough.
How to prepare cheese scones – tips
Preparing the scones themselves should only take you about a dozen minutes. Start by mixing together wheat flour (type 500, 550, or even 450 can be used) with baking powder (use 1 tablespoon) and salt (1 slightly heaped teaspoon of salt is enough when using a strong-flavored cheese). Add cold butter cut into pieces to the flour and chop it together to get a slightly lumpy dough – it’s best to do this with a knife or a special pastry blender – you can also briefly knead the dough with a food processor. Try not to do it with your hands at first, so as not to warm the butter too much.
Then add cold natural buttermilk in portions and knead. Add grated yellow cheese and knead – at this point, I placed the dough on the counter and kneaded it there, as it was much more comfortable for me. Knead until all the cheese is nicely combined with the dough into a uniform ball. Now it’s time to roll out the dough. Lightly dust the counter with flour and roll out the dough to a thickness of about 1-1.5 cm. Fold one part of the dough so that it reaches about halfway (like a sheet of paper), lift the other part of the dough and place it on top of the folded part. This will give you a smaller rectangle. Turn it over and roll it out again as before, and fold it again like a sheet of paper into a letter. Turn it over and roll it out and fold it a third time – if you’re not entirely sure how to do this, watch my short preparation video where I showed how I roll and fold the dough. After the last rolling and folding, lightly roll out the dough again and wrap it in cling film. Put the dough in the refrigerator while the oven preheats. You can prepare the dough in advance – for example, in the evening and store it wrapped in film overnight and bake it only in the morning. Then preparing cheese scones for breakfast will be even quicker and less problematic.
Tips and tricks for baking perfect scones
Take the chilled cheese scone dough out of the refrigerator and unwrap it from the foil. Place the dough on a large baking sheet lined with parchment paper. Using a sharp knife, cut the dough in half along the longer side. Then cut the dough into smaller pieces (scones); I cut them into 10 portions. Slightly spread the scones apart, as they will rise a bit during baking. Brush the tops of the scones with milk; this will give them a nice shiny crust and a good color after baking. You can additionally sprinkle the tops of the scones with grated cheese.
Place the cheese scones in an oven preheated to 220 degrees Celsius (top/bottom heat mode) and bake them for about 15-20 minutes – until nicely browned. Remove the baked scones from the oven, wait 5 minutes, and then you can serve them. You can also brush these hot scones immediately after baking with melted butter mixed with a pinch of salt and granulated garlic. This butter will add an extraordinary aroma to the scones and help them stay fresh longer.
Variations of the cheese scones recipe
The author of this recipe prepared them with chives – she added two tablespoons of chopped chives to the dough. My children are not fond of it, so I didn’t add it. If you like chives, you can certainly use them. And what else can you add to the scone dough to make them even better? For a green color, you can add chopped parsley or aromatic fresh basil. Besides herbs, you can add various spices to the scones – e.g., a little pepper, dried basil, or oregano. You can add chopped bell pepper to the dough – sweet or spicy. And for meat lovers, add diced ham or bacon to the scone dough. You can also replace part of the cheese with grated Parmesan for an even more distinct flavor. If you try other additions, be sure to write how you liked those scones. Write in the comments below the recipe so others can also see how else you can add flavor to the scones.
What toppings go well with scones?
How to serve these cheese buns? First of all, these buns are so delicious thanks to being baked with cheese that they can be eaten on their own without any additions. But it’s worth cutting warm scones and spreading them with butter. Such scones with melting butter taste simply divine. You can, of course, add more cheese to them – after all, you can never have too much cheese. Or some nice cold cuts. You can also spread scones with various spreads and sandwich pastes. It could be homemade hummus, or for example, delicious eggplant dip. If you like salty-sweet combinations, you can serve the scones with cranberry preserve. Because cranberries and cheese taste very good together and create a perfect combination! A scone accompanied by a cup of tea or even coffee is an excellent meal that will provide plenty of energy.
How to store scones?
You can serve scones both warm and cold – they always taste exceptional. It’s worth transferring any scones you don’t eat immediately for breakfast into a plastic bag or an airtight container to keep them fresh longer. If you wish, you can briefly reheat them before serving again to make them warm. You can cut the scones in half and heat them in a toaster, or briefly warm them in the oven or microwave.
Recommended recipes for homemade buns
Be sure to try my other recipes for the best homemade buns, rolls, croissants, or baguettes. On the blog, you will also find recipes for perfect homemade breads that you can easily prepare in the comfort of your own kitchen! Here I recommend three such recipes, among many more on the blog. You are warmly invited.
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Recipe for Cheese Scones
I invite you to try this recipe for exceptional American-style cheese scones, which are quick and simple to prepare. These aromatic and flavorful buns are enriched with the intense taste of cheddar cheese, making them perfect for both breakfast and a midday snack.
Thanks to my detailed step-by-step recipe, preparation photos, and video tutorial, anyone can master these delicious scones in the comfort of their own home. With a simple method, precise instructions, tips, tricks, and a list of substitutions and add-ins, baking homemade buns will be a "piece of cake." Bake these incredibly easy scones with me and discover how simple it is to create unique flavor experiences using just a few basic ingredients! Delight your loved ones with this express homemade bread and serve the best savory cheese scones for breakfast! Be sure to also check out my other homemade bread recipes and find your favorite recipe for the best homemade loaf.
