Cheese and Basil Giant Scones
Elevate your afternoon tea or brunch spread with these irresistibly savory Cheese and Basil Giant Scones. Packed with the bold richness of sharp cheddar cheese and the aromatic freshness of chopped basil, these golden-brown delights are a perfect twist on classic scones. The tender, buttery crumb is achieved by gently combining cold, cubed butter with flour, while a quick egg wash ensures a beautifully crisp finish. Ready in just 35 minutes, these generously-sized scones are easy to prepare and ideal for sharing, making them a delightful centerpiece for any gathering. Serve them warm with a smear of butter, or enjoy them plain for a satisfying bite bursting with flavor. Whether you’re hosting brunch, planning a picnic, or indulging in some homemade comfort food, this recipe is sure to become a savory staple. Keywords: cheese scones recipe, basil scones, savory baking, cheddar scones, brunch ideas.
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Recipe Information
Ingredients
- 500 g All-purpose flour
- 3 tsp Baking powder
- 1 tsp Salt
- 125 g Unsalted butter, cold and cubed
- 150 g Sharp cheddar cheese, grated
- 20 g Fresh basil leaves, chopped
- 250 ml Whole milk
- 1 Egg, beaten (for egg wash)
Instructions
Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the flour, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs.
Stir in the grated cheddar cheese and chopped fresh basil, ensuring they are evenly distributed throughout the mixture.
Make a well in the center of the dry ingredients and pour in the milk. Mix gently with a wooden spoon or your hands until a soft dough forms. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and knead gently for about 30 seconds to bring it together.
Shape the dough into a flat round disc about 4–5 cm thick. Use a sharp knife to divide the disc into 6 equal wedges.
Place the wedges onto the prepared baking sheet, leaving space between each scone to allow for spreading during baking.
Brush the tops of the scones with the beaten egg for a golden finish.
Bake in the preheated oven for 18–20 minutes, or until the scones have risen and turned golden brown on top.
Remove from the oven and let cool for 5 minutes on the baking sheet before transferring to a wire rack.
Serve warm with butter or enjoy plain!
Nutrition Facts
Calories |
3554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.6 g | 215% | |
| Saturated Fat | 103.5 g | 518% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 4866 mg | 212% | |
| Total Carbohydrate | 406.1 g | 148% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 13.8 g | ||
| Protein | 105.3 g | 211% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 1531 mg | 118% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 1219 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
