Cheese Scones with Sesame Seeds
Get ready to elevate your baking game with these irresistible Cheese Scones with Sesame Seeds—fluffy, golden, and packed with savory cheddar goodness. This recipe combines the richness of grated cheddar cheese with the nutty crunch of toasted sesame seeds, creating a delightful twist on a classic favorite. With just 15 minutes of prep time and a handful of pantry staples, these scones come together effortlessly. The buttery, flaky texture is achieved by gently folding cold butter into the dough, while the egg wash and sesame seed topping deliver an enticing golden finish. Perfect for breakfast, brunch, or as a side to soups and salads, these cheese scones are best served warm with a pat of butter or alongside your favorite spread. Whether you're hosting guests or treating yourself, this easy recipe guarantees a crowd-pleasing bake every time!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 60 grams Unsalted butter (cold, cubed)
- 100 grams Grated cheddar cheese
- 120 milliliters Milk
- 1 piece Egg (for egg wash)
- 2 tablespoons Sesame seeds
Instructions
Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
In a large mixing bowl, combine the flour, baking powder, and salt.
Add the cold, cubed butter to the bowl. Using your fingertips, rub the butter into the flour mixture until it resembles coarse breadcrumbs.
Stir in the grated cheddar cheese until evenly distributed.
Gradually add the milk, mixing with a fork or your hands, until the dough comes together. Be careful not to overmix; the dough should be slightly sticky but manageable.
Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat or roll the dough into a circle or rectangle about 2 cm (3/4 inch) thick.
Using a round cutter or a knife, cut out scones and place them onto the prepared baking tray.
In a small bowl, beat the egg and use it to brush the tops of the scones.
Sprinkle sesame seeds generously over the egg-washed scone tops.
Bake in the preheated oven for 12-15 minutes or until the scones are golden brown and cooked through.
Remove from the oven and allow the scones to cool slightly on a wire rack before serving warm or at room temperature.
Nutrition Facts
Calories |
1978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.6 g | 129% | |
| Saturated Fat | 57.2 g | 286% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 2851 mg | 124% | |
| Total Carbohydrate | 207.1 g | 75% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 7.3 g | ||
| Protein | 65.1 g | 130% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 953 mg | 73% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 710 mg | 15% | |
*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.
