Fluffy Cheesy Quick Scones
Sink your teeth into these irresistibly Fluffy Cheesy Quick Scones, the perfect blend of buttery richness and cheesy goodness that’s ready in just 30 minutes! Featuring sharp cheddar cheese and the optional pop of fresh chives, these scones are light, airy, and packed with flavor in every bite. A delicate egg wash and a sprinkle of extra cheese create a golden, crusty top that’s simply divine. With a simple one-bowl preparation and no-fuss kneading, this recipe is ideal for busy mornings, afternoon tea, or even as a savory side to soups and salads. Whether served warm out of the oven or at room temperature, these quick scones will be your new go-to for effortless homemade comfort.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 6 tablespoons unsalted butter (cold)
- 1 cup cheddar cheese (shredded)
- 0.75 cups whole milk
- 1 whole egg
- 2 tablespoons chives (finely chopped, optional)
- 0.25 cups extra shredded cheddar cheese (for topping)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
Cut the cold unsalted butter into small cubes and add it to the dry ingredients. Using a pastry cutter or your fingertips, gently work the butter into the flour mixture until it resembles coarse crumbs.
Stir in the shredded cheddar cheese and chives (if using) until evenly distributed.
In a separate small bowl, whisk together the milk and egg, reserving 1 tablespoon of the mixture for brushing the tops of the scones.
Gradually pour the milk mixture into the dry ingredients, stirring gently with a fork until the dough starts to come together.
Turn the dough out onto a lightly floured surface and gently knead it 3-4 times to bring it together. Be careful not to overwork the dough to maintain its lightness.
Pat the dough into a round about 1-inch thick. Use a 2.5-inch round biscuit cutter to cut out scones, re-rolling scraps as needed.
Place the scones onto the prepared baking sheet, leaving about 2 inches of space between each one.
Brush the tops of the scones with the reserved egg wash and sprinkle with extra shredded cheddar cheese.
Bake in the preheated oven for 12-15 minutes, or until the scones are golden brown and puffed up.
Remove from the oven and let cool slightly on a wire rack. Serve warm or at room temperature.
Nutrition Facts
Calories |
2250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.3 g | 166% | |
| Saturated Fat | 79.3 g | 396% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 554 mg | 185% | |
| Sodium | 4240 mg | 184% | |
| Total Carbohydrate | 203.6 g | 74% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 9.5 g | ||
| Protein | 72.5 g | 145% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 1300 mg | 100% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 756 mg | 16% | |
*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.
