Mini Cheddar Scones
Perfectly flaky and irresistibly cheesy, these Mini Cheddar Scones are a delightful bite-sized treat that’s ideal for brunches, tea parties, or a savory snack at any time of the day. Made with sharp grated cheddar, cold butter, and a touch of optional fresh chives for a subtle hint of oniony flavor, these scones pack a punch of rich, cheesy goodness in every bite. The dough comes together effortlessly in just minutes, and a quick bake ensures a light, golden crust with melty cheddar on top. Whether served warm from the oven or at room temperature, these mini scones are a surefire crowd-pleaser that pairs beautifully with butter, soups, or simply on their own. With a prep time of only 15 minutes and ready in under half an hour, this easy cheddar scone recipe is perfect for both novice bakers and seasoned pros!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 60 grams Unsalted butter, cold and diced
- 100 grams Cheddar cheese, grated
- 120 milliliters Milk
- 1 unit Egg, large
- 1 tablespoon Chives, finely chopped (optional)
- 20 grams Extra grated cheddar (for topping)
Instructions
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, and salt.
Add the cold, diced butter to the bowl. Using a pastry cutter or your fingertips, rub the butter into the flour mixture until it resembles coarse breadcrumbs.
Stir in the grated cheddar cheese and chopped chives (if using).
In a small bowl, whisk together the milk and egg. Reserve about 1 tablespoon of the mixture for brushing the tops of the scones later.
Gradually pour the milk-egg mixture into the dry ingredients, stirring with a fork until the dough comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and gently pat it into a 2 cm (3/4 inch) thick round.
Using a 5 cm (2 inch) round cutter, cut out as many scones as you can. Re-roll the scraps once to cut out more scones.
Place the scones on the prepared baking sheet, spaced slightly apart. Brush the tops with the reserved milk-egg mixture and sprinkle with extra grated cheddar.
Bake in the preheated oven for 10-12 minutes, or until the scones are golden and puffed.
Remove from the oven and let cool slightly on the baking sheet before transferring to a wire rack.
Serve warm or at room temperature. These scones are best eaten on the day they are made but can be reheated briefly in the oven.
Nutrition Facts
Calories |
1959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.6 g | 125% | |
| Saturated Fat | 60.0 g | 300% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 457 mg | 152% | |
| Sodium | 2976 mg | 129% | |
| Total Carbohydrate | 206.3 g | 75% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 6.8 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1087 mg | 84% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 671 mg | 14% | |
*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.
