Real Recipes From Real Home Cooks ®

autumn essentials: cheddar cheese scones

a recipe by
Andy Anderson !
Wichita, KS

In the Autumn and Winter months, when the skies are grey with the threat of snow, and the wind is howling at the doorstep, I love making comforting savory stews and casseroles. And what could be more comforting than topping that yummy dish with some nice cheddar scones. I utilize these scones in several ways: 1. I’ll place the raw scones on top of a stew or casserole, and bake until browned. 2. I’ll cook them separately and serve them with a nice hearty bowl of soup. 3. I’ll split one of them open and insert a piece of ham or pork So, you ready... Let's get into the kitchen.

serves Several
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For autumn essentials: cheddar cheese scones

  • 2 c
    flour, all purpose variety, plus more for dusting
  • 4 tsp
    baking powder
  • 1/2 tsp
    salt, kosher variety
  • black pepper, freshly ground, to taste
  • 5 Tbsp
    sweet butter, unsalted
  • 1 c
    heavy or whipping cream, cold
  • 1/2 c
    cheddar cheese, extra sharp, shredded
  • 1 lg
  • 1 Tbsp

How To Make autumn essentials: cheddar cheese scones

  • 1
  • 2
    Gather your ingredients.
  • 3
    Cube the butter, and place in the fridge, to keep cold.
  • 4
    Whisk the flour, salt, pepper, and baking powder together in a large bowl.
  • 5
    Add the butter, and cut into the flour.
  • 6
    Chef’s Note: You can cut the butter into the flour using a flour/butter cutter, or you could use two knives (like my grandmother did), or you could put the flour and the butter into the bowl of a food processor and give it a few one-second pulses.
  • 7
    Consider the butter properly cut into the flour when the mixture resembles course crumbs.
  • 8
    Add the cheese, and fold into the flour with a fork.
  • 9
    Add the cold cream, and use the fork to gently mix into the scones with a fork.
  • 10
    Stop when the flour absorbs the cream.
  • 11
    Chef’s Tip: The more you work the dough, the tougher the scones will be, so go lightly with the mixing.
  • 12
    Lightly flour a working surface, add the scone mixture, and knead it a few times, until it comes together.
  • 13
    Roll out the mixture until it is 1-inch (2.5cm) thick, and then use a 3-inch (7.5cm) cookie cutter to cut the dough into rounds.
  • 14
    Chef’s Tip: For a nice glossy crust, mix the optional egg and water, and then brush on the tops before baking.
  • 15
  • 16
  • 17
    Place on the top of a savory casserole or stew, and bake until golden brown.
  • 18
    Bake separately in a 425f (220c) oven for 12- 15 minutes until nice and brown. Then serve them with some hardy soup, or split them open and add a slice of ham or pork.
  • 19
    Keep the faith, and keep cooking.