Autumn Essentials: Cheddar Cheese Scones

Andy Anderson !


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.


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15 Min
20 Min



  • 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 large
  • 1 Tbsp

How to Make Autumn Essentials: Cheddar Cheese Scones


  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.
  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.

Printable Recipe Card

About Autumn Essentials: Cheddar Cheese Scones

Course/Dish: Biscuits
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian Low Sodium Soy Free
Other Tags: Quick & Easy For Kids

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