Cheddar Herb Scones Recipe

A tray of freshly baked scones is displayed on a checkered cloth. The scones are golden brown and appear fluffy with a textured surface.

5 from 1 vote

Cheddar Herb Scones Recipe

Cheddar Herb Scones are a savory twist on classic scones. Paired perfectly with chili, stews, and other hearty meals, this quick bread will become a go-to weeknight side dish.

Course bread, Side Dish

Cuisine American, French

Keyword cheddar, cheddar cheese, cheddar herb scones, scones

Prep Time 10

Cook Time 20

Servings servings

Calories 252kcal

Author Paula

Ingredients

4 cups Self-Rising Flour if using All-Purpose add 2 additional teaspoons of baking powder
1 Tablespoon granulated sugar
2 teaspoons baking powder
1 teaspoon salt
1 Tablespoon dried parsley
1 teaspoon garlic powder
12 Tablespoons butter cold and cubed
4 ounces Cheddar cheese
2 cups whole milk cold
2 Tablespoons butter melted for topping

Instructions

Preheat the oven to 375℉.
Sift the dry ingredients (flour, salt, sugar, baking powder) through a fine mesh strainer into a large mixing bowl. Whisk in the dried parsley and garlic powder.
4 cups Self-Rising Flour, 1 Tablespoon granulated sugar, 2 teaspoons baking powder, 1 teaspoon salt, 1 Tablespoon dried parsley, 1 teaspoon garlic powder
Work the cubed butter into the dried ingredients using a pastry cutter or gloved hands until the mix resembles coarse bread crumbs.
12 Tablespoons butter
Add the cheese and 75% of the milk. Work with gloved hands to mix the dough together. Add more milk a little as needed until the dough is 95% saturated.
4 ounces Cheddar cheese, 2 cups whole milk
Transfer to a lightly floured surface, lightly knead or fold so the dough is completely saturated, shaggy, and sticky.
Halve the dough and shape into two large rounds about 1/2 inch in thickness using your hands or a rolling pin. Use a sharp knife to portion 8 scones from each round.
Working in batches, add the scones to the flat side of a griddle with about 1 inch of spacing between each scone. Brush with melted butter on the tops. Bake for 15-20 minutes for smaller scones or if making only 8 scones bake for 25 minutes.
2 Tablespoons butter
Bake for 15-20 minutes for smaller scones or if making only 8 scones bake for 25 minutes. Remove from the oven and transfer to a cooling rack. Allow the cast iron to cool between batches.

Nutrition