I love scones. They’re super fast to make, can be flavored with either sweet or savory ingredients, and make a quick “bread” option for dinner (they go especially well with soup, stew, or chili). I’ll never get tired of trying new flavors (check out Lemon Blueberry, Chai Spice, and Strawberry White Chocolate). While Cheddar Scallion Scones aren’t a new flavor combo, it is one of those classics that will never, ever get old. I know it’s getting warm out, but I’m dying to dip these scones in a big bowl of chili!
For this recipe I took my basic scone recipe and made it savory by reducing the sugar and adding just a touch of garlic powder. I also stirred in some sliced green onions (scallions) and a handful of sharp cheddar cheese. Cheese is the most expensive ingredient here, but you’d be surprised at how little you need to flavor the whole batch. Just one half cup of shreds was plenty to give that sharp, cheesy flavor to every bite!
Cheddar Scallion Scones
Servings 8Ingredients
- 2 cups all purpose flour ($0.20)
- 1/2 Tbsp sugar ($0.02)
- 1/2 tsp salt ($0.02)
- 2 tsp baking powder ($0.05)
- 1/8 tsp garlic powder ($0.02)
- freshly cracked pepper ($0.03)
- 5 Tbsp cold butter ($0.65)
- 1/2 cup shredded sharp cheddar ($0.45)
- 3 green onions, sliced ($0.26)
- 1/3 cup milk ($0.09)
- 2 large eggs ($0.46)
Instructions
- Preheat the oven to 400ºF. In a large bowl, stir together the flour, sugar, salt, baking powder, garlic powder, and some freshly cracked pepper (about 5 cranks of a pepper mill).
- Cut the cold butter into chunks, then add to the bowl with the flour mixture. Work the butter into the flour mixture with your hands or a pastry cutter until the texture of the flour resembles damp sand and no large chunks of butter remain. Stir the shredded cheddar and sliced green onions into the flour mixture.
- In a separate bowl, whisk together the milk and eggs until smooth. Pour the egg and milk mixture into the bowl with the dry ingredients. Stir until a ball of sticky dough forms and no more dry flour remains on the bottom of the bowl. Use your hands to form the dough into a cohesive ball.
- Turn the dough out onto a lightly floured surface and press it into an 8 inch diameter circle (about 1-inch thick). Cut the circle into 8 wedges.
- Place the wedges on a baking sheet lined with parchment paper and bake in the preheated 400ºF oven for about 18 minutes, or until the scones are golden brown. Serve warm or allow to cool to room temperature.
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Nutrition
How to Make Cheddar Scallion Scones – Step by Step Photos
Preheat the oven to 400ºF. In a large bowl, combine 2 cups of flour, 1/2 Tbsp sugar, 1/2 tsp salt, 2 tsp baking powder, 1/8 tsp garlic powder, and a little freshly cracked pepper (about five cranks of a pepper mill). Stir until these ingredients are well combined. Add 5 Tbsp of cold butter to the bowl. Work the butter into the flour mixture either with your hands or a pastry cutter. When the butter is fully worked into the flour mixture, it will look a little like damp sand. The goal here is to make the particles of butter very small without “melting” them into the flour. That’s why it is so important to use cold butter. If it melts into the flour, you won’t get that nice flakey texture in the final product.
Now stir 1/2 cup shredded sharp cheddar cheese and about 3 green onions (sliced) into the flour mixture. If you want, reserve a pinch or two of cheese to top the scones just before baking.
In a separate bowl, whisk together two large eggs and 1/3 cup of milk until smooth.
Pour the egg and milk mixture into the bowl of dry ingredients.
Stir them together until it forms a ball of dough. The dough may be slightly sticky. That’s okay. Use your hands to help the dough come together into one piece, so that no more dry flour remains on the bottom of the bowl.
Turn the dough out onto a lightly floured surface and shape it into an 8-inch diameter circle (about 1 inch thick). Cut the circle into 8 wedges.
Place the scones on a baking sheet covered in parchment paper. Bake in the preheated 400ºF oven for about 18 minutes, or until they are golden brown on top.
They puff up quite a bit while they bake and take on a nice flakey texture. YUM.
❤️ Scones!
I needed something to go with my Minestrone soup and these were an absolute hit! I did find them a little too salty, but that might have been due to the Old Cheddar I was using and my butter is fairly salty. When I make them again I may try using a touch less salt. However, my boyfriend liked the saltiness of them and has requested them again!
Would it work if you grated frozen butter into the flour mixture?
Yep, but you still may want to work it in a little bit after that.
Another awesome recipe. So good. Even if I generally have very little confidence in my baking ability. Thank you for this!!
I made these gluten free and vegan by subbing almond flour, vegan butter, Daiya cheese, almond milk and flax eggs. Totally delicious! No one would ever guess they weren’t full of dairy cheese and wheat.
Oh dear lord, I just made these for breakfast and there’s a good chance that by lunchtime they’ll be gone. I grew up eating cheese scones/muffins and these are perfect!
SO DELICIOUS and simple!
I grated a little extra cheddar and sprinkled on top of each scone before I put them in the oven.
There’s no such thing as too much cheese :)
Wish I had one (or two) to go with my dinner salad! I’m at the beach, so not on-line much. Just saw you posted this yummy recipe on Facebook.
I have made these several times and they’re very good as is, though I like them best when I double the amount of cheese and scallions, and use 1/2 C whole wheat flour and 1.5C all purpose. Bit hit at a potluck brunch and fun to make. Thanks!
I’ve always been apprehensive about making scones, but this seemed simple enough…and they were delicious! The hardest part was waiting while they baked. Caution… they smell HEAVENLY!
I love this recipe :) trying it for my second time and still yummy. First time I added ham and sundried tomatoes. I couldn’t taste the ham too much but the sun dried tomatoes are a welcome addition. And lovely colour addition too! :D
These were not hard to make and super good. My husband said they reminded him of Red Lobster’s cheesy biscuits but better <—huge compliment!
I just made these, and they are so good! I had two pieces of bacon left over from making Monterrey Chicken last night so I crumbled those up and threw them in with the cheese and green onion. Next time I might swap out the green onion for a jalapeno. I think I may have found a solution for my unhealthy obsession with fast food bacon, egg, and cheese biscuits.
Do you think the ingredients be mixed together to form the dough and then refrigerate before cooking? I’m dying to try these tonight, but have a little logistic problem. I’d like to do as much prep work beforehand as possible.
In general, I’ve tried several of your recipes and have loved them. This is such a wonderfully simple, yet useful website. I feel like by using it, I am finally learning to cook. Thanks!!!
Yes, I think that might work. I haven’t actually tried it, but my instincts say yes. Let me know how it turns out!
I made these the other night and they turned out perfectly ! Thank you for the easy to follow instructions and great recipes !
I’m considering adding (canned) green chiles to this recipe. Do you think they should be stirred in with the wet ingredients?
Yes, and I would try to drain off as much liquid as possible first. :)