Savory scones are underrated. These are flaky, cheesy, and impossibly easy.
No cutting in butter by hand. No pastry blender tantrums. Just frozen butter, a box grater, and five minutes of mixing. They’re perfect with soup, eggs, or just straight out of the oven with butter.
Step-by-Step Instructions
Heat Oven
Preheat to 400°F (200°C). Line a baking sheet with parchment paper.
Mix Dry Ingredients
In a large bowl, whisk flour, baking powder, salt, and pepper.
Grate the Butter (The Trick!)
Grate the frozen butter on a box grater. Toss the butter shreds into the flour mixture.
Use your fingers to lightly coat the butter with flour (don’t overwork it).
Add Cheese and Herbs
Stir in shredded cheddar and chopped herbs.
Add Buttermilk
Pour in cold buttermilk. Stir until just combined (shaggy dough is fine).
Shape and Cut
Turn dough onto a floured surface. Pat into a 1-inch thick circle.
Cut into 8 wedges. Place on baking sheet.
Brush tops with buttermilk.
Bake
Bake for 15-18 minutes until golden brown. Serve warm.
Summary
Prep Time: 5 minutes | Cook Time: 18 minutes | Total Time: 23 minutes
Yield: 8 scones
Difficulty: Easy
Storage Notes
- Fridge (unbaked): Cut scones can sit in the fridge for 2 days. Bake straight from cold – add 2 minutes.
- Freezer (unbaked): Freeze on a tray, then bag. Bake from frozen, add 5 minutes.
- Baked scones: Keep 3 days at room temp. Reheat in toaster oven or 350°F oven for 5 minutes.
