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!
Recipe updated 3/1/18
Cheddar Scallion Scones
Cheddar Scallion Scones
- 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)
- 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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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.