Cheddar Scones

These wonderful cheddar scones are a perfect appetizer for New Year’s Eve.  Tender and cheesy with a hint of spice, these are the perfect base for any number of delicious toppings. The best part? Make them earlier in the day and then warm them when ready to serve.

The Recipe

by volume                                                       by weight

1½ cups all purpose flour                     180 grams all purpose flour

2 tablespoons cornmeal                       18 grams cornmeal

1/4 teaspoon baking soda                   1.5 grams baking soda

3/4 teaspoon baking powder            3 grams baking powder

1/4 teaspoon cayenne pepper          0.5 grams cayenne pepper

1/2 teaspoon salt                                     2 grams salt

1/2 cup butter                                           113 grams butter

1/3 cup cubed sharp cheddar          65 grams cubed sharp cheddar

1/4 cup heavy cream                            57 grams heavy cream

1/2 cup buttermilk                                 120 grams buttermilk



Heat the oven to 400F. Combine the flour, cornmeal, baking soda, baking powder, salt, and cayenne pepper.

Cut the butter into the flour mixture until it forms small crumbs.

Toss the cheese in the crumb mixture and then add the cream and buttermilk. Mix just until the dough comes together. it will be wet and sticky in spots and that’s ok.

Be careful not to overmix or the scones will not be tender!

Pat the dough out gently on a well floured surface to 3/4″ thick for mini scones or to 1¼” for regular sized scones.

Cut into the desired shape.

Bake small scones for 12 to 15 minutes on a parchment or Silpat lined sheet pan. Laarger scones will take 25 to 30 minutes. They will be light golden in color.

Don’t worry about the cheese that has melted onto the pan. Trim those pieces off quickly and easily when the scones are cool. Cool the scones completely and store in an airtight container until ready to use.



These scones can be dressed up a variety of ways. Here I put a small slice of cheddar cheese on one side of a split mini scone and some bacon and shallot marmalade on the other. These were heated just until the cheese started to melt and then finished with cranberry jam.

Many varieties of fillings will work: ham, peach jam, mango chutney, caramelized onions, maple glazed bacon, and glazed figs or dates are just a few suggestions that come to mind! The possibilities are really endless.

Enjoy the cheddar scones and Happy New Year!


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