Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon sugar (optional, but balances the cheese)
- 6 tablespoons cold unsalted butter, cubed
- 1 cup sharp cheddar cheese, grated
- 3/4 cup cold milk (plus more for brushing)
- 1 teaspoon Dijon mustard (optional, for depth)
- Freshly ground black pepper, to taste
Optional additions:
- 1 tablespoon chopped chives or green onions
- A pinch of paprika or cayenne
Instructions
Step 1: Prep
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, salt, sugar, and pepper.
Step 3: Cut in the Butter
Add the cold butter cubes to the flour mixture. Using your fingers or a pastry cutter, rub the butter into the flour until it resembles coarse crumbs with some pea-sized pieces remaining. This is what creates flaky scones.
Step 4: Add Cheese
Stir in the grated cheese (and chives if using), coating it well in the flour mixture.
Step 5: Add Wet Ingredients
Mix the milk and Dijon mustard together, then pour into the bowl. Gently stir just until a rough dough forms. Do not overmix. The dough should look slightly shaggy.
Step 6: Shape
Turn the dough out onto a lightly floured surface. Gently bring it together and pat into a round about 1 inch thick. Cut into 6–8 wedges or use a cutter for rounds.
Step 7: Bake
Place scones on the prepared baking sheet. Brush the tops lightly with milk and, if desired, sprinkle a little extra cheese on top.
Bake for 15–20 minutes, until risen and golden brown.
Serving Notes
Serve warm with butter, salted butter, or cream cheese. They’re excellent with tomato soup, scrambled eggs, or as a savory breakfast treat.
Storage
Best eaten the day they’re made, but they keep well for 2 days in an airtight container. Reheat briefly in the oven to refresh.
