My mom is a vulture when it comes to homemade carb-alicious goodies.
In all fairness, aren’t we all?
I posted a picture of these Cheddar Buttermilk Scones on Instagram and I promptly receive a text, “U have any scones left?”
She’s in such a rush to confirm the availability of scones she can’t even type the whole word “you”.
Yes Mom, I have some left.
“I’ll be right over.”
Mom is the reason two batches of these scones have been depleted. The flaky, buttery layers are irresistible. Plus, the cheese. Oh, the cheese!
She drove across town on two separate occasions to claim her share. Mom was so thrilled to have cheddar scones in her possession, she almost walked out the door without her purse.
She was seduced by the scones – a condition that’s happened to everyone before, right?
….Right?
Mom wasn’t the only one seduced by the power of butter, flour and cheese. I’ve made these scones about 3 times in the last two weeks. The last batch is all for me! No sharing this time.
As much as I love a sweet scone, savoury seems to be my go-to. Savoury scones are perfect anytime of the day. I’ve been eating these Cheddar Buttermilk Scones for breakfast for the last week and had them alongside chili for supper recently, too. They’re great on their own as a snack, with soup, or served with just about any meal.
Cheddar Buttermilk Scones
Ingredients
- 2 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp sugar
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup cold butter cut into pieces
- 3 green onions sliced
- 1 cup shredded cheddar cheese
- 3/4 cup buttermilk
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine flour, baking powder, baking soda, sugar, salt and pepper. Mix to combine.
- Using a pastry cutter, or two knives, cut the butter into the flour until pea-sized chunks remain. I also like to run my hands quickly through the flour and break up the larger pieces with my fingers.
- Add the green onions and cheddar cheese and toss to combine.
- Pour in the buttermilk and mix until a crumbly dough is formed. Knead a few times with your hands to make sure everything is fully incorporated.
- Transfer the dough to the parchment lined baking sheet. Press the dough into an 8-inch round disk, about 1-inch thick. Cut into 8 pieces and separate the pieces slightly.
- Bake for 25-30 minutes or until golden brown. Allow to cool slightly on the baking sheet before transferring to a cooling rack to finish cooling completely.
- Serve warm with butter.
Nutritional calculation was provided by WP Recipe Maker and is an estimation only. For special diets or medical issues please use your preferred calculator
I just happen to have all these ingredients at home right now. Weekend bake! I can’t wait to try them.
I am also a carb monster, these look sooooo good!! Have you ever frozen your butter before baking? I made biscuits before where I grated the frozen butter into the batter, it made the biscuits super flaky and delicious!
Yum! These scones look delightful, and I totally understand your Mom driving across town for them.
I can just see it now…”mom, back off! Get your own scones!”
The trick is to NOT post them until they are gone!
Would you believe me if I told you that I’ve never had a scone before …
Because I haven’t.
Not one. Ever. I totally have to make them one day!
Thinking I had buttermilk in the fridge, I began putting the recipe together, but soon discovered no buttermilk to be found! I improvised with using almond milk, mixed with apple cider vinegar. I also used mild aged cheddar cheese, and three green onions. I also melted my butter. I always melt it, as I’ve found that it makes no difference at all, and is much easier and faster that way. After adding all ingredients, the dough was much too moist, so I added about 1/2 cup more flour, a little more baking powder and a little more sugar, then mixed again until it formed a nice dough. I had no idea how they would turn out, but actually, they were moist and quite good! I will make them again with buttermilk and will use about 3/4 to 1 cup of sharp cheddar, along with 6 green onions, or maybe even white onions, for more flavor, but I had no complaints today…they were stilli very good, and perfect for eating with breakfast…eggs, bacon, etc., and a little butter and honey…or chili…very versatile!