Welcome all! I haven’t baked much since the holidays but had this sudden urge to bake some scones this week. Yesterday I posted the “Sweet” Orange Scones and today I’m going to share with you a new recipe….new to me….for “Savory” Cheddar Cheese and Scallion Scones. I have to say that these turned out really well and are absolutely delicious. You can see from the picture how beautiful they look. They are browned on the outside with the cheese and scallions showing through and inside….they are delightfully tender.

The ingredients are simple and most things you probably have on hand. This is the second scone recipe I’ve made with sour cream instead of heavy cream or milk. The sour cream seems to do a great job in the recipe.

Cheddar Cheese Scones with Scallions (from a King Arthur Flour Recipe)

2 cups all-purpose flour

1/2 teaspoon salt

1 tablespoon baking powder

6 tablespoons cold butter cut into little pieces

1 cup cheddar cheese, grated

3 stalks scallions chopped, both white and green parts

2 large eggs

1/3 cup sour cream

Just a few simple ingredients.

For this recipe I first prepped some of the ingredients and prepared the pan. Select a rimmed cookie sheet and line it with parchment paper. Set aside. Take 6 tablespoons of unsalted butter and cut into small pieces. I put the pieces in a ramekin and then placed them in the freezer before continuing with the recipe.

Next grate 1 cup of cheddar cheese and prepare 3 scallions by cutting off the ends and removing the outer layer of the scallion. Then chop the scallion into small pieces using both white and green parts. Set aside the cheese and the scallions.

In a large bowl whisk together 2 cups all-purpose flour 1/2 teaspoon salt and 1 tablespoon baking powder.

Remove butter from freezer and add to flour mixture. Today I’m using the more traditional method of mixing the butter and flour with a pastry cutter. Continue to cut in the butter until you have formed small pebbles and the flour and butter are mixed. Then fold in the cheese and scallions gently until incorporated with the butter and flour mixture. Set aside.

In a small bowl add two eggs and 1/3 cup sour cream (I used a heaping cup of sour cream) and whisk together until completely smooth.

In this picture you can see the flour mixture blended with the cheese and scallions. To this you add the egg mixture as shown above. Using a wooden spoon gently mix the ingredients together until it begins to form a ball.

Lightly flour your surface and turn the dough out of the bowl onto the surface. Form the dough into a 10-inch by 2-inch rectangle. Cut 6 equal slices and then cut each slice in half. This creates 12 squares. You could form an 8-inch ball and cut triangles but I’m going to use these scones as sandwiches so I chose the square shape.

Place scones in a 375 degree oven and bake for 18 – 20 minutes. These took about 20 minutes. Test for doneness by inserting a toothpick into the center. If it comes out clean, scones are done. The scones are lightly browned and crusty on the outside. Remove from the oven and let cool on a cooling rack for about 10 minutes. That’s recommended. However, nothing better than eating one right out of the oven.

Choose a pretty plate and mound your scones on top for serving. For breakfast, these make great venues for a fried egg sandwich or a scrambled egg sandwich. I also use savory scones for Afternoon Tea and for Lunch.

Scones can be kept in an air-tight container for about three days. You can also freeze them. To reheat, place scones in aluminum foil and heat in a 350 degree oven until warm.

Hope you try this recipe. I was really happy with the outcome and the pictures you see in this post are from my first time making this recipe. Enjoy!


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