Cheddar and Green Onion Scones
Savory scones stuffed with grated cheddar and fresh green onions. Easy to make for a brunch or breakfast and guaranteed to impress!
Cheddar and Green Onion Scones
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Some people think that the best part about pie is the filling, but I’m much more of a crust guy. To me, a good crust makes a good pie. If the filling sucks, whatever, I’ll just scoop it out and eat the crust. These Cheddar and Green Onion Scones remind me of the best savory crust ever.
That’s why scones are the best thing ever invented because they are essentially pie crust filled with more pie crust. Just crust on crust on crust.
AND they are easier to make than pie crust because there’s no intense rolling process. Adding a huge amount of cheddar and green onions to the dough before you bake it just ups the levels of deliciousness.
The only sad thing about these Cheddar Scones is that they don’t keep very well so eat them immediately so just eat them right away. Probably not an issue!
Cheddar and Scallion Scones
Equipment
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons sugar
- 1 teaspoon kosher salt
- 6 tablespoons unsalted butter cubed
- 2 cups grated cheddar cheese
- ¼ cup chopped scallion greens 1 bunch
- ¾ cup heavy cream + some for brushing
Instructions
- Preheat oven to 425 °F. Grate cheese and chop scallion greens.
- In a medium bowl stir together flour, baking powder, sugar, and salt. Cube cold butter and use your fingers to mash it into the flour mixture until it’s in pea-sized pieces. You can also use a pastry cutter, but I just use my hands.
- Stir in cheddar cheese and scallions and then add in cream. Stir until the dough is in a flakey ball. Knead dough a few times.
- Turn out dough onto a lightly floured surface and once dough is in a ball, roll it into a disk about 7-8 inches in diameter. It should be 1/3-1/2 inch thick. Then cut into eighths.
- Transfer scones to a baking sheet line with parchment paper and brush scones with cream.
- Bake scones for 20-22 minutes at 425 °F until they are flakey and browned on top.
- Let scones cool briefly before eating.
- These scones are best right away but you can heat them for a few minutes in a 350 degree oven.
Nutrition
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- Want a different scone option? Try these Sun-Dried Tomato Scones!
Cheddar and Green Onion Scones
There’s only two add-ins for these scones and you want a lot of both of them: Cheddar and green onions (scallions). You could also use chives, but I like scallion greens.
Could you leave either of these out? Sure… I guess. But they really do take the scones to another level.
Once those are ready to go you can toss together the actual scone dough.
Like I said, this is basically a pie crust with some extra leavening ingredients. Stir together the flour, baking powder, salt, and sugar in a medium bowl and then add the cubed butter.
You could use a fancy dough cutter to mix the butter into the flour, but I just use my hands. You can just carefully work the butter into the flour until it’s in pea-sized pieces and then toss in the cheddar and green onions. You want to add these while the dough is dry so you can evenly distribute them throughout the dough.
Finally, stir in the cream and knead it a few times until it comes together in a ball.
Then turn it out onto a lightly floured surface and roll the dough into a rough circle. Don’t stress about the size. You are looking for 7-8 inches in diameter, but don’t freak out if it isn’t perfect.
Then I like to use a dough scraper to cut the Cheddar Scallion Scones into eighths and lift them off the board.
Baking the Cheddar Scones
Transfer these scones onto a baking sheet lined with parchment paper and brush them with some extra cream. This will help them get nicely browned in the oven.
Bake these Cheddar and Green Onion Scones at 425 degrees F. until they are flaky and nicely browned around the edges, about 20-22 minutes.
These were my finished scones!
These Cheddar Scallion Scones are best served warm so grab one right away!
If you must reheat these Cheddar and Green Onion Scones, you can do so in an oven for a few minutes at 350 degrees. That will loosen them up a bit, but they really are best straight out of the oven.
Here are a few other great savory breakfast bread recipes!
- Cheesy Savory Monkey Bread
- Guinness Beer Banana Bread
- Bacon Cornbread
- Everything Bagel Pull Apart Bread from Sally’s Baking Addiction
This post transported me right back to my childhood! My Mum used to make similar scones. She used milk instead of cream & also added some dried herbs. I loved them so much more than sweet ones! You are right though, best steaming hot from the oven, with just a dab of real butter. I can almost smell them :-)
Made these today! Took no time at all and simply delicious
I added Crispy bacon (crumbled) and dried oregano! OMG!
Would these freeze well at all? Second time I am making them and just love them, would love to make more and have them for on hand for an on the go snack.
Not sure of Nick’s opinion, but I have frozen these both cooked & uncooked with success.
Great thanks Felicity, I have some in the freezer from the last batch I made to see how it comes out.
I absolutely love this recipe. I’ve made it once and am about to make them again tomorrow!
T had turned on the oven to 450 °F but my Cheddar and Green Onion Scones were great!