If you like cheese scones, you will love these beauties.  Super easy, super quick and super delicious.  For a twist I crumbled a bit of blue cheese with the Cheddar -turned out awesome.  Betcha can’t eat just one…

Tip – no buttermilk – use regular milk and add 1 tablespoon of vinegar – works like a charm.

Cheese Scones

2 1/4 cups all-purpose flour
2 tablespoons granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 cup cold butter, cubed
1 cup old cheddar cheese, shredded
1 cup buttermilk
1 egg, lightly beaten


1.  In a large bowl, stir together the flour, sugar, baking powder, baking soda, cayenne pepper and salt.

2. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs.

3. Stir in the cheese.

4. Add the buttermilk all at once, stirring with a fork to make a soft, sticky dough.

5. With lightly floured hands, press the dough into a ball.

6.  On a lightly floured surface, knead gently 10 times.

7  Pat out the dough into a 3/4-inch thick round.

8.  Using a 2-1/2-inch floured cutter, cut out rounds.

9.  Place on a ungreased baking sheet.

10.  Gather up the scraps and repat dough once; cut out more rounds.

11.  Brush the tops of the scones with egg.

12.  Bake in a 425 degree F oven for 12 to 15 minutes or until golden.

**Recipe and picture taken from…the recipe site for all your needs.

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I made these scones for Christmas morning – tradition in my house is to sit in front of the tree with coffee, scones and sweet bread, open presents and just enjoy!

2 cups all-purpose flour

3 Tbls suger, plus more for sprinkling tops

1 Tbls baking powder

3/4 teaspoon salt

6 Tbls of unsalted butter, cold and cut into pieces( I only had regular salted butter – worked fine)

1 1/2 cups fresh blueberries( I used frozen) – rinsed

White chocolate pieces – as many as you think you need (optional – chocolate chips were not in the recipe but I added them and the scones were delicious!)

1 tsp lemon zest (grated)

1/3 cup heavy cream, plus more to brush tops

2 large eggs lightly beaten

Adjust rack to centre of oven – heat to 400 degrees

In a large bowl sift together flour, 3 tbsp of sugar(I added 5 tbsp sugar), baking powder and salt.  Using a pastry blender cut in butter until the larges pieces are the size of small peas.

Stir in blueberries,zest and white chocolate chips(if using).

Whisk together cream and egg in a separate bowl.

Make a well in the center of dry ingredients and pour in cream mixture.

Stir until dough comes together (At this point I added extra flour as the dough is a little too moist)

Turn out on floured bowl and knead a few times  – pat dough into a 6 inch square about 1 1/4 inches thick.

Using a floured knife – cut into three inch squares.

Cut squares in half on the diagonal to form eight triangles.

Transfer to baking sheet – brush tops with cream and sprinkle more sugar.

Bake until golden brown – 20 t0 22 minutes

Transfer scones form baking sheet to wire rack.

Voila – Enjoy!