Cheddar Cheese and Scallion Scones

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Yield: 10 scones

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When most people think of scones, they think sweet: classic currant, cranberry-orange, offbeat chocolate chunk. But scones are just as delicious in savory versions, like this moist cheddar cheese and scallion version, perfect with your breakfast scrambled eggs.

Cheddar Cheese and Scallion Scones

star rating (25) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 10 scones
Published: 04/23/2012


  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 6 tablespoons cold butter, cut into pieces
  • 1 cup grated or chopped sharp cheddar cheese; we prefer Cabot extra-sharp
  • 3 scallions, cleaned, trimmed, and chopped (both white and green parts)
  • 2 large eggs
  • 1/3 cup milk, cream, sour cream, or ricotta cheese
  • 1 tablespoon Dijon mustard, optional, for flavor
  • 1 teaspoon hot sauce, optional, for zing


1) Preheat the oven to 375°F. Lightly grease a baking sheet, or line it with parchment.

2) Whisk together the flour, salt, and baking powder. Work in the butter with your fingers to make an unevenly crumbly mixture.

3) Toss in the cheese and scallions.

4) Mix together the eggs and cream (or dairy of your choice); and the mustard and hot sauce (if you're using them). Add to the dry ingredients, stirring just until everything is evenly moistened; the dough will be very sticky.

5) Liberally flour the counter and your hands. Pat the dough into a 10" x 2" rectangle. For larger, flatter scones, pat into a 15" x 3" rectangle.

6) Cut the rectangle into 5 squares; then cut each square in half diagonally, to make a total of 10 triangular scones.

7) Place the scones on the prepared baking sheet, leaving at least 1" between them.

8) Bake the scones for 20 to 23 minutes, until they're nicely browned. Remove them from the oven, and serve warm or at room temperature. Store, well-wrapped, at room temperature, for several days; freeze for longer storage.

Yield: 10 scones.


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  • star rating 04/25/2015
  • Valerie from East Haddam, CT
  • Made them for Easter to serve alongside asparagus soup, and they were a huge hit. I substituted chives for scallions and used half and half for the dairy. They were slightly crisp On the exterior but tender inside. Most people ( and you have to know my family members are all very health-conscious and careful about diet) couldn't help but have two. Just awesome, and so very easy! Thank you, King Arthur
  • star rating 03/06/2015
  • GDad from KAF Community
  • Very good recipe. I'll definitely be making these again and trying different types of cheese and filling.
  • star rating 02/14/2015
  • Janet from Montreal, Qc
  • To reduce the amount of mixing time I grated the butter straight out of the fridge and then put it back into the fridge until it was time to mix it in. Yields very flaky scones.
  • star rating 02/12/2015
  • Mrs. Babs from Michigan
  • I am not a baker. My husband is a King Arthur Flour loyalist and we invested in a 50lb bag because we make our own bread each week instead of buying store-bought garbage. I've gotten pretty good at a simple no-knead recipe and when I saw a KAF recipe for scones pop up on my facebook news feed, I figured I'd try because of the 'easy' disclaimer. These turned out FANTASTIC! I mean, absolutely divine. Like something you'd get at a bakery. I used plain store brand sharp cheddar (cubed it) and a white onion. I didn't have scallions, but I figured the onion would give it a similar taste. I also used sour cream for the dairy. Maybe I am turning in to a baker after all. Love you, KAF! Thank you for your amazing product and excellent website filled with superb recipes!
  • star rating 02/01/2015
  • Kathi from
  • These are excellent. I made them as a base for sausage biscuits with gravy. I used a store brand cheddar, sour cream (had it), and I added the mustard. I also had to add a couple extra tablespoons of milk to bring the dough together. Fantastic!
  • star rating 12/27/2014
  • C from Ellison Bay, WI
  • Flavor definitely depends on quality of the cheese. And moisture content of the dough depends on which liquid you use and, I suspect, on how the cheese is grated, fine or coarse. I made these with cream and finely grated cheddar and I had to increase liquid to a generous 1/2 c. to bring a very crumbly dough together. That said, the baked scones were delicious and had great texture.
  • star rating 12/12/2014
  • Nicole from Cali
  • star rating 10/19/2014
  • Chrystal from Wisconsin
  • I will be definitely be making these again. They turned out really nicely when I used yogurt.
  • star rating 10/08/2014
  • Maureen from Washington, DC
  • These are truly amazing. Light, rich and flavorful, like an elegant, tender pastry. I left out the scallion and used a mixture of cheddar and Parmesan, and baked them until just golden. I've made lots of scones and these are, by far, the loveliest. Thank you for this wonderful recipe.
  • star rating 09/05/2014
  • Doodler from California
  • These were good for my first attempt at the recipe, just a couple notes... The addition of cheese made for a much more dense product than the usual sweet variety I am accustomed to. I cut portion size down to 12 from 10 because the richness of the cheese and could have gone smaller. I served these for a light nosh with Bloody Marys at an impromptu morning gathering. I highly recommend that combination! I do wish I had made them even smaller, maybe bite sized for a gathering like that.
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