Fluffy Sharp Cheddar Scones (Printable Version)

Fluffy, golden baked scones with sharp cheddar and a hint of mustard, perfect for any warm meal.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - ½ teaspoon salt
04 - ¼ teaspoon ground black pepper
05 - ½ teaspoon dry mustard powder (optional)

→ Dairy

06 - ½ cup whole milk
07 - ½ cup unsalted butter, cold and cubed
08 - 1 cup sharp cheddar cheese, grated
09 - 1 large egg

→ Optional Add-Ins

10 - 2 tablespoons chives or spring onions, finely chopped

# Step-by-Step:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, baking powder, salt, black pepper, and dry mustard powder.
03 - Add cold cubed butter and rub in with fingertips until mixture resembles coarse breadcrumbs.
04 - Stir in grated cheddar cheese and finely chopped chives or spring onions if using.
05 - Whisk together milk and egg in a small bowl; reserve 1 tablespoon for brushing.
06 - Pour remaining milk and egg mixture into dry ingredients, mixing gently with a fork until just combined, avoiding overworking.
07 - Turn dough onto a floured surface and gently pat into a round approximately ¾ inch thick.
08 - Use a 2-inch round cutter to cut out scones, re-rolling scraps as necessary. Arrange scones on prepared baking sheet.
09 - Brush scone tops with reserved milk and egg mixture.
10 - Bake in preheated oven for 12 to 15 minutes until risen and golden brown.
11 - Allow scones to cool slightly on a wire rack. Serve warm with butter if desired.

# Expert Advice:

01 -
  • They're genuinely foolproof once you stop overthinking the dough, which means even your bad-cooking days can end well.
  • The mustard powder hides in the background like a secret handshake, adding complexity without announcing itself.
  • Fifteen minutes from oven to table means you can serve these warm and still be considered someone who has their life together.
02 -
  • Overworking the dough is the only real failure point here, so when it says mix gently, treat it like you're folding in egg whites, not kneading bread.
  • The cold butter matters more than any other ingredient, it's the difference between tender scones and dense hockey pucks.
  • If your cutter is warm or you twist while cutting, the edges seal and they won't rise properly, so use a cold cutter or just cut them into rough rounds with a knife.
03 -
  • If your kitchen is warm, work quickly and keep everything cold, chill the dry ingredients in a bowl for 10 minutes before mixing if you need to.
  • A bench scraper or old butter knife works just as well as a proper pastry cutter if you don't have one, you just need clean edges.

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