These savory cheddar cheese scones are made with sharp cheddar cheese and flavored with basil. Serve scones for breakfast or brunch with quiche, eggs, or a breakfast casserole.
These delightful cheese scones are somewhat similar to a biscuit and will make a nice alternative bread selection for your next breakfast or brunch.
Serve this scone recipe warm with plain or herb flavored butter for a special treat your family will love.
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Cheddar Cheese Scones Recipe
Cheddar Cheese Scones
Prep time
Cook time
Total time
These savory cheddar cheese scones are made with sharp cheddar cheese and flavored with basil. Serve scones for breakfast or brunch with quiche, eggs, or a breakfast casserole.
Author: Laura Warnke - VintageCooking.com
Recipe type: Breakfast
Cuisine: American
Serves: 8
Ingredients
- 2 Cups of all-purpose flour
- 2 Tablespoons of sugar
- 1 Tablespoon of baking powder
- 1 teaspoon of salt
- ¼ teaspoon of baking soda
- 1 Tablespoon of dried, crushed basil
- 1-1/2 Cups (6 ounces) of shredded sharp cheddar cheese
- 1 egg
- ½ Cup of sour cream
- ¼ Cup of vegetable oil
- 3 Tablespoons of milk
Instructions
- Preheat your oven to 425 degrees.
- In a large mixing bowl, combine the flour, sugar, baking powder, salt and baking soda and basil. Stir in the sharp shredded cheese and stir to coat the cheese.
- In a separate bowl, combine egg, sour cream, oil and milk.
- Stir the wet ingredients into the dry ingredients and mix with a wooden spoon or spatula just until incorporated.
- Turn out the dough onto a floured surface and knead gently until mixture forms together into a soft ball. Do not knead any longer than you have to in order for dough to stick together and be incorporated.
- Gently pat the dough out to approximately 12" round and about a ¼" thickness.
- Cut into 8 wedges if you are using a scone pan. You can also cut into 8-12 slices.
- Using a pie server or square spatula, remove and place the scones on a greased baking sheet or in a scone pan.
- Bake at 425 degrees for 15-20 minutes or until the scones are golden brown.
Notes
Makes 8-12 large scones. Serve warm with butter.
***If you don't want to knead the dough, you can make drop scones by scooping large spoonfuls of the dough onto a greased baking sheet. They will turn out looking a little bit more like biscuits, but will still retain their wonderful flavor.
***If you don't want to knead the dough, you can make drop scones by scooping large spoonfuls of the dough onto a greased baking sheet. They will turn out looking a little bit more like biscuits, but will still retain their wonderful flavor.
More Scone Recipes
Traditional Cream Scone Recipe
Cranberry Scones With Vanilla Glaze
