Best 20 Cheese Scones Recipes

CHEESE SCONES

Steps:

• Sift the flour, sugar, baking powder, baking soda and salt together. Add grated cheese and dried oregano and mix.
• Cut in the margarine or butter till mixture resembles fine breadcrumbs.
• Add the milk and mix to make a smooth dough. (add more milk if necessary to ensure mix is not too dry) Knead very lightly for ten seconds on a lightly floured surface.
• Roll or pat to about 3/4" thick (2 cm) and cut into individual scones.
• Top each scone with a little additional cheese and bake for approximately 12 minutes. Brush the tops with melted butter after removing from the oven.

BACON-CHEDDAR CHEESE SCONES

Steps:

• Preheat the oven to 400 degrees F.
• In a medium skillet, cook the bacon, stirring, until crisp, about 5 minutes. Remove with a slotted spoon and drain well on paper towels. Into a large bowl, sift together the flour, baking powder, sugar, and salt. Cut in the butter, cheese, green onions, and pepper with a pastry blender or fork, and work just until it starts to form lumps and come together. Add the bacon. Add 1 cup of the cream and work just until it becomes a sticky dough, being careful not to overwork.
• Turn out onto a lightly floured surface and pat until it comes together. Form into 2 large circles, about 7 inches in diameter and 3/4 inch thick and cut each into 8 wedges with a sharp knife. Transfer to baking sheet with a spatula, leaving 1/2-inch space between each wedge. Paint the tops of the wedges lightly with the remaining 2 tablespoons of cream and bake until golden brown, 22 to 23 minutes. Remove from the oven and let cool slightly on the baking sheet. Serve warm.

EASY CHEESE AND GARLIC SCONES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
• In a large bowl, sift together flour and salt. Rub in butter lightly with finger tips until mixture resembles coarse breadcrumbs. Stir in cheese and garlic. Make a well in the center of the mixture and pour in the milk, reserving 1 teaspoon for a glazing the scones. Gently mix, just until combined.
• Turn out onto a lightly floured board and knead briefly and lightly. Be careful not to overwork the dough. Press out dough to form a 1 inch thick round. Cut into 8 wedges. Place on prepared tray and brush with reserved milk.
• Bake in preheated oven for 10 to 20 minutes, or until light brown. Serve hot or let cool on a wire rack.

BLUEBERRY CREAM CHEESE SCONES WITH YOGURT GLAZE

Steps:

• For the scones: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper and set aside.
• Add the flour, granulated sugar, baking powder, salt and lemon zest to a food processor and pulse to combine. Add the butter and pulse until it's mostly pea-sized; a few larger chunks are okay. Dump the mixture into a large bowl and gently toss in the blueberries.
• In a medium bowl, whisk together the eggs, yogurt, vanilla and almond extract. Pour into the dry ingredients and, using a rubber spatula, mix until about 80 percent of the dry mixture is incorporated. Dollop teaspoon-sized plops of cream cheese all over the mixture, then gently fold the mixture just until the remaining dry ingredients are incorporated. (You want the cream cheese to generally stay intact but it will of course swirl a little.) Using an ice cream scoop or large spoon, divide the dough into 8 balls and place them on the lined baking sheets about 2 inches apart (they will spread quite a bit). Bake until the tops are lightly browned and the bottoms are golden, 16 to 20 minutes.
• For the glaze: Meanwhile, whisk together the powdered sugar, yogurt and salt in a bowl.
• Let the scones cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool for 5 more minutes. While they're still a little warm, brush with the glaze, then sprinkle with the sanding sugar, if using. These are best enjoyed the day of.

EASY CHEESE SCONES - IN A HURRY.

Steps:

• Preheat oven to very hot- 225 degrees C.
• Mix flour, cheese, milk and salt together until combined.
• The mixture is fairly moist and sticky.
• Put about a rounded tablespoon of mixture onto a greased tray.
• Makes 10- 12 scones approx.
• Sprinkle on the paprika if you wish.
• Bake for about 15 minutes.
• I turn the tray round half way through cooking for an even result.
• Best served warm- split and serve with butter (optional).

HAM & CHEESE SCONES

Steps:

• For sauce, combine all ingredients. Refrigerate until serving. Preheat oven to 375°. , For scones, in a large bowl, whisk flour, baking powder and salt. Add ham and cheese; toss to combine. Stir in whipping cream just until moistened., Turn onto a lightly floured surface; knead gently 10 times. Pat dough into two 7-in. circles. Cut each into six wedges. Place wedges on a greased baking sheet. , For topping, whisk egg with water; brush over scones. Sprinkle with poppy seeds. Bake 40-45 minutes or until golden brown. Serve warm with peach sauce.,

CREAM CHEESE SCONES

Steps:

• Preheat oven to 425 degrees.
• Measure dry ingredients into food processor and pulse until well combined. Cut butter and cream cheese into small chunks and distribute throughout processor bowl.
• Hit pulse about 10 times for 1-2 seconds each pulse until course crumbs develop.
• Pour milk and vanilla through feed tube in a slow stream while pulsing until cohesive but crumbly dough forms.
• Turn dough onto floured surface and gently squeeze it into a ball. Flatten and gently shape into an 8 by 8 inch square. Cut into 16 even squares.
• Place on ungreased baking sheet and bake 15-18 minutes until lightly browned.

LEMON-CREAM CHEESE SCONES

Steps:

• Heat oven to 400°F. Mix flour, 1/4 cup sugar, the lemon peel, baking powder and salt in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs.
• Mix cream cheese and egg in small bowl until smooth. Gradually stir in milk. Stir cream cheese mixture into flour mixture until dough leaves side of bowl and forms a ball.
• Drop dough by 8 spoonfuls about 2 inches apart onto ungreased cookie sheet. Brush with lemon juice. Sprinkle with sugar.
• Bake 16 to 18 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

APRICOT CREAM CHEESE SCONES

Steps:

• In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder and salt. Cut in the cream cheese and butter, using your fingers, a pastry blender, fork, or a mixer, until the mixture resembles coarse cornmeal, then stir in the apricots. In a separate bowl whisk together the egg, vanilla and milk.
• Combine the liquid and dry ingredients and stir until the dough becomes cohesive. Don't mix and mix and mix; the more you work with the dough, the tougher it'll get.
• Turn the dough out onto a floured work surface, and fold it over several times, until it holds together. Pat the dough into a 3/4-inch thick rectangle.
• Cut scones with a round cutter, gathering the scraps and re-rolling the dough. Or simply cut the dough into squares or diamonds. Brush the tops lightly with milk and sprinkle with sparkling white or pearl sugar.
• Place scones about 2 inches apart on an ungreased or parchment-lined baking sheet. Bake them in a preheated 425°F oven for 8 minutes. Turn the oven off, leave the door closed, and continue to bake for 8 more minutes, until the scones are a light, golden brown. Serve hot, with clotted cream and jam or raspberry curd.

CHEESE AND APPLE SCONES

Steps:

• Preheat oven to 450°; grease a baking sheet.
• In a bowl, mix the cheese and apples together.
• In another larger bowl, combine flour, sugar, baking powder, salt, and baking soda.
• Cut in butter with a pastry blender until mixture resembles coarse crumbs.
• Add in buttermilk and mix together just until blended and moistened; fold in cheese-apple mixture.
• Place dough on a floured work surface and knead 10 times; with the palm of your hand, pat dough into a 9-inch circle, then cut into 8 wedges.
• Separate the wedges and place them on the prepared baking sheet.
• Bake in preheated oven for 15 minutes, or until golden brown.
• Cool slightly on wire rack and serve warm.

POTATO AND CHEESE SCONES

Steps:

• Combine flour, baking powder and salt in a medium bowl.
• Cut in butter (or margarine) until consistency of coarse crumbs.
• Add cheese. Stir.
• Combine potatoes and milk in small bowl. Add to flour mixture. Stir until soft dough forms. Turn out onto lightly floured surface. Knead 6 times.
• Shape into flat disc. Roll or press out to 8 inch circle, about 1/2 inch thick. Place on greased baking sheet.
• Brush surface with egg yolk. Score circle into 6 wedges. Bake in 425 degree F oven for about 20 minutes until risen and golden.
• Cut or break apart at score marks.

RASPBERRY CREAM CHEESE SCONES

Steps:

• Preheat oven to 400 degrees.
• Line cookie sheet with parchment paper and set aside.
• In a bowl, whisk together all dry ingredients. Flour, Baking Powder, Sugar, and Salt.
• Gently cut in butter with knives, or use a pastry machine until only a few lumps of butter remain. (See link below for instructional video)
• Pour 1 cup heavy cream over mixture and stir gently with rubber spatula just until dough begins to form. Be careful not to over mix during this step.
• Gently fold in raspberries, they will get a little smashed but that is okay!
• Over lightly floured surface, knead dough a few times until you can form a ball.
• Flatten out dough into 8 inch circle, and cut into even triangles. We got 8 scones (see picture).
• Lay triangles of dough flat on cookie sheet.
• Brush the top of each scone with remaining Heavy Cream.
• Bake for 16-18 minutes, or until scones begin turning golden brown around the edges.
• While scones cool, make cream cheese glaze by placing all ingredients in a bowl and beating until well combined.
• Drizzle Cream Cheese Glaze over scones and serve warm.

CHEESE BOARD CORN CHERRY SCONES

Steps:

• Preheat oven to 425°. Adjust rack in center of oven. Line 1 or 2 baking sheets with parchment paper or a baking mat.
• Sift together flour, baking soda and baking powder into a large bowl.
• Add salt, 2/3 cup sugar, and the cornmeal. Stir with a wooden spoon until combined.
• Add butter and cut in with a pastry cutter until it is the size of small peas. Using the spoon, mix in cherries.
• Make a well in the center; add buttermilk. Mix briefly, until ingredients just come together; some loose flour should remain at bottom of bowl.
• Let the batter stand for 5 minutes.
• Gently shape the dough into balls about 2 1/4 inches in diameter (they should have a rough, rocky exterior) and place them on the prepared pans about 2 inches apart.
• Sprinkle the 1/4 cup sugar on top of the scones.
• Place the scones on the middle rack of the oven and immediately turn the temperature down to 375°.
• Bake 20-25 minutes, or until the scones are golden. Transfer the scones to a wire rack to cool.

PEPPERED BACON AND CHEESE SCONES

Steps:

• Preheat oven to 400°. In a large bowl, whisk the first 5 ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in cheese, bacon and shallot., In a small bowl, whisk egg and buttermilk until blended; reserve 1 tablespoon mixture for brushing scones. Stir remaining mixture into crumb mixture just until moistened., Turn onto a lightly floured surface; knead gently 10 times. Pat dough into an 8-in. circle. Cut into 8 wedges. Place wedges on a greased baking sheet. Brush with reserved buttermilk mixture., Bake 20-25 minutes or until golden brown. Serve warm.

BUTTERMILK, CHEESE, SHALLOTS & POTATO SCONES

Steps:

• In a small frying pan, melt butter and add shallots, cook on medium low heat until, soft and tender. Remove from pan, cool and set aside until needed.
• Preheat oven to 425 degrees F.
• In a large bowl stir together flour, baking powder, baking soda, sugar and salt.
• Cut in the shortening until it resembles fine bread crumbs, then stir in the cheese, cooled shallots and the mashed potatoes.
• Beat the egg and buttermilk together and pour into the flour, cheese and potato mixture all at once, stirring lightly until you have a soft sticky dough.
• Add the dough to a lightly floured surface and pat into a large circle about 3/4 to an inch thick. I use a water glass to cut out the dough.
• Place the scones on an ungreased cookie sheet and bake in a 425 degree oven for 10 - 12 minutes, until golden brown.

IRISH BUTTERMILK SCONES / CHEESE & HERB SCONES

Steps:

• Preheat oven to 450°F (gas mark 8).
• Sift flour with salt and rub in butter or margarine.
• For Cheese& Herb Scones add mustard, cheese and herbs to the dry ingredients at this point.
• Make a well in the centre and pour in the egg and most of the buttermilk.
• Mix quickly to form a soft dough, adding a little extra buttermilk if necessary.
• Turn out onto a floured surface and roll out lightly until 1" thick.
• Working quickly, cut into 2" rounds.
• Glaze with egg or milk and set on a floured baking sheet.
• Before baking, dust scones with cinnamon sugar for Buttermilk Scones or sprinkle a little grated cheese on top of each scone for Cheese& Herb Scones.
• Bake for 15-20 minutes until light brown.

CHEESE SCONES FILLED WITH CORONATION CHICKEN SALAD

Steps:

• Rub the flour and butter together in a bowl until it resembles coarse bread crumbs. Stir in the cheese and add enough liquid to make a soft, pliable dough. Transfer to a floured board, and knead it lightly. Roll and cut out scones. I like to use a fairly large octagonal cutter. Bake at 400 degrees in a preheated oven for about 18 minutes. Cool on a wire rack. Cut a thin slice from the top of each scone, and then hollow out the center, leaving a case for you to fill with Coronation Chicken.;
• Coronation Chicken Salad: Poach, grill or steam the chicken for 8 minutes. When cool enough to handle, dice and mix with the melon and celery, then fold in the mayonnaise and curry paste. Spoon into the scones, decorate with basil or mint, and serve.

HAM, CHEESE AND ONION SCONES

Steps:

• Place flour, baking powder, garlic salt in mixing bowl and stir together. Grate cold butter into mixture and stir till coarse meal.
• In a seperate bowl whisk together buttermilk and egg. Add this to the dry mixture as well as the cheese, onion and ham.Stir just till combined.
• Place this on a floured board and knead a few times. Pat into a 1" thick shape and cut with a large cookie cutter.
• Place on greased baking sheet or sheet lined with parchment paper. Bake at 350 degrees for 20-25 minutes.

SERIOUSLY STRONG SCOTTISH CHEESE SCONES

Steps:

• Mix the flour, salt and pepper together.
• Massage in the butter and then slowly mix in the grated cheese.
• Beat the egg and add in the milk; add mixture to the dry ingredients to create a soft, elastic dough.
• Roll out the mixture on a lightly floured surface. Cut into round shapes and place on a well greased tray.
• Brush the top with milk and sprinkle a little extra cheese and pepper on top.
• Bake in a pre-heated oven in the center at 400 until golden brown.

APPLE AND CHEESE SCONES

Steps:

• Preheat oven to 400 degrees F.
• In a bowl, whisk together flour, salt & baking powder, then rub in the butter, before stirring in the cheese.
• Peel & core the apples, then grate them coarsely, before stirring them into the flour mixture, along with the mustard, half of the beaten egg & enough apple juice to bind the mixture together into a soft dough.
• On a lightly floured surface, gently roll out (or press) the dough into a round about 3/4-inch thick, then using a 3-and-1/2-inch plain round cutter, stamp out 6 rounds, re-rolling the trimmings as necessary.
• Transfer these rounds to a baking sheet, then brush the tops with the remaining beaten egg & bake for 15-18 minutes, or until risen & golden.
• Place on a wire rack to cool, before serving warm, split in half & buttered.