The BEST Cheese Scones

This is the ultimate cheese scone recipe! Different from your usual cheese speckled ones, it has two types of cheese in each biscuit. I spent a few years until I got to what I wanted, which was to bite into a pool of melted cheese and a sharp flavor at the same time. Enter these double cheese scones, so good you’ll want to make them all the time.

I’ve been baking them for a few years now, since the time when I used to have a coffee shop. Scones ranked very high on my list of things to serve, and let me tell you these became quite famous among the regular crowd.

The only type of cheese scone I had seen around was similar to these savory scones (without the green onions) and they were not what I wanted to serve. I was interested in being able to bite cheese, not only have a cheese flavor.

So when it was time to look for my own cheese scone, I went straight to a recipe I’d had my eye on what seemed like forever. It was loaded with butter, cream, and cheese.

At first, it didn’t bother me a bit, those golden triangles were flying off the wooden plate. But a few weeks later, a regular customer came to me and commented that he had to stop at one because they were too heavy to have in the morning.

Too heavy? They were little bombs, tons of double cream, eggs, and a humongous amount of butter. So I streamlined them. A little. Not too much. Enough for my regulars to buy two instead of one if they so wished.

And what did I get? Probably the best scone ever, with a buttery flavor, two types of cheese - each one doing its own thing, one sharp and one melty - a flaky dough that rises and an eye-catching golden top with crunchy bits of cheese around it.

Those crunchy pieces of cheese are by far the best part. The best!

OMG just wanted to say that I made these many times and they are to die for!! So delicious! I freeze them and can eat a whole pan just as they come out of the oven. Your recipes are great Paula!

Macarena ~ a reader

But, let's get on with the recipe.

Ingredients 

• Cheeses: what makes these scones different - and in my opinion better - are the two kinds of cheese (image above). One has to melt really well (I use mozzarella, the pizza type which melts like a charm) and the other has to have a sharp flavor (I use Fontina). They each do their thing adding a much-needed kick and a melty bite.
• Baking powder: it is essential when making scones. Otherwise, they won't rise and you will have hockey pucks rather than fluffy scones. Trust me, I've been there. Make sure it works, that is, that is fresh and not three years old.
• Sour cream and milk: this is the liquid part and I always use full fat or regular. You can use low-fat but take into account that they differ in consistency and ingredients depending on the brand, especially sour cream.
• Butter: use unsalted. A good brand will give you good results. It is an important part of a scone, essential for the flakiness.
• Herbs: I love how dill works with the cheeses. But you can certainly use another herb. Thyme and chives always work.

Easy steps 

By hand: I like to make them this way. So I use a large bowl (image above) and a fork for mixing the first part. First I add the liquids to the dry, I mix lightly with a fork, add the cheeses and herbs and mix a bit more. The rest is finished in the floured counter. 

Food processor: you can make the dough (before adding the cheese) in the processor. The butter has to be processed only until the size of beans, or peas at the most. This is very handy if you tend to overwork doughs or have very hot hands. Remember that this dough needs to be as cold as possible. 

Shaping

In the second place, I like triangles like the ones in this post. They can be uneven too. I make a rectangle and cut them with a kitchen knife.

Don't overwork the dough when shaping.

You can, in theory, use any cookie cutter.

But plain round ones or triangles are the best in my opinion.

If you use a shaped cookie cutter - like the flower shape I used with the Buttermilk Scones - you will see that they lose most of the shape after baking. So I don't see the point. If you do want shapes, choose large ones like starts or those that have few details and sharp angles. They will probably hold the shape better.

Top tips

1. The first rule of scone baking is very cold ingredients. I’m not kidding when I say frozen butter, at least very cold. And don’t take the cream half an hour before you start mixing the scones. Butter, cream, milk, they belong in the fridge until you need to scatter and pour them.
2. The second rule is not to overwork the dough. It should come together but still have floury patches. You don’t need to work it until it’s smooth, like a pie dough for instance. It is an uneven dough, with a dry spot here and there, and that’s good for flakiness later.
3. The third rule is to pop them in the freezer for 15 minutes after shaping them and before baking them. That ensures that they bake and rise as much as they can.
4. The fourth rule is a rather high oven. They need that extra heat (and baking powder) to rise however they can in spite of all that butter and cream. And if by any chance you forgot to turn the oven on before you start with the mixing, please don’t leave the baking sheet with the cut scones waiting on the counter. Put them in the fridge or freezer the ten or fifteen minutes it takes for the oven to reach its temperature.

When you sell food, the visual aspect is very important, so I was somewhat concerned about that cheese melting in the oven and turning dark and crispy around the scones, because, well, they looked too rustic and homey.

It ended up being the main reason these cheese scones were a hit, they had to have those cheesy bits or customers would complain. And as we all know, the customer is always right.

I used to serve one of these cheese scones, warm, with a bowl of soup (pumpkin or leek/potato) and a small green salad.

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Very adapted from The Barefoot Contessa Cookbook, by Ina Garten