This is the ultimate cheese scone with two types of cheese in each melty bite, different from the usual speckled ones. 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. Even if you're a beginner, this detailed post has all my tips and tricks.
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I've been baking them for a few years now, since 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, and they were not what I wanted to serve. I was interested in biting cheese, not only having a cheese flavor.
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!
What our readers are saying:
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. (Macarena)
Amazing recipe, my family said it was the best scone I ever made! The tips and details were just what I needed I'm not an experienced baker. (Carol)
Ingredient list
- Cheeses: what makes these scones different (and better?) are the two kinds of cheese. One has to melt well (I use mozzarella, the pizza type which melts like a charm), and the other has to have a sharp flavor (I use Fontina or cheddar). 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's not expired.
- Sour cream: use the regular type, full-fat sour cream. It adds richness and moisture.
- Whole milk.
- Unsalted butter.
- Salt: I like using kosher salt or fine sea salt when baking. But regular table salt works just fine.
- Egg: fresh, large.
- All-purpose flour.
- White granulated sugar.
- Herbs: I love how dill works with the cheeses. But you can certainly use another herb like thyme. It can also be omitted.
How to make cheese scones
- By hand: I like to make them this way. So I use a large bowl (image above) and a fork or a pastry cutter 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 on 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 handy if you tend to overwork the dough or have hot hands. Remember that this dough needs to be as cold as possible.
Forming scones
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 for making scones
Scones have simple everyday ingredients, but a few pointers should be followed if you want soft, tender ones that are nicely risen.
- Very cold ingredients. I measure but leave the ingredients in the fridge until it's time to use them. Don't take the cream for half an hour before mixing the scones. Butter, milk cream and other wet ingredients belong in the fridge until you need to scatter and pour them.
- Handle the dough lightly. Don't overwork the dough. It needs to remain cold so the butter doesn't start to melt. It's the way to get soft, tender scones that rise well.
- Very cold dough before baking. 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.
- A rather high oven. They need that extra heat to rise however they can despite all that butter and cream. And if you forgot to turn the oven on before you start mixing, please don't leave the baking sheet with the cut scones waiting on the counter. Put them in the fridge or freezer for the ten or fifteen minutes it takes for the oven to reach its temperature.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Variations: use different types of cheese and make sure one of them melts well. Add some spice to the scone dough like cayenne pepper, smoked paprika, chili powder, or mustard powder. Use chopped fresh chives instead of herbs or in addition.
- Make ahead: you can cut and freeze them before baking. When the craving hits bake them directly from the freezer, no need to thaw them.
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 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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Best Double Cheese Scones
Ingredients
- 1 ⅓ cup unsalted butter, cold
- 4 cups all-purpose flour
- 2 tablespoons sugar
- 2 tablespoons baking powder
- 2 teaspoons salt
- 1 extra-large egg
- ⅓ cup sour cream
- ⅔ cup whole milk
- 5 oz mozzarella cheese, in small cubes
- 5 oz sharp cheddar cheese, in small cubes (I used Fontina before, but cheddar is SO much tastier!)
- 2 tablespoons coarsely chopped fresh dill or 2 teaspoons dried or fresh thyme, optional
Instructions
- Preheat oven to 375ºF (190ºC).
- Cut cheeses into bite size pieces.
- In a small bowl lightly mix egg, sour cream and milk.
- In the bowl of a food processor, mix flour, sugar, baking powder and salt. Add cold butter, cut into cubes and pulse until you have a coarse mixture, the butter the size of peas.
- Transfer to a large bowl, add wet ingredients and mix with a fork until you have a shaggy mass with some dry patches. Add cheeses and dill and mix some more but just to combine.
- Dump onto a lightly floured counter, cut in half and form one of the pieces into a rough rectangle. It doesn't matter if it's very irregular and has a dry bit here and there.
- Cut scones into triangles with a kitchen knife or dough scraper, or use a round cookie cutter (dip it in flour and make one clean press down, don't rotate it left and right when cutting, as it will prevent the scones from rising properly).
- Repeat with second piece of dough, cutting 6 more triangles.
- Transfer to a greased baking pan or lined with parchment paper.
- Bake for about 25 to 30 minutes, until golden, dry and cheese has melted and crusted.
- Cool for 5 minutes and eat warm.
- Store leftovers in the fridge, wrapped in foil. Rewarm for 5 or 10 minutes before eating.
- You can freeze the unbaked scones for 1 month, wrapped in foil. Bake the frozen as directed above.
Notes
Top tips for making scones
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, and milk belong in the fridge until you need to scatter and pour them. Don't 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. Very cold dough. 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. 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 for the ten or fifteen minutes it takes for the oven to reach its temperature.Very adapted from The Barefoot Contessa Cookbook by Ina Garten
Cocoa and Lavender says
This made me laugh out loud... because i definitely live in the US, but am definitely NOT a tailgate kind of guy. Can I still have these, please? I have been to a few tailgates in my time, and I have to say - I would probably go more often if YOU were cooking for them. Generally, the food is pretty bad. So, if you come here for a University of Arizona game, I will come to your tailgate. Deal? ~ David
Gianne Fanti - Health Kitchen says
Yummy! I would live just on a cheese bread. This scones are the ultimate heavenly dream.
Dorothy at Shockngly Delicious says
Textbook perfect scones!
Renee says
Oh the delight of a perfectly baked scone. So true not to over work/knead the dough. Biting into those chunks of cheese is simply heaven (can you tell I'm a cheese lover?).
yummychunklet says
Ooh, the dill sounds fantastic!
Deb says
I was really late to the party, only discovering TV cooking shows and Ina Garten in 2010! Gasp! I brought all her books before I began my blog. I enjoy her recipes as they are almost fail proof. Yes many are "rich" but I enjoy the simplicity of her cooking style.
I have made scones with grated cheese, but never thought about big chucks of melting delight! My goodness those are the best savory scones I have ever seen! Warm from the oven they are outstanding!
Pamela @ Brooklyn Farm Girl says
I am loving the dill in these scones...definitely adding to the list of "must make!". I can only imagine how yummy they smell!
Susan Lester says
These look amazing! I can see why they were a customer favorite! They're perfect for soup & salad dinners.
Susan says
My goodness Paula! Your scones look amazing! My friends were just saying last night that it was time to have them over for brunch again (nice friends right? 🙂 ) and I totally think your scones needs to be included. All that cheese!
Anne @ Webicurean says
I would have been buying these every day! Do you know how hard it is to find savory baked breakfast goods around here? Everyone wants sweet--but these cheesy scones are my type of thing!
Megan Wood says
I've never made scones but this recipe wants me to change that stat! I don't like sweets so I usually stay away from scones but this savory one sounds delicious. YUM!!
Heather Schmitt-Gonzalez says
I definitely love having those chunks of cheese to bite into, as well! I know these would fly off the board around here, as well. And I had to giggle when you said it wasn't the time for carrot sticks and hummus...because as much as I love them...you're so right ;).
Nicole @ Daily Dish Recipes says
These look absolutely fabulous Paula. I love scones and a savory scone is perfect!
Family foodie says
You totally have me drooling. I am a savory gal and these scones are right up my alley!
Alida says
Look at that cheese bubbling out of these tasty scones. These sound wonderful!!!
Jennifer@ Peanut Butter and Peppers says
Oh man do these look good! what a crowd pleaser and perfect for tailgating or breakfast!!
Lane says
Oh my gosh, these look amazing. I'm not really a fan of sweet scones, but savory ones sound great. I think I will try them soon!
Lail | With A Spin says
Those cheesy scones are calling my name. Thank you for sharing such a great recipe.
The Ninja Baker says
Great choices of cheese, Paula! I so admire that you a) listened to your customer and b) diligently took action to make a good scone into an irresistible scone.
Many thanks for sharing this invaluable recipe...I mean that, Paula - you could be selling your recipes in a cookbook!
P.s. Lesson learned from an attempt at your strawberry scones a while back...Cold, cold butter is key as you stated before and in this post =)
Stacy says
Those cheesy bits that ooze out and get crispy are my favorite part as well, Paula! I wish I could have been around when you had your coffee shop. I can tell from all of your recipes that I would have been a regular. Your scones look wonderful and I am craving one with coffee right now.