The BEST Cheese Scones

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!

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.