My mom is a vulture when it comes to homemade carb-alicious goodies.
In all fairness, aren’t we all?
I posted a picture of these Cheddar Buttermilk Scones on Instagram and I promptly receive a text, “U have any scones left?”
She’s in such a rush to confirm the availability of scones she can’t even type the whole word “you”.
Yes Mom, I have some left.
“I’ll be right over.”
Mom is the reason two batches of these scones have been depleted. The flaky, buttery layers are irresistible. Plus, the cheese. Oh, the cheese!
She drove across town on two separate occasions to claim her share. Mom was so thrilled to have cheddar scones in her possession, she almost walked out the door without her purse.
She was seduced by the scones – a condition that’s happened to everyone before, right?
Mom wasn’t the only one seduced by the power of butter, flour and cheese. I’ve made these scones about 3 times in the last two weeks. The last batch is all for me! No sharing this time.
As much as I love a sweet scone, savoury seems to be my go-to. Savoury scones are perfect anytime of the day. I’ve been eating these Cheddar Buttermilk Scones for breakfast for the last week and had them alongside chili for supper recently, too. They’re great on their own as a snack, with soup, or served with just about any meal.
Cheddar Buttermilk Scones
A classic biscuit everyone needs in their recipe book.
- 2 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp sugar
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup cold butter cut into pieces
- 3 green onions sliced
- 1 cup shredded cheddar cheese
- 3/4 cup buttermilk
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine flour, baking powder, baking soda, sugar, salt and pepper. Mix to combine.
- Using a pastry cutter, or two knives, cut the butter into the flour until pea-sized chunks remain. I also like to run my hands quickly through the flour and break up the larger pieces with my fingers.
- Add the green onions and cheddar cheese and toss to combine.
- Pour in the buttermilk and mix until a crumbly dough is formed. Knead a few times with your hands to make sure everything is fully incorporated.
- Transfer the dough to the parchment lined baking sheet. Press the dough into an 8-inch round disk, about 1-inch thick. Cut into 8 pieces and separate the pieces slightly.
- Bake for 25-30 minutes or until golden brown. Allow to cool slightly on the baking sheet before transferring to a cooling rack to finish cooling completely.
- Serve warm with butter.