Cheddar Scones

Yield: 6 scones Active time: 25 minutes Total time: 45 minutes January 31, 2021

Compared to the effort of rolling out and cutting biscuits, these scones are a cinch. Once the dough is mixed, you just shape it into a circle and cut it into wedges. The buttermilk makes the scones tender, and the cheddar cheese and crab seasoning makes them delicious.

Recipe from Tide and Thyme.


  • 2 cups all purpose flour
  • 1/4 cup granulated sugar
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1 tsp. crab seasoning
  • 1/2 cup butter, cold and cut into pieces
  • 1/2 cup sharp cheddar cheese, shredded
  • 3 Tbs. chives, chopped
  • 2/3 cup buttermilk


Preheat the oven to 400º. Line a baking sheet with parchment paper and set aside.

Mix together the flour, sugar, baking powder, baking soda, salt, and crab spice in a large bowl.

Cut the butter into small pieces and blend it together with the flour. The mixture should look like coarse crumbs. You could also do this in a food processor, pulsing it a couple of times until the butter is the size of peas.

Fold in the cheese and chives.

Make a well in the bottom of the bowl, and add about 3/4 of the buttermilk; gently combine until the dough JUST comes together. Be careful not to over-mix. Reserve remainder of buttermilk to brush top of scones before baking.

Transfer the dough to a floured surface and knead lightly a couple of times. Flatten the dough into approx. 6-inch round circle and about 1 and 1/2 inches in thickness. Cut the circle into 6 equal slices.

Place the scones onto the prepared baking sheet. Brush the tops with buttermilk and sprinkle with a little additional crab seasoning.

Bake for 18 minutes or until golden brown. Serve warm or at room temperature. Can be kept in airtight container for a couple of days or in the freezer for a couple of months.

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