Irish Cheddar and Herb Scones
Savory cheddar and herb scones made without eggs—tender, flaky, and perfect for breakfast, brunch, or soup night. Easy homemade recipe.
Ingredients
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- ¾ teaspoon salt
- ¼ teaspoon black pepper (optional, but adds great savory flavor)
- ½ cup (1 stick) cold unsalted butter, cubed
- ¾ cup milk (buttermilk, whole or low-fat all work)
- ¾ cup shredded Irish cheddar cheese (sharp cheddar is best for flavor)
- ½ cup finely chopped green onions
- ¼ cup fresh parsley , chopped
- ¼ cup fresh chives , chopped
- ¼ cup fresh dill , chopped (Optional)
Optional Add-Ins (great for variations)
- Extra cheddar for topping
- Garlic powder (¼ teaspoon)
- A pinch of smoked paprika for depth
Instructions
- Preheat & PrepPreheat your oven to 400°F. Line a large baking sheet with parchment paper.
- Mix the Dry IngredientsIn a large bowl, whisk together the flour, baking powder, salt, and black pepper. This step helps distribute the leavening evenly, so your scones rise properly.
- Cut in the ButterAdd the cold butter to the bowl. Use a pastry cutter or fork to work it into the flour until the mixture looks crumbly with pea-sized pieces. This is where that flaky texture starts.
- Add the Good StuffPour in the milk, then fold in the cheddar, green onions, and herbs. Stir gently until a soft dough forms. If needed, use your hands briefly—don’t overmix. Overworking the dough is the fastest way to tough scones.
- Shape the DoughTurn the dough out onto a lightly floured surface. Gently pat it into an 8-inch circle, about 1½ inches thick. No rolling pin needed. These are meant to be rustic.
- Cut & BakeCut the circle into eight wedges. Transfer them to your baking sheet, spacing them slightly apart. Bake for 20–25 minutes, until lightly golden on top and cooked through.
- Serve & EnjoyServe warm or at room temperature.