Cheddar Scones

Photography TANGO | Food Styling Nataly Simard | Prop Styling Caroline Simon

  • Prep time 15 minutes
  • Total time 35 minutes
  • Portion size 10 servings
  • Credits : Canadian Living Magazine



Preheat oven to 400°F; line large baking sheet with parchment paper.

In large bowl, whisk together flour, baking powder, baking soda, salt, pepper and dried chives. Using pastry cutter or two knives, cut in butter until mixture resembles coarse crumbs.

In small bowl, lightly whisk together the egg, 3 tbsp of the milk, and the sour cream. Using spatula, mix into flour mixture just until combined. Mix in cheese until combined.

Turn out onto floured work surface; knead until dough holds together well, about 1 minute. Using hands, flatten dough to about 1-inch thickness. Using 2 1/2-inch round cookie cutter, cut out scones, flattening and cutting scraps as necessary. Place on prepared baking sheet, spacing slightly apart. In small bowl, using fork, whisk egg yolk with remaining milk; brush over scones. Bake until scones are puffed and golden, 16 to 20 minutes. Serve hot or warm. (Make-ahead: Can be stored in airtight container at room temperature for up to 2 days or frozen for up to 6 months.)


Nutritional facts Per serving: about

  • Calories 190
  • Total fat 12 g
  • Saturated fat 7 g
  • Cholesterol 70 mg
  • Sodium 305 mg
  • Total carbohydrate 14 g
  • Fibre 0 g
  • Sugars 1 g
  • Protein 6 g
  • Iron 1 mg
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Baking & Desserts

Cheddar Scones