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Cheddar Scallion Scones

  • Prep Time: 10m
  • Cook Time: 22m
  • Total Time: 35m


  • 240 g All-purpose flour
  • 3/4 tsp. Salt
  • 1 tbsp. Baking powder
  • 85 g Butter, cold, cut into small pieces
  • 110 g Sharp cheddar, grated
  • 20 g Parmesan (parmigiano reggiano), freshly-grated
  • 3 Scallions, cleaned, trimmed, and chopped (green parts only)
  • 2 Large eggs
  • 50 g Milk (~1/4 c)
  • 25 g Sour cream (~1 tbsp)


  1. Preheat the oven to 375°F. Line a baking sheet with a silicon bake mat or lightly grease.
  2. In a medium bowl, whisk together the flour, salt, and baking powder.
  3. Add the butter and work it in with your fingers to make a crumbly mixture. With your hands, gently toss in the cheeses and scallions.
  4. In a small bowl, whisk together the eggs and sour cream. Add up to 1 tbsp hot sauce or dijon mustard if you want some more zing).
  5. Add the wet ingredients to the dry ingredients and stir until just combined and evenly moistened. The dough will be sticky and lumpy.
  6. Liberally dust your workspace and hands with flour. Turn out the dough and form it into a rectangle approximately 14" x 2". Cut into 10 even rectangles or 5 squares then diagonally into 10 triangles.
  7. Place the scones on the prepared baking sheet, leaving at least 1" between them.
  8. Bake for 21-24 minutes, until they're starting to brown and a cake tester comes out clean. Serve warm!