These Mini Cheddar Scallion Scones are a perfect side dish for dinner or they go great with breakfast too! They have buttermilk, sharp cheddar cheese, green onions and butter, of course! These savory scones are simple to make and best when served warm from the oven.
The recipe for these cheese scones was inspired by a cheddar green onion muffin recipe I used for many years. This recipe was born when I didn't have quite the correct ingredients for the muffins one day and now I'd much rather eat these over those old muffins any day!
These warm scones are great fresh out of the oven alongside grilled meat and a green salad or with a bowl of soup. Alternatively, you could serve them as an appetizer. Leftover scones are also delicious the next day, warmed up and served with eggs and bacon.
If you are looking for more dishes to serve alongside a main dish, try one of these: Honey Sriracha Brussels Sprouts, Cheesy Hasselback Sweet Potatoes or The Best Oven Baked Zucchini Fries.
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Why You Will Love These
- They are quick and easy. You can prepare this easy recipe in one bowl and in just 10 minutes. They bake for 20 minutes and you can have them on the table from start to finish in 30 minutes.
- The cheese. The extra-sharp cheddar cheese adds the perfect amount of cheese flavor without overpowering the other flavors.
- They are fluffy. These scones bake up thick and fluffy, which makes the perfect surface for slathering on all the butter!
Ingredients Needed
Here are notes about some of the ingredients needed to make these mini cheddar scones. All ingredients can be found at your local grocery store or an online retailer, like Amazon.
- Flour: All purpose white flour will work best for these.
- Cornmeal
- Baking powder
- Salt & cracked black pepper
- Extra-sharp cheddar cheese: These are equally as good with sharp or mild cheddar. You could easily substitute any semi-hard cheese you may have on hand.
- Unsalted butter: It is best to use unsalted since you are adding in salt. You could use salted butter, but I would reduce the amount of additional salt by ¼ teaspoon. You could also substitute garlic powder for garlic salt if you plan to use salted butter.
- Buttermilk: Full fat, low fat, or fat-free would work.
- Green onions: Both the white and green parts of the onions are used in this recipe. Spring onions could be used instead.
- Egg
- Garlic salt
Step by Step Instructions
You should be able to have these buttery scones prepared and out of the oven within 30 minutes. Very simple and quick! For the full recipe and ingredient list, see the recipe card below.
Prepare your pan
STEP 1: Preheat your oven to 375°F and line a baking sheet with a baking mat or parchment paper.
Prepare the dough
STEP 2: Combine all of your dry ingredients (flour, cornmeal, baking powder, salt, and pepper) in a large mixing bowl. Stir with a whisk to combine.
STEP 3: Add your cold butter. Using a pastry blender or pastry cutter, cut the butter into the dry ingredients until it looks like coarse crumbs.
STEP 4: In a separate small bowl, combine the wet ingredients (cheese, buttermilk, green onions and egg.) Stir with a whisk.
STEP 5: Add the buttermilk mixture to the flour mixture. I like to use a fork to mix the ingredients just until they are combined. At this point, you may still have some dry ingredients not fully incorporated. That is okay because you will use your hands to fully incorporate it.
Prepare Dough for Baking
STEP 1: Turn scone dough out onto a very lightly floured work surface. Using your hands, carefully incorporate all the ingredients, being careful not to work the dough too much. Pat into an 8x8-inch square.
STEP 2: Cut into 2 inch squares and then cut each of those squares in half diagonally.
STEP 3: Transfer scones to a prepared baking sheet and place in the freezer for 30 minutes.
STEP 4: Bake scones 350°F oven for 20-22 minutes or until the tops are a light golden brown. Right after removing them from the oven, sprinkle the tops with some extra grated cheese, if desired.
For the tops
STEP 1: Melt the butter in a small saucepan over medium heat or in the microwave, add the garlic salt, and stir together.
STEP 2: When the scones are finished, you will use a pastry brush to brush the garlic butter on the tops. Serve these soon after because they are best warm!
EXPERT TIPS
- Add ½ cup cooked, chopped bacon to give these scones even more flavor.
- Use a silicone baking mat to help guide the size of the square that you pat the dough into. This also helps you to make even, straight cuts.
- Shred a ittle extra cheese and sprinkle it on tops of the scones after brushing with butter.
- Use a pizza cutter instead of a knife to cut the dough.
FAQ
Yes. You could use any form of cheddar or any semi-hard cheese.
Sure. You could drop them onto your baking sheet using ½ cup measurements or pat the dough out and use a biscuit cutter to make round scones. Just keep your eye on the baking time because depending on the size, the time may need to be adjusted.
Yes! Baked scones freeze very well in an zip top bag or airtight container. Thaw on the counter, or warm in the micrwave wrapped in a paper towel. You can also freeze the unbaked scones in a zip top bag or airtight container. Remove from the freezer and bake as the recipe directs.
Storing and Freezing
Store leftover scones in an airtight container or zip top bag at room temperature for up to 2 days or in the refrigerator for up to 5 days. Wrap in paper towel and heat in microwave for 10-15 seconds or until heated through before eating.
To freeze leftover scones, place in airtight zip top bag or container and store for up to 3 months. Thaw on the counter top before heating or heat, wrapped in a paper towel, in the microwave for 30-45 seconds or until heated through.
Other Recipes to Try
The two things that may need to be used up after making these Cheese and Onion Scones are the buttermilk and green onions. To use up those ingredients, try one of these recipes:
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Recipe
Mini Cheddar Scallion Scones
Ingredients
FOR THE SCONES
- 1 ¾ cup flour
- ¼ cup yellow cornmeal
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 5 tablespoons chilled unsalted butter, cut into small cubes
- 1 ¼ cup shredded extra-sharp cheddar cheese
- ¾ cup buttermilk
- 1 egg, lightly beaten
- ¼ cup sliced green onion
FOR THE TOPS
- 2 tablespoon unsalted butter, melted
- ¼ teaspoon garlic salt
Instructions
- Preheat oven to 375ºF.
- Line a baking sheet with a baking mat or parchment paper.
- In a large bowl, combine the flour, cornmeal, baking powder, salt, and pepper. Stir with a whisk to combine. Add the butter. Using a pastry blender, cut in the butter until it resembles coarse crumbs.1 ¾ cup flour, ¼ cup yellow cornmeal, 1 tablespoon baking powder, 1 teaspoon salt, ¼ teaspoon black pepper
- Add the butter. Using a pastry blender, cut in the butter until it resembles coarse crumbs.5 tablespoons chilled unsalted butter, cut into small cubes
- In a separate small bowl, combine 1 cup of the cheddar cheese, buttermilk, egg, and green onions. Whisk to combine.¾ cup buttermilk, 1 egg, lightly beaten, ¼ cup sliced green onion, 1 ¼ cup shredded extra-sharp cheddar cheese
- Add the buttermilk mixture to the flour mixture. Using a fork, stir ingredients together just until combined.
- Transfer dough to a floured surface. Use your hands to fully incorporate all the ingredients being careful not to work the dough too much. Pat into 8x8-inch square. Slice into 2-inch squares and then cut each square in half diagonally. Carefully transfer wedges to prepared baking sheet.
- Place the baking sheet in the freezer for 30 minutes.
- Bake in 375°F oven for 20-22 minutes or until tops are just beginning to brown. Immediatley sprinkle remaining ¼ cup shredded cheddar over the tops of the scones.
- Combine melted butter and garlic salt in a small bowl. Using a pastry brush, brush the tops of the scones with the garlic butter. Serve warm.2 tablespoon unsalted butter, melted, ¼ teaspoon garlic salt
Nutrition Information
Please note that these nutrition facts are approximations and may not be entirely precise.
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