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Savory Cheddar and Scallion Scones

Categories: Biscuits & Scones, Breakfast

Submitted by: Mani Niall

Just in time for spring and summer, these scones are great paired with lighter meals, big salads or weekend brunches. They keep for several days, especially if you can reheat in a toaster oven or a counter-top convection oven. Do not microwave or they will get gummy!


  • 3 c. bread flour
  • 1 tbsp. Clabber Girl Baking Powder
  • 1 tsp. Clabber Girl Baking Powder
  • 2 eggs beaten
  • 1 c. buttermilk
  • 8 tbsp. butter cold and cut into bits
  • 1 tsp. salt
  • 3 tbsp. honey
  • 2 tbsp. olive oil
  • 1 1/2 c. sharp cheddar cheese shredded
  • 1/4 c. scallions
  • 1/4 c. nuts or seeds, optional


Prepare 2 baking sheets with parchment. Preheat the oven to 400 degrees F.

In a large bowl, stir together the 3 c. of bread flour, 1 Tbsp. plus 1 tsp. Clabber Girl Baking Powder and 1 tsp. salt. Cut in 8 Tbsp. butter using a pastry blender, fork, or your fingers, until mixture resembles coarse crumbs.

In a smaller bowl, whisk the 2 eggs, 1 c. buttermilk, 3 Tbsp. honey, and 2 Tbsp. olive oil.

Make a well in the center of the flour mixture, pour in the liquids and stir with a wooden spoon until almost all of the dry ingredients are incorporated. Add 1 1/2 c. cheese, 1/4 c. scallions and 1/4 c. nuts or seeds (if using); stir until all ingredients are combined.

Drop 18 equal sized portions of dough onto prepared cookie sheets. If you like, whisk an egg with a few teaspoons of water and brush over the top for a shinier appearance. Press a little extra cheese into the scone along with the nuts, if using.

Bake for about 15 minutes. Cool briefly and serve warm.

Yields 18 scones. Recipe by Mani Niall.