Cheddar Onion Scones

These scones are the BEST!  Kind of half biscuit/half scone, the best of both!  Crisp outside, tender inside.  Buttered or plain, you may just need to double this recipe!

So easy to make – you can cut in the butter as you normally do for biscuits, or when super-cold or even frozen, run it over a grater, and it’s perfect for mixing into the dry ingredients.



Dry Ingredients

Wet Ingredients



Prepare the Dry Ingredients

  1. Preheat oven to 400F.  Put a silicone or parchment sheet on top of a 11×18 Baking sheet.
  2. In a large bowl, whisk together the Dry Ingredients.  (You can sift them for extra lightness, but I didn’t).  Set aside.

Mix Wet Ingredients

  1. Crack the two eggs into a small bowl.  Whisk well. Add buttermilk and whisk to incorporate.

Form the Scones

  1. Grate the Butter into ribbons.  Add to the dry ingredients and mix with a spoona or a rubber spatula.
  2. Grate the cheese.
  3. Stir 3/4 cup of the cheese and the diced green onions to the flour mixture. Make a “well” in the dry ingredients.
  4. Pour in the Buttermilk-egg mixture.
  5. Stir until the a dough begins to form and just about all of the flour is incorporated.  Pour onto lightly floured board.
  6. Form the dough into 2 equal-sized balls.  Press each into a 1” high circle, about 6-7” in diameter.
  7. Cut each circle into quarters, and move each of the quarter-circles to the baking sheet.
  8. If desired, brush with egg wash (whisked egg with 1 T water or milk).
  9. Sprinkle remaining shredded cheese atop the scones.


  1. Bake for 18-20 minutes until done.  The tops should be brown and crispy. Serve warm or at room temperature.


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