Description

Cheddar, Green Onion, and Yogurt Scones are fluffy savory scones packed with sharp cheddar and fresh green onions. Greek yogurt keeps the texture tender and moist, creating a bakery-style treat perfect for breakfast, brunch, or a warm snack.

Ingredients

2 ½ cups (320 g) all-purpose flour, plus extra for dusting

1 tbsp (12 g) baking powder

1 tsp (6 g) kosher salt

4 tbsp (57 g) cold butter, cubed

½ cup (60 g) shredded cheddar cheese

2 tbsp (30 ml) chopped green onions

1 cup (250 ml) plain Greek yogurt

½ cup (125 ml) water

1 tbsp (15 ml) cream, milk, or buttermilk for brushing

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Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine the flour, baking powder, and kosher salt and stir until evenly mixed.
Add the cold butter cubes and cut them into the flour mixture using your fingers or a pastry cutter until the mixture resembles coarse crumbs with pea-sized butter pieces.
Mix in the shredded cheddar cheese and chopped green onions until evenly distributed.
In a separate bowl, whisk together the Greek yogurt and water until smooth.
Pour the yogurt mixture into the dry ingredients and stir gently until a dough forms.
Turn the dough onto a lightly floured surface and knead gently a few times until it comes together.
Pat the dough into a circle about 1 inch thick.
Cut the dough into 6 wedges for large scones or 8 wedges for smaller scones.
Place the wedges on the prepared baking sheet and brush the tops with cream, milk, or buttermilk.
Bake for 17–20 minutes until the tops are golden brown.
Transfer the scones to a cooling rack and allow them to cool slightly before serving.

Notes

Use sharp cheddar for the best savory flavor.

Add chopped chives, parsley, or dill for extra herb flavor.

A pinch of black pepper or red pepper flakes can add a mild spice.

Sprinkle extra shredded cheese on top before baking for a crisp cheesy crust.

Store scones in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.

Reheat in a 300°F oven for 5–8 minutes for best texture.

Freeze baked and cooled scones for up to 2 months and reheat in the oven until warm.

Prep Time: 15 minutes
Cook Time: 18 minutes
Category: Breakfast
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 scone
Calories: 280 kcal
Sugar: 2 g
Sodium: 420 mg
Fat: 12 g
Saturated Fat: 7 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 1 g
Protein: 9 g
Cholesterol: 30 mg