Light and fluffy cheese scones are so tasty right out of the oven.
Warm cheese scones served with broccoli and cheese soup is one of my favorite meals.
Dip your warm cheese scone into your soup for an extra special savory treat.
What makes a light and fluffy scone
Scones can be dense if they are overmixed. Scones are unique in that they have a wet dough and should only be mixed until just combined.
The light mixing, combined with the leavening agents create a light and airy scone.
The cold butter is cut into coarse crumbs, which makes the scone have a flakey pastry. The flakey pastry creates a delicious buttery scone that everyone loves.
Light and Fluffy Cheese Scones without Buttermilk
- 2 1/4 cups flour all-purpose
- 2 tbsp sugar granulated
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter cold
- 1 cup cheddar cheese grated
- 1 cup milk
- In a large mixing bowl, combine flour, sugar, baking powder, baking soda and salt. Mix together.
- Place cold butter in the center of the bowl. Use a pastry blender to cut the butter into coarse crumbs (small pea sized clumps of butter).
- Add cheese to the flour mixture and mix until evenly distributed.
- Add milk and egg to the flour mixture.
- Gently mix until the dough is just combined. Scone batter should be very wet.
- Spoon onto a baking sheet lined with a silicone baking mat. You should be able to make 8 large scones from the dough.
- Bake at 425 degrees F for 15-18 minutes until the tops are golden brown.