Ingredients
Scale
- 2 cups all-purpose flour, plus 2 tbsp extra for dusting
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp kosher salt
- ½ tsp smoked paprika (optional)
- 6 tbsp cold unsalted butter, cut into ½-inch cubes
- 1 ½ cups shredded sharp cheddar cheese, divided
- ¾ cup cold whole buttermilk, plus 1 tbsp extra for brushing
- 1 tsp flaky sea salt, for topping
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the dry ingredients, then chill the mixture for 10 minutes.
- Use a pastry blender to cut the cold butter into the dry mixture until it looks like coarse crumbs.
- Set aside ¼ cup of the cheese and add the rest to the flour mixture. Pour in the cold buttermilk and stir just until a shaggy dough forms.
- On a floured surface, pat the dough into a rectangle about 1-inch thick and cut out scones.
- Brush the tops with extra buttermilk and sprinkle with reserved cheddar and flaky sea salt.
- Bake for 12 to 14 minutes until golden brown and a toothpick comes out clean.
- Transfer the scones to a wire rack and let cool for about 5 minutes before serving.
Notes
Serve warm with butter or alongside soup. Store in an airtight container for up to 2 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Snack
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 1g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 30mg