These little cheesy pieces of bread heaven are perfect to serve with dinner or for breakfast with some butter. Three cheese scones are nice and soft in the middle and full of cheesy flavors.
These wonderful scones were made simply as a way to use up some leftover cheese. I actually didn’t plan on making them but it turned out to be a very happy idea. They are easy, cheesy and DELICIOUS!
They were gone really fast here. Mainly because you can use these scones throughout the day. For breakfast, you can have them with your coffee, with a little bit of butter. For lunch, they are perfect to use for slider sandwiches. You can just add some lunch meat, mini burgers or just pile on some veggies. These scones are also perfect to serve at dinner times, as side bread.
I like to use flavorful cheeses when I cook, so I had a nice array of cheeses for using in these scones. I chose to use Monterrey Jack cheese, sharp cheddar cheese and Gouda cheese. I would strongly recommend using Asiago cheese too if you have some.
Three Cheese Scones
Ingredients
- 2 cups of flour
- 1 tbs baking powder
- 1/4 tsp baking soda
- 2 tsp salt
- 1/2 cup of cold butter
- 2 cold eggs whisked
- 1/2 cup of buttermilk
- 1/2 cup freshly grated Gouda cheese
- 1/4 cup of shredded sharp cheddar cheese
- 1/2 cup of freshly grated Monterrey Jack Cheese or Asiago
- 1 egg white + 2 tsp of water for eggwash
- 2 tbs minced fresh dill weed for topping
Instructions
- Sift the flour, baking powder, baking soda and salt into the bowl of an electric mixer.
- Chop the cold butter into small slices and add to the dry ingredients. Mix the dry ingredients and butter until it looks like coarse crumbs.
- In a small bowl, whisk the eggs and buttermilk together. Add the egg mixture to the flour mixture while mixing on low speed. Add the cheeses and keep mixing until just combined.
- Take the dough out onto a lightly floured surface. Knead the dough a few times (15-20 seconds), until smooth.
- Pat the dough into a circle that is about 1/2 inch thick.
- Preheat the oven to 400 and line a cookie sheet with parchment paper.
- Using a round cookie cutter shape (about 2 inch size), cut out the scone circles. (Don't waste the remaining dough, reshape and cut out more scones.)
- Whisk the egg white and water for the eggwash. Brush the scones lightly and sprinkle with some dill weed.
- Bake for 12-14 minutes.
Notes
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More Scones and Breads:
Rosemary Soft Pretzel
Homemade Cheesy Dinner Rolls
Cinnamon Raisin Swirl Bread
Savory Caprese Bread
Chive and Garlic Dinner Rolls
Taj says
I made these and they were good… Then i realized, there’s no sugar in this recipe! Is there really no sugar in it?
lyuba says
Hello Taj! I’m glad that you liked the scones. These are savory, cheese scones so there really is no sugar in them 🙂
Linda Tremblay says
Good scone, but way too much salt. I would just cut it down to 1 tsp.
lyuba says
Thank you, Linda! I’m glad you still liked the scones!
Carolyn Peeler says
Thank you for this recipe. I found it on Pinterest and made them today, they were awesome!
lyuba says
I’m so glad you liked it! You are most welcome!
mama of 4 kids says
Thanks for the yummy scones recipe. Made it today and it was delicious. All my kids couldn’t resist and ate it all!
Rachael says
Hi, I have just made these but I am wondering should I use self raising flour or plain flour (they might be called different things in different parts of the world). They didn’t seem to rise as well as the ones in the picture (I used plain flour). They still smell delicious though 🙂
lyuba says
Hi Rachael!
I used all purpose flour for these not a self rising one. I’m surprised they didn’t rise well. Just to make sure, you use a tablespoon of baking powder, right? Not a teaspoon.
Could there be altitude difference, do you live at high altitude?
Paige says
I made these the other day and I really wanted to love them, but they were WAY too salty. I used the 2 teaspoons called for, and I used unsalted butter. I might make them again, but with much less salt.
lyuba says
Awe, I’m sorry that it was too much salt for you! Do try them again with less salt (may be just one teaspoon) and I hope you’ll like them!
felicia | Dish by Dish says
Hi Lyuba! These scones look perfect!
I’d love to include your three cheese scone recipe in a scone roundup I’m doing for Parade Magazine.
If you’re fine with that, I’d love to use one of your photos with a link back to your original post (https://www.willcookforsmiles.com/2013/09/three-cheese-scones.html).
let me know what you think?
thanks in advance!
felicia
lyuba says
Hi Felicia,
Thank you 🙂 You can use this in your collection!
Sheila says
can i freeze them after baking?
Judy Dunnett says
The 3 Cheese Scones are absolutely delicious, light and fluffy. Made a lovely change for breakfast.