Three Cheese Scones

Three cheese scones are nice and soft in the middle and full of cheesy flavors.
Course Side Dish
Cuisine American
Keyword cheese, scone
Servings 16 -18 scones


  • 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


  1. Sift the flour, baking powder, baking soda and salt into the bowl of an electric mixer.
  2. 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.
  3. 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.
  4. Take the dough out onto a lightly floured surface. Knead the dough a few times (15-20 seconds), until smooth.
  5. Pat the dough into a circle that is about 1/2 inch thick.
  6. Preheat the oven to 400 and line a cookie sheet with parchment paper.
  7. 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.)
  8. Whisk the egg white and water for the eggwash. Brush the scones lightly and sprinkle with some dill weed.
  9. Bake for 12-14 minutes.

Recipe Notes

Recipe from Lyuba @