BUTTERY CHEDDAR SCONES – The Southern Lady Cooks


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Buttery Cheddar Scones - The Southern Lady Cooks

Buttery Cheddar Scones are so easy to make and a great way to start the day! So good with butter and jelly or just honey. These are one of our favorites and everyone in my family loves them. Great to enjoy on a Sunday morning with the family.

Buttery Cheddar Scones Simple Ingredients:

Self-rising flour

Self-rising cornmeal (You could use regular cornmeal)

Salt

Sugar

Cayenne

Butter

Eggs

Sour cream

Buttermilk

Shredded cheddar cheese

Sea salt, Optional

I always receive questions about using buttermilk. Most people don’t want to buy buttermilk for one recipe, especially if they don’t cook with it a lot like we do. If you are one of those people just make a simple buttermilk substitute with milk and vinegar. Learn more here!

These scones are very soft in the middle with a little crunch on top! They would be delicious with country or city ham. This recipe makes about 24 little scones and is perfect for any brunch or appetizer.

Full recipe in recipe card.

Buttery Cheddar Scones - The Southern Lady Cooks

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Buttery Cheddar Scones

Easy scone recipe your family will love!

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Course: Breakfast

Cuisine: American, southern

Keyword: Buttery Cheddar Scones

Servings: 8 servings

Author: The Southern Lady Cooks

  • 2 cups self-rising flour
  • 1/2 cup self-rising cornmeal You could use regular cornmeal
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • pinch cayenne or about 1/8 teaspoon
  • 3/4 th stick of butter or 6 tablespoons softened
  • 2 eggs
  • 1/2 cup sour cream
  • 1 cup buttermilk
  • 1 cup shredded cheddar cheese
  • Sea salt Optional
  • Whisk together flour, cornmeal, salt, sugar and cayenne in a large mixing bowl.  Cut the butter in small pieces and cut into the flour mixture until resembles coarse crumbs.

  • Add the eggs, sour cream and buttermilk and stir with spoon.  Fold in the cheddar cheese.

  • Place dough on a floured surface and roll out in a square.  You can cut out square scones with a pizza cutter or use a square biscuit cutter.

  • You can make large squares and cut in half to make triangle scones.

  • Place on a sprayed baking sheet and bake in 425 degree oven for 20 minutes.

  • Makes about 24 scones depending on size you make them.

 I use unsalted butter and brush the tops before cooking with a little melted butter then sprinkle with sea salt. The cornmeal makes them a little crunchy.  

Don’t Forget to Pin Cheddar Scones! 

 

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