Warm, buttery cheddar cheese scones with a kick of cayenne. The perfect side for any soup or salad.
It’s been soup month here, so I would be remiss if I didn’t post one of my favorite sides to pair with soup, Cayenne and Cheddar Cheese Scones. Honestly, these things are like the bastard love child of a biscuit and scone. They are a little more substantial than a biscuit but lighter and less crumbly than a traditional scone.
I actually went and did some research on the difference between the two because I wanted to make sure I was labeling them correctly, and apparently, people have some VERY strong opinions on the subject. (BTW, I love that article, you should read it.)
And I get it. I can be pretty pedantic about things (you’ll pry the oxford comma from my cold dead hands), but these scones are so good that you could call them cupcakes and no one’s going to complain when they bite into one.
They’re just slightly crisp on the outside, buttery on the inside and full of cheesy flavor. The slight warmth of the cayenne makes them incredibly satisfying and the perfect side for soups with milder flavors. I almost always pair them with classic chicken noodle and my Easy Chicken Peasant Soup to round out the meal. They really take whatever dish you serve them with and level it up in a big way.
Cayenne and Cheddar Cheese Scones
- 2 1/4 cups (315g) all-purpose flour
- 2 tablespoons (25g) granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/2 cup (4oz) cold butter cubed
- 1 cup (4oz) sharp cheddar cheese shredded
- 1 cup buttermilk
- 1 egg beaten
- 1 tablespoon water
Preheat your oven to 425°Cover a baking sheet in parchment paper or foil.
Whisk together flour, sugar, baking powder, baking soda, cayenne and salt in a large bowl.
Using a pastry cutter or food processor, cut butter into flour mixture until no butter pieces larger than a pea remain. Add cheese and stir.
Mix in buttermilk, stirring until a shaggy dough forms.
Turn dough out onto a well-floured surface and knead until the dough is no longer sticky, about 6-7 times.
Re-flour surface and press dough out to 1/2-inch thick and cut into 16 2 1/2-inch rounds.
Beat egg and water together.
Place scones on baking sheet and brush with egg wash. Bake for 12-14 minutes until scones are golden. If you are unsure if scones are done, carefully lift one and check the bottom of the scone. If it's lightly browned, it's done.
Small-batch Instructions: Recipe halves cleanly, no cooking changes needed.
Freezer Instructions: Freeze cut-out dough on a baking sheet for about an hour, until firm. Then store in an air-tight container. Dough will keep in the freezer for up to 3 months. To cook, bake frozen scones at normal temperature for 2-3 minutes longer than usual.