Go Back
+ servings
Cheddar Cheese Scones on parchment paper.

Cayenne and Cheddar Cheese Scones

Warm, buttery cheddar cheese scones with a kick of cayenne. The perfect side for any soup or salad.
Course Side
Cuisine American
Prep Time 11 minutes
Cook Time 14 minutes
Total Time 25 minutes
Servings 16
Calories 141kcal
Author Tracy



  • 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

Egg Wash

  • 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.


Calories: 141kcal