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 cornmeal (You could use regular cornmeal)
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.
Are you reading our digital magazine, Front Porch Life? It’s full of great new recipes, country living, fantastic people, southern charm, cooking tips and so much more. We send it directly to your email so you can start reading, cooking and relaxing immediately! This is our premium content not found on our website. Join 1000’s of others today and start enjoying our magazine!
Buttery Cheddar Scones
Easy scone recipe your family will love!
Servings: 8 servings
- 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!
Click here to follow us on Instagram.
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.