These savory cheese scones are crispy on the edges, buttery in the middle, and they get a pop of brightness from green onions. Cornmeal keeps the scones tender and provides a pleasant crunch, while a hint of granulated garlic lends depth of flavor. You can use either regular all-purpose flour or a 1-to-1 gluten free flour blend (I recommend Bob’s Red Mill 1-to-1 Flour or King Arthur Measure for Measure). Serve the scones on their own, as a side dish, or as part of a picnic lunch!
6tablespoonscold unsalted butter, cut into ½-inch cubes
1 ¼cupsshredded sharp cheddar, Comté or Gruyere cheese, divided
⅓cupthinly sliced green onions
Instructions
Preheat the oven to 400˚F (200˚C). Line a large baking sheet with parchment paper.
Make the dough
In a measuring cup or small bowl, whisk together the milk and egg.
In a food processor, combine the flour, cornmeal, sugar, baking powder, salt and granulated garlic. Process to combine.
Scatter the cold butter over the top of the dry ingredients. Pulse just until the butter is incorporated and cut into pea-sized pieces, about 7-10 pulses. Sprinkle ¾ cup of the shredded cheese and the scallions over top. Pulse just to incorporate, about 3-4 pulses.
Pour in the milk and egg mixture and pulse again until the dough starts to come together about 5-7 pulses. Don’t over-mix at this point—the dough will still look floury but should hold together when pinched. If the dough is too dry, drizzle in a bit more milk and pulse to combine.
Shape the scones
Scrape the dough onto the parchment-lined baking sheet. If needed, knead the dough gently with the palm of your hand to incorporate any floury pockets. Don’t overwork the dough—it should still look shaggy but it should hold together. Gently bring the dough together and press it into a ½-inch thick round (it should be about 8-inches in diameter).
Using a sharp knife or bench scraper, cut the dough into 8 triangles. Separate the triangles, spacing them 2 inches apart on the baking sheet. Brush the tops of the scones lightly with milk, and sprinkle them with the remaining ½ cup of cheese.
Bake
Bake the scones until they’re golden brown, about 17-20 minutes. Let cool before serving (you can serve them slightly warm or at room temperature—I love them a bit warm!).
Notes
Do Ahead: The scones can be stored in an airtight container at room temperature for up to 1 day, or they can be frozen for up to 3 months. If frozen, defrost the scones then warm them in a toaster oven or regular oven before serving.Tips:
These savory cheese scones are made in a food processor. The food processor makes it easy to evenly distribute the butter, which is important due to the added weight of the shredded cheese. If you don’t have a food processor, whisk the dry ingredients in a large bowl then cut in the butter using a pastry cutter or your fingers.