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Mini Cheddar Scones

Buttery, cheesy mini scones that bake up tender and golden in under 35 minutes.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 32 scones

Ingredients

  • 2 3/4 cups all-purpose flour
  • 2 Tbsp baking powder
  • 1 tsp salt
  • 1/4 tsp baking soda
  • 10 Tbsp cold unsalted butter cubed
  • 1 cup shredded cheddar cheese
  • 1 Tbsp dried parsley
  • 1 cup buttermilk
  • 3 Tbsp water divided
  • 1 large egg

Instructions

  • Preheat the oven to 375°F (190°C) and line a rimmed baking sheet with parchment paper.
  • In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and baking soda until evenly combined.
  • Cut the cold, cubed unsalted butter into the dry ingredients with a pastry blender (or two forks) until the mixture resembles coarse peas.
  • Stir in the shredded cheddar cheese and dried parsley until distributed through the flour mixture.
  • Add the buttermilk and 2 tablespoons of the water; mix and knead gently just until the dough comes together—do not overwork.
  • Turn the dough onto a lightly floured surface and pat it into an 8-inch square about 1-inch thick.
  • Cut the square into 2-inch squares, then cut each square diagonally to make triangles; transfer the scones to the prepared baking sheet, spacing them apart.
  • Whisk the egg with the remaining 1 tablespoon of water and brush the mixture over the tops of the scones.
  • Bake for about 25 minutes, or until the scones are golden brown on top; remove from the oven and cool slightly before serving.

Equipment

  • Mixing bowls
  • Pastry blender
  • rimmed baking sheet
  • Rotary cheese grater
  • Chef knife
  • Parchment Paper
  • pastry brush

Notes

  • Use very cold butter for flaky scones.
  • Do not overmix the dough to keep scones tender.
  • Cut scones with a sharp knife for clean edges.
  • Brush with egg wash for a glossy finish.