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Savory Cheddar and Sweet Onion Scones

These savory scones are flaky, buttery, and loaded with sharp cheddar and sweet caramelized onion. Perfect for brunch, a quick snack, or alongside soup, they bake up golden and tender in under 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 8 scones
Calories 290 kcal

Equipment

  • Large mixing bowl
  • Baking sheet
  • Pastry cutter
  • Box grater
  • Small skillet

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter cold, cubed
  • 1 cup sharp cheddar cheese shredded
  • 1/2 cup sweet onion finely diced and sauteed
  • 2 tablespoons fresh chives chopped
  • 3/4 cup buttermilk cold
  • 1 large egg beaten

Instructions
 

  • Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  • Cook the diced sweet onion in a small skillet with a bit of butter over medium heat for about 5 minutes, until soft and translucent. Set aside to cool slightly.
  • In a large bowl, whisk together the flour, baking powder, and salt.
  • Cut the cold cubed butter into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs with pea sized pieces of butter remaining.
  • Stir in the shredded cheddar, cooled sauteed onion, and chopped chives until evenly distributed.
  • In a separate bowl, whisk together the buttermilk and egg, then pour into the dry mixture. Stir gently just until the dough comes together.
  • Turn the dough onto a lightly floured surface and pat into a circle about 1 inch thick. Cut into 8 wedges.
  • Arrange the wedges on the prepared baking sheet, brush the tops with extra buttermilk or beaten egg, and bake for 18 to 20 minutes until golden brown.
  • Let the scones cool on the baking sheet for 5 minutes before transferring to a wire rack and serving warm.

Notes

For the flakiest texture, keep the butter and buttermilk as cold as possible until ready to use. Avoid overmixing the dough, as this leads to tough scones. Leftovers can be stored in an airtight container at room temperature for up to 2 days, or frozen for up to 3 months. Reheat in a 350°F oven for 8 to 10 minutes before serving.
Keyword cheddar scones, savory brunch recipes, savory scones, sweet onion, vegetarian cheese