Ingredients
Dry Ingredients
- 1 cup All-Purpose Flour
- 1 tbsp. Granulated Sugar
- 1 tsp. Baking Powder
- 1/2 tsp. Kosher Salt (Diamond Crystal) or 1/4 tsp. Sea Salt
- 1/2 tsp. Garlic Powder
Add-Ins
- 1/2 cup Shredded Cheddar Cheese
- 2 tbsp. finely chopped Fresh Chives
Butter
- 4 tbsp. super cold Unsalted Butter
Wet Ingredients
- 1 Large Egg Yolk
- 1/3 cup Buttermilk
For Topping
- 1 Large Egg White (plus a splash of water for egg wash)
- Crunchy Everything Topping or additional shredded cheese (optional)
Instructions
- Freeze Butter and Prepare Baking Sheet: Place the unsalted butter in the freezer to keep it very cold. Line a quarter-sized (9 1/2″ x 13″) rimmed baking sheet with parchment paper and set aside. No need to preheat the oven yet.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, kosher salt (or sea salt), and garlic powder until evenly combined.
- Add Cheese and Chives: Stir in the shredded cheddar cheese and finely chopped fresh chives using a fork to coat them thoroughly with the flour mixture.
- Incorporate Butter: Remove the cold butter from the freezer and grate it directly into the mixing bowl using the large holes of a box grater. Use a fork first to mix the butter into the dry ingredients, then use your hands to gently press and squish everything together until the mixture resembles pea-sized crumbs.
- Chill Mixture: Place the bowl in the refrigerator or freezer to keep the butter cold while you prepare the wet ingredients.
- Mix Buttermilk and Egg Yolk: Separate the egg, placing the yolk in a small bowl or measuring cup. Whisk in the buttermilk until well combined.
- Form Dough: Pour the buttermilk and egg yolk mixture into the bowl with the dry ingredients and butter. Mix gently until a shaggy dough forms, being careful not to overmix. The dough should look rough and slightly crumbly.
- Shape and Cut Dough: Turn the dough onto a lightly floured surface and pat it into a roughly 5-inch disc. Using a floured knife, cut the disc into six equal wedges. Transfer the wedges to the prepared baking sheet.
- Chill Scones and Preheat Oven: Place the baking sheet with scones into the freezer for 15 minutes to chill. During this time, preheat your oven to 400°F (200°C).
- Prepare Egg Wash and Top Scones: Whisk the reserved egg white with a splash of water and brush it over the chilled scones. Sprinkle with crunchy everything topping or additional shredded cheese as desired.
- Bake: Bake the scones for 12 to 14 minutes, rotating the pan halfway through, until they are golden brown and cooked through.
- Cool and Serve: Remove the scones from the oven and let them cool slightly before serving warm.
Notes
- Using super cold butter is essential for flaky texture in scones.
- Do not overmix the dough to avoid tough scones; a shaggy texture is desirable.
- Freezing the scones before baking helps them hold their shape and improves flakiness.
- If you prefer, omit the egg wash and simply sprinkle extra cheese and topping before baking.
- Store leftover scones in an airtight container for up to 2 days; reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
