Parmesan Cheddar Scones -

The best savory scone recipe on the internet. There, I said it.

I originally planned to serve these fluffy English scones with whipped bacon butter and the bacon actually detracted from the scone. That’s how good these are. They’re mind-blowing. Serve them at brunch, at afternoon tea, or just wolf down one or three whenever wherever because you’re worth it. I’m not here to judge.

These pillows of cheddary goodness have Cotswold cheddar, parmesan cheese, buttermilk, and cayenne pepper. Just a glance at the ingredient list, you know they’re going to be divine. If you can’t find Cotswold cheddar, use a good sharp cheddar and add a teaspoon or two of chopped chives.

These beauties take just minutes to stir together. Honestly the hardest part is grating the cheese and waiting twenty minutes to eat them! These are English style scones, which are a little similar to an American biscuit.

I came up with this recipe for my Catherine Parr dish at my SIX the Musical Party because I wanted a savory english scone that was ahead of its time, much like Parr. I added the parmesan solely to name them Parr-mesan Cheddar Scones in the party menu and I absolutely love the saltiness of the parmesan in the scones. Without further ado, here is your new favorite scone recipe!

Parmesan Cheddar Scones
(Makes 9 scones.)
3 cups flour
2 Tbsp granulated sugar
4 teaspoons baking powder
Pinch cayenne pepper
1/2 teaspoon salt
1/2 cup butter, at room temperature
3/4 cup Cotswold cheddar cheese, grated
1/4 cup Parmesan cheese, grated
3/4 cup + 2 Tbsp buttermilk
1 large egg

Preheat oven to 400 degrees. Lightly grease two cookie sheets.
In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder, salt, and cayenne pepper.
Incorporate the butter into the dry ingredients using a pastry blender or spatula. Mix until well-combined. (Some lumps are okay.)
Stir in cheeses.
Whisk together the buttermilk and egg. Add the wet ingredients to the dry ingredients, stirring gently until just combined. (Don’t beat the mixture or your scones will be tough.)
Using a 1/4-cup measuring cup, scoop dough onto two lightly greased or parchment-lined cookie sheet. (The rounds should look similar to large cookies about to go in the oven.) Sprinkle scone dough with sea salt if you’re feeling fancy.
Bake for 18 minutes or until they’re golden brown. Serve with whipped bacon butter.