These cheddar green onion scones are the perfectly flakey and cripsy scones with moist tender crumbs. They are super easy to make and tastes like sour cream onion Pringles mingling with Red Lobster's famous cheddar biscuits!
You know, with all the sweet scones and savory biscuits out there, we thought it was about the time we shine some light on some good savory scones. This one is one of my all time favorite savory scones, and it's none other than... yup, you guessed it! These amazing cheddar green onion scones!!!
These scones are the the perfect melody between sour cream and onion Pringles and Red Lobster's famous cheddar biscuits, especially when they're just out of the oven! Their outer crusts are still crispy. The interior is soft and fluffy and moist. When you take a bite, you'll taste the balance of sweet and salty speckled with onion and melted cheddar throughout. I'm not sure about you, but I'm drooling lol. 😝
Here are some tips and FAQs for making these amazing cheddar green onion scones.
What's the difference between a biscuit and a scone?
Kyong and I have had many debates about this topic and eventually we just sat down and searched it up. Now that I think about it, it was really obvious.
We find beating the egg before hand helps with not overmixing the dough.
Biscuits are typically cut into circular shapes and does not contain eggs. Meanwhile, scones are usually cut into triangles but usually also have an egg or two in the dough. I guess you can consider scones a more enriched version of biscuits.
How do you blend the butter?
The butter pieces should be around the size of a green pea.
There are many ways to blend butter into your flour mixture, but most importantly, start with COLD butter. Sometimes if I actually plan what I bake ahead of time, I like to freeze the butter for 10-20 minutes so that it's stiffer and less prone to melt in my hands.
With that said, you can blend butter into the flour by:
- using a food process and pulsing it until the butter is pea size,
- with a pastry blender or fork to cut the butter into pea size pieces, or
- use a grater and grate the butter straight into the flour then rubbing it with your hands to break them into pea size pieces.
I prefer hand grating my butter!...Probably because it's easier to clean lol. 😅
Can you overmix scone dough?
Fold the dough until everything is just moistened.
Yes. You can absolutely overmix the scone dough, and that is one of the most important rule for making good, flakey scones!
You don't have to mix the scones until smooth or anything. Simply mix the dough until everything is mostly moistened, so when you only see a few dry crumbs of flour or when no more flour is visible, your dough is ready.
Do I have to brush the scones with butter?
No...you don't have to brush the scones with the garlic butter, but I highly recommend it! It makes the scones extra irresistible! You could, however, reduce the butter to 2 tablespoon instead of 4 TBSP.
Bake with love! ❤️
If you made this recipe or any recipe from our blog, please tag us on Instagram @twoplaidparons! We would love to see your creations! It absolutely makes our day! 🥰
Cheddar Green Onion Scones
- 2 cups all-purpose flour
- 2 Tablespoons granulated sugar
- 1½ teaspoon salt (optional: extra for sprinkling)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 8 Tablespoons unsalted butter, cold (or 1 stick)
- ½ cup sharp cheddar, shredded (optional: extra for sprinkling)
- ⅓ cup green onion, sliced
- 1 large egg, beaten
- ½ cup milk
- 4 Tablespoon unsalted butter (or ½ stick)
- 2 cloves garlic, smashed
- Preheat oven to 425°F. Line a sheet pan with parchment paper.
- Combine and whisk together flour, sugar, salt, baking powder, and baking soda.
- Grate cold butter into the flour and toss together. Rub the flour mixture between your fingers to break the butter in to pea size pieces.*It's very important to work as fast as possible to prevent the butter from melting before baking.*
- Add green onion and sharp cheddar. Toss the mixture together.
- Add milk and egg and fold the mixture together until everything is just moistened and almost no more dry flour is visible, about 1 minute.
- Lightly flour the prepared sheet pan and transfer the dough onto it. Lightly flour the top of the dough and flatten it evenly into an 1 inch thick disc or rectangle. Cut the dough into 6 even triangles. Place each triangle at least 1 inch apart on the lined sheet pan.
- Heat 4 Tablespoons of butter with 2 cloves of smashed garlic until fragrant either on the stovetop or in the microwave.Using about ⅓ of the garlic butter, brush the tops of each scones.Optional: Sprinkle a pinch of salt and shredded cheddar on each scone.
- Bake for about 8 minutes then brush the tops of the scones again with garlic butter. Continue baking the scones for about 3-5 minutes, until the tops of the scones are gold brown and an inserted toothpick comes out clean.
- Remove the scones from the oven and give it one final brushing of the remaining garlic butter.
- Enjoy the scones while they're hot!