Cheddar Scallion Scones

Adapted from Baking Sense

These scones are a great way to feature a variety of local Vermont dairy products—butter, buttermilk, and cheese! They’re also super adaptable: if scallions aren’t your favorite, try substituting chives or other fresh or dried herbs, experiment with a different type of cheese, or leave out the scallions and add chopped apples or dried fruit for a sweet & savory twist!

Prep Time

30 minutes

Cook Time

20 minutes


12 Servings


2 eggs
2 cups buttermilk (divided)
5 cups flour, unbleached
2 tablespoons baking powder
1⁄2 teaspoon salt
1 teaspoon black pepper
1⁄4 cup sugar, granulated cane
1 1⁄2 butter, unsalted (cold, cut into small chunks)
6 ounces cheese, cheddar (cut into small cubes)
1 bunch scallions (sliced thinly)


Preheat oven to 375°F. Whisk eggs and 1 ¾ cups buttermilk together in a small bowl and set aside.

Combine dry ingredients in a large bowl and cut in butter using a pastry cutter, two forks, or rub in with your fingers until you have pea-sized chunks of butter.

Add cheddar and scallions and toss to coat in flour.Pour in buttermilk mixture and mix until just combined. Turn mix onto a floured board and knead gently to combine—try not to overwork the dough. If the mixture seems dry, the remaining buttermilk can be drizzled in a small amount at a time until the dough comes together.

Pat dough into a slab approximately 1 inch thick and cut using a biscuit cutter or knife into 2.5 to 3-inch biscuits.

Place on parchment-lined baking sheets and bake, rotating pans halfway, until golden brown, 16-20 minutes.