Cheddar Scallion Scones

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SourceAdapted from Baking Sense
Prep time30 minutes
Cooking time20 minutes
Total time50 minutes


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!


2 cups
buttermilk (divided)
5 cups
flour, unbleached
2 tablespoons
baking powder
1/2 teaspoon
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.