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Fluffy Cheese Scone

  • Yield: 8 wedges 1x


This recipe can be modified to Hatch Chile Cheese Scone or
Bacon Cheddar Scone

Nutritional information does not include bacon or hatch chiles

These are more like American fluffy biscuits in texture than traditional English scones which are usually much more dense


  • 2 cups all-purpose flour
  • 1 tbs granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 6 tbs butter (chilled, cubed )
  • 1 cup heavy cream or 1/2&1/2 (Cold)
  • 1 medium eggs
  • 1/2 cup Gruyere or other cheese of choice (shredded)
  • 1 cup cheddar cheese (shredded)
  • 1/8 cup cheddar or other cheese (shredded)
  • 2-3 medium green onion (thinly sliced)
  • 1/4 cup hatch chilies (CAN SUBSTITUTE FOR GREEN ONIONS)
  • 1/4 cup cooked bacon (CAN SUBSITUTE FOR GREEN ONIONS)


  1. Preheat oven to 400 F.
  2. Line a baking sheet with parchment paper or silicone cooking mat.
  3. In a medium bowl, whisk together cream and egg.
  4. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  5. Using your fingers, rub butter into the flour mixture until it resesmbles coarse meal witha few pea-size pieces of butter remaining.
  6. Add the cheeses (reserving 1/8 cup) and green onions (or chiles or bacon) and toss to coat.
  7. With a fork, stir in the cream mxiture until just combined. (The dough should be crumbly; do not overwork).
  8. Lightly flour a work surface and transfer the dough.
  9. Pat into a 6" circle and cut into 6 wedges.
  10. Arrange the scones on the baking sheet slightly separated.
  11. Sprinkle tops with remaining shredded cheese
  12. Bake until golden, 18-22 minutes, roating sheet halfway through.
  13. Remove from the oven and allow to cool on the pan on a wire rack for 5 minutes.
  14. Remove from the pan to the wire rack to finish cooling before storing. OR eat fresh from the pan slathered in butter.






  • Serving Size: 1 wedge
  • Calories: 364
  • Fat: 22.73 g
  • Carbohydrates: 28.94 g
  • Protein: 11.07 g
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