Cheddar Scones

READY IN: 35mins
Recipe by HeatherJS

This recipe is adapted from Cooking Light. They freeze (for up to 3 mos.) and reheat well.

Top Review by ladypit

These were quite good. I used white wheat flour and fat free sour cream as it is all I keep in the house. These were fluffy and had just enough cheese flavor without tasting oily. We had them with soup. The adults thought they were a little bland but the kids devoured them and continued to enjoy them cold in their lunches. Thanks for posting.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Lightly spoon flour into dry measuring cups and level with a knife.
  3. Combine flour, baking powder and salt in a medium bowl, stirring with a whisk.
  4. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
  5. Add sour cream, cheddar (or Mexican) cheese, 1 tablespoon water and egg.
  6. Stir until just moist.
  7. Knead in bowl with lightly floured hands just until dough forms.
  8. Divide dough in half.
  9. Shape each half into a 6-inch circle on a baking sheet coated with cooking spray.
  10. Cut each circle into 6 wedges 1 inch apart on pan.
  11. Bake at 350 degrees for 20 minutes or until browned.
  12. Serve warm.

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