Cheese Scones

by Theophilos Giannakopoulos

Based on this post by The Spruce Eats.


For egg wash:


  1. Put stick of butter in the freezer for 10 minutes
  2. Put parchment paper on baking sheet.
  3. Combine flour, sugar, salt, pepper, garlic powder, baking powder, and herbs (if dried) in a large bowl.
  4. Grate butter using big holes of box grater.
  5. Add grated butter to bowl with dry ingredients.
  6. Make a well in the center and add yogurt.
  7. Mix gently to form shaggy dough.
  8. Mix in cheese and herbs (if fresh).
  9. Flour counter.
  10. Turn out dough onto floured counter.
  11. Use bench scraper to fold dough several times until it comes together. Alternate vertical and horizontal folds. Try to keep it cold while working it.
  12. Form circle with dough approximately 1/2 inch thick.
  13. Cut dough into 6 wedges.
  14. Use bench scraper to lift wedges and place on parchment paper on baking sheet.
  15. Place baking sheet in refrigerator.
  16. Preheat oven to 425° F. No convection!
  17. Beat together egg and water in small dish.
  18. When oven is preheated, take pan out of refrigerator.
  19. Brush egg wash on each wedge.
  20. Bake for 15 to 20 minutes. Look for some golden brown on tops and for scones to spring back when poked. Bottoms should be golden brown and not burnt.
  21. Cool on pan then eat.