Eggs in cheddar scones



20 min


35 min



Eggs in cheddar scones

Photo, Erik Putz.


  • 2 1/2 cups all-purpose flour
  • 1 tbsp baking powder
  • 2 tsp granulated sugar
  • 1 tsp plus pinch of salt , divided
  • 1/2 tsp baking soda
  • 1/2 tsp garlic powder
  • 1/2 cup cold unsalted butter
  • 1 cup grated cheddar cheese
  • 1 cup buttermilk
  • 8 eggs


  • PREHEAT oven to 425F, then line a baking sheet with parchment. Whisk flour, baking powder, sugar, 1 tsp salt, baking soda and garlic powder in a large bowl. Grate butter into flour mixture, then add cheddar and toss to coat.
  • STIR buttermilk into flour mixture with a fork until dough just comes together. Turn out onto a lightly floured surface. Lightly knead 3 or 4 times and pat together until 1 in. thick.
  • USE a 3 1/2-in. round cutter to cut a circle of dough. Leaving larger cutter in place, press a 2 1/4-in. round cutter in the centre to make a ring. Remove dough from centre and repeat with remaining dough. Gather scraps and centres, patting out to 1-in. thickness and cutting until you have 8 rings. Arrange rings 1 in. apart on prepared sheet.
  • BAKE until risen and slightly browned, 7 to 8 min. Crack an egg into each ring, season each with a pinch of salt, then continue baking until scones are golden brown and whites of eggs are almost set, 8 to 9 min for soft yolks. Serve warm.


Chatelaine Quickies: Cheddar and onion buttermilk biscuits

[bc_video video_id=”5254036152001″ account_id=”10190175001″ player_id=”r1zRQqV3″]

Nutrition (per serving)

  • Calories
  • 355,
  • Protein
  • 14 g,
  • Carbohydrates
  • 28 g,
  • Fat
  • 20 g,
  • Fibre
  • 1 g,
  • Sodium
  • 567 mg.

Kitchen Tip: The whites should be slightly jiggly when removed from the oven, eggs will continue to cook in the hot scones.