Description
These cauliflower cheese scones are the perfect blend of flaky, cheesy goodness with a hidden veggie twist! Made with mature cheddar and tender cauliflower, they are rich, savory, and packed with flavor. Whether you enjoy them for breakfast, as a snack, or alongside soup, these scones are a delicious way to elevate your baking. Plus, they’re simple to make and perfect for any occasion!
Ingredients
Scale
- 2½ cups (315 g) all-purpose/plain flour
- 4.94 ounces (140 g) cauliflower florets, roughly chopped
- ½ cup (70 g) mature cheddar cheese, coarsely grated
- ⅘ stick (90 g) butter, cubed
- 6 tablespoons buttermilk
- 1 large egg
- 3 teaspoons baking powder
- ½ teaspoon fine sea salt
- ⅓ teaspoon onion granules/powder
Instructions
- Prepare the Cauliflower
- Chop the cauliflower into small florets.
- Steam or microwave for 3–4 minutes until tender but not mushy.
- Let it cool, then pat dry with a paper towel to remove excess moisture.
- Mix the Dry Ingredients
- In a large bowl, combine the flour, baking powder, sea salt, and onion granules.
- Add the cubed butter and rub it into the flour until the mixture resembles breadcrumbs.
- Incorporate Cheese & Cauliflower
- Stir in the grated cheddar cheese and the cooled cauliflower, ensuring they are evenly distributed.
- Combine the Wet Ingredients
- In a separate bowl, beat the egg and mix with the buttermilk.
- Slowly pour into the flour mixture, stirring gently until just combined.
- Shape the Dough
- Lightly flour a surface and knead the dough gently a few times.
- Roll it out to 1-inch (2.5 cm) thickness.
- Cut & Bake
- Cut into rounds or squares and place on a lined baking sheet.
- Brush the tops with extra buttermilk for a golden finish.
- Bake at 400°F (200°C) for 15–18 minutes, until golden brown.
- Cool & Serve
- Let the scones cool slightly before serving warm with butter or extra cheese.
Notes
- Use cold butter for flakier scones.
- Do not overwork the dough, or the scones may turn out dense.
- For extra flavor, add herbs like chives, rosemary, or thyme.
- If you don’t have buttermilk, use regular milk with 1 teaspoon of vinegar.
- Store leftovers in an airtight container for up to 3 days or freeze for 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread & Savory Baking
- Method: Baking
- Cuisine: British