Eggs in cheddar scones

Prep 20 min
Total 35 min
Serves 8



2 1/2 cups
all-purpose flour
1 tbsp
2 tsp
granulated sugar
1 tsp plus pinch of
salt, divided
1/2 tsp
1/2 tsp
1/2 cup
cold unsalted butter
1 cup
grated cheddar cheese
1 cup


  • 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.


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


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

Chatelaine Quickies: Cheddar and onion buttermilk biscuits

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