Buttermilk, Cheese, Shallots & Potato Scones

The first time I tasted a truly exceptional scone, it was at a tiny, family-run bakery nestled in the Scottish Highlands. The air was crisp, the heather was in bloom, and the aroma of baking filled the cozy space. But it wasn’t a sweet scone that captured my heart; it was a savory one, studded with cheese and herbs, served warm with a pat of butter. That moment sparked a lifelong love for savory scones, and I’ve been experimenting with variations ever since, trying to capture that perfect balance of crumb, flavor, and texture. These Buttermilk, Cheese, Shallots & Potato Scones are my latest triumph, a testament to the magic of simple ingredients transformed into something truly special.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Servings: 8
• Yield: 8 scones
• Dietary Type: Vegetarian

Ingredients

• 2 shallots, thinly sliced
• 1 tablespoon butter
• 1 1/2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons sugar
• 1/2 teaspoon salt
• 1/4 cup cold shortening (or cold butter, cut into small pieces)
• 1 1/2 cups extra-old cheddar cheese, shredded
• 1/2 cup cold mashed potatoes (no additions like butter or cream)
• 1/2 cup buttermilk, plus more if needed
• 1 large egg

Equipment Needed

• Small frying pan
• Large mixing bowl
• Measuring cups and spoons
• Pastry blender (or your fingers)
• Liquid measuring cup
• Fork
• Lightly floured surface
• Round cutter (water glass works well)
• Baking sheet

Instructions

1. First, prepare the shallots. In a small frying pan, melt the butter over medium-low heat. Add the thinly sliced shallots and cook, stirring occasionally, until they are soft and tender, about 5-7 minutes. Watch them carefully to prevent burning. Remove the pan from the heat, transfer the shallots to a small bowl, and allow them to cool completely. This step can be done ahead of time.
2. Preheat your oven to 425°F (220°C). Make sure your oven rack is positioned in the center.
3. In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. This ensures that the leavening agents are evenly distributed throughout the dry ingredients.
4. Cut in the cold shortening using a pastry blender or your fingertips. The goal is to create a mixture that resembles coarse breadcrumbs. The colder the shortening, the better the texture of the scones will be.
5. Add the shredded cheddar cheese, cooled shallots, and cold mashed potatoes to the flour mixture. Stir gently to combine, making sure the cheese and potatoes are evenly dispersed.
6. In a liquid measuring cup, whisk together the egg and buttermilk.
7. Pour the buttermilk mixture into the flour, cheese, and potato mixture all at once. Using a fork or spatula, stir lightly until just combined. Be careful not to overmix, as this will result in tough scones. The dough should be soft and slightly sticky. If the dough seems too dry, add a tablespoon or two more buttermilk until it comes together.
8. Turn the dough out onto a lightly floured surface. Gently pat it into a large circle, about ¾ to 1 inch thick.
9. Use a round cutter (a water glass works perfectly) to cut out the scones. Dip the cutter in flour between cuts to prevent sticking. Try to cut the scones as close together as possible to minimize leftover dough. You can gently re-roll the scraps to cut out additional scones, but these may not be as tender as the first ones.
10. Place the cut scones onto an ungreased baking sheet.
11. Bake in the preheated 425°F (220°C) oven for 10-12 minutes, or until the scones are golden brown on top. The exact baking time may vary depending on your oven, so keep a close eye on them.
12. Remove the scones from the oven and transfer them to a wire rack to cool slightly. Serve warm for the best flavor and texture.

Expert Tips & Tricks

• For extra flaky scones, chill the dry ingredients and the buttermilk for 30 minutes before starting.
• Don’t overwork the dough! Overmixing develops the gluten in the flour, resulting in tough scones.
• Use extra-old cheddar cheese for the most intense flavor.
• If you don’t have shortening, you can use cold butter cut into small pieces.
• To make ahead, you can prepare the dough up to the point of baking, then cover and refrigerate for up to 24 hours. Bake as directed when ready to serve.
• For a richer flavor, brush the tops of the scones with melted butter or an egg wash (one egg beaten with a tablespoon of water) before baking.
• If you have leftover scones that have gone stale, try toasting them or using them to make bread pudding.

Serving & Storage Suggestions

These Buttermilk, Cheese, Shallots & Potato Scones are best served warm, straight from the oven. They’re delicious on their own or with a pat of butter, a dollop of cream cheese, or a spoonful of your favorite chutney. They also make a wonderful accompaniment to soups, salads, or stews.

Leftover scones can be stored in an airtight container at room temperature for up to 2 days. For longer storage, wrap them individually in plastic wrap and freeze them for up to 2 months. To reheat, thaw the scones completely and then warm them in a 350°F (175°C) oven for 5-10 minutes, or until heated through. You can also microwave them briefly, but they may become slightly soft. Toasting is another great way to revive day-old scones.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	273 kcal	–
Total Fat	15.9g	24%
Saturated Fat	7.3g	36%
Cholesterol	50.2mg	16%
Sodium	603.4mg	25%
Total Carbohydrate	23.1g	7%
Dietary Fiber	0.8g	3%
Sugars	1.9g	–
Protein	9.4g	–

Variations & Substitutions

• For a gluten-free version, use a gluten-free flour blend and add 1/2 teaspoon of xanthan gum.
• Experiment with different types of cheese, such as Gruyere, Swiss, or pepper jack.
• Add fresh herbs, such as chives, thyme, or rosemary, to the dough for extra flavor.
• For a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the dry ingredients.
• Use sweet potatoes instead of white potatoes for a different flavor profile.
• If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1/2 cup of milk. Let it sit for 5 minutes before using.

FAQs (Frequently Asked Questions)

Q: Can I use self-rising flour for this recipe?
A: I don’t recommend it. Self-rising flour already contains baking powder and salt, and using it in this recipe could result in scones that are too salty or rise too much and then collapse.

Q: Why are my scones tough?
A: Overmixing the dough is the most common cause of tough scones. Be sure to stir the wet and dry ingredients together until just combined.

Q: Can I freeze the unbaked scones?
A: Yes! Place the cut scones on a baking sheet and freeze until solid. Then transfer them to a freezer bag and store for up to 2 months. Bake directly from frozen, adding a few extra minutes to the baking time.

Q: What can I use if I don’t have shortening?
A: Cold butter, cut into small pieces, is a great substitute for shortening.

Q: Can I add other vegetables to these scones?
A: Absolutely! Roasted vegetables like broccoli, cauliflower, or zucchini would be delicious additions. Just make sure to chop them finely and add them along with the cheese and shallots.

Final Thoughts

These Buttermilk, Cheese, Shallots & Potato Scones are more than just a recipe; they’re an invitation to slow down, savor the simple pleasures, and create a moment of warmth and comfort. I hope you’ll try this recipe and discover the joy of homemade savory scones. Feel free to experiment with different flavors and ingredients to make them your own. And please, share your creations and feedback – I’d love to hear how they turn out! These scones pair perfectly with a cup of Earl Grey tea or a glass of crisp white wine. Enjoy!