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    Buttermilk cheese scones with garlic and chili (Air fried/Baked)

    Published: May 21, 2021 by Viola · This post may contain affiliate links ·

    Jump to Recipe Pin Recipe

    These buttermilk cheese scones are flavored with all the flavors of a garlic naan! They are soft and buttery with hundreds of flaky layers and are a speckled with garlic and chili. These scones taste so delicious with a smear of cilantro chutney and a cup of chai! You are going to love this recipe!

    Buttermilk cheese scones with garlic and chili

    Flavors in these buttermilk cheese scones

    The flavors in these buttermilk cheese scones are derived from my love for garlic naan! I use both garlic powder and fresh garlic in this recipe, to double up the garlic flavor. The scones are studded with little bits of spicy green chili, green onions and cilantro that add a vibrant and savory flavor. The cheddar cheese adds a nice touch of saltiness and brings out the flavors of the chili and garlic. The tangy buttermilk produces a soft and fluffy interior while the delicious salted butter produces a flakey crust with all those layers!

    As if the scones weren't flavorful already, I like to brush them with garlic butter after they have baked. I then top them with more cilantro and nigella seeds for that classic garlic naan look (and flavor combination). Doesn't that sound divine?

    Buttermilk cheese scones with garlic and chili

    How to make light and flaky scones

    These are some of my best tips to make uniformly rise, tender and flakey scones. Follow these tips and you are guaranteed to get amazing results!

    1. Really cold fat: Cold butter is what creates flakey layers and pockets. When the little pieces of butter melt as the biscuits bake, they release steam and create little pockets of air, which makes the scones airy and flaky on the inside while remaining crisp on the outside.
    2. Grate your fat: Our goal is to incorporate tiny pieces of cold butter into the dry mixture to create the flakiest scones. Instead of using a biscuit cutter or food processor, I prefer grating the frozen butter before mixing it into the dry mix. It helps distribute the butter evenly and creates uniformly risen, flakey scones.
    3. Buttermilk: Buttermilk creates the most tender scones. The acid in the buttermilk reacts with the baking soda, helping the scones rise beautifully while baking.
    4. Don’t over mix: Be careful to not overwork the scone dough. Over-handling scone dough will result in tough, hard, and flat scones. Mix the ingredients together ONLY until combined. Dough will be crumbly and cracks on the surface are fine. Scones should be rustic looking.
    5. Flatten & fold: This step is the most important and creates all those flakey layers (similar to croissants). More information below.
    6. Don’t Twist the Cutter: When cutting the dough, do not twist your cutter. Instead, press the cutter down into the dough firmly. Twisting the cutter will seal off the edges, preventing the scones from rising.
    Buttermilk cheese scones with garlic and chili

    How to fold scone dough

    Flattening and folding scone dough creates multiple flaky layers (similar to croissants). This step doesn't take long and results in the flakiest scones.

    First, gather the dough and transfer it to a floured surface. Either pat or roll the dough into a rectangle:

    Flatten the dough

    Then fold one side into the center.

    fold one side into the center

    Now fold the other side onto the center.

    fold the other side onto the center

    Finally, turn the folded dough horizontally and gently flatten it again. Repeat this folding process 2 more times.

    turn the folded dough horizontally and gently flatten it again

    The dough should be about ¾ inch thick and the scones will rise as they bake.

    Air frying v/s baking

    Both air frying and baking produce amazingly flakey scones that are tender on the inside and crunchy on the outside.

    • Air fryer: Air fried scones turns out really delicious and the biggest advantage of this method is that it takes about half the time to cook compared to the oven method. However, most air fryers are small and this method will work well only if you are making a small batch of buttermilk cheese scones. I love this method when I only want to make a couple of scones and save the rest in the fridge/freezer. This way, I can have freshly baked scones at a moment's notice.
    • Oven: This is the way to go if you're making these buttermilk cheese scones for a crowd. You can make a huge batch at once using multiple baking trays and they will all be perfectly flakey and ready at the same time!
    Buttermilk cheese scones with garlic and chili

    Frequently asked questions

    What is the secret to making good scones?

    There's a few secrets to making light and flakey scones. Using cold fat, cold buttermilk, not overworking the dough and flattening and folding it will help you achieve amazing results. You can read more about these steps above.

    How do I get my scones to rise and be fluffy?

    Using the right amount of leavening agents (make sure they are unexpired) and making sure the oven is at the right temperature will help the scones rise evenly and be fluffy on the inside.

    Why are my scones heavy?

    Overworking the dough will lead to scones that are tough and chewy, rather than light and flaky. The key is to use a light hand and work the dough until it just comes together. The dough will be crumbly and cracks on the surface are fine. Scones should be rustic looking.

    How long do homemade scones last?

    Since these scones have cheese, they need to be refrigerated when they are completely cool and can be stored in the refrigerator for 5 days.

    How do you store homemade scones?

    Store these scones in an airtight container either in the refrigerator for up to 5 days or in the freezer for up to 3 months.

    Can I freeze these scones for later?

    Yes, scones can be frozen both before and after baking!
    Baked scones freeze well for up to 3 months. Thaw at room temperature or in the refrigerator and warm up to your liking before serving. 

    To freeze before baking, cover the scones and flask freeze them for bout 3-4 hours. Then transfer them into a freezer safe bag/box and freeze them for up to 3 months. To bake, thaw them overnight in the refrigerator and then bake. (I've found that sometimes frozen scones can turn gray due to oxidization. The dough is still safe to consume but might not look very appealing).

    Can I flavor these scones differently!

    Absolutely! You could use any flavor combination that you like. Add in chili powder or ground spices and herbs for a savory scone or add in sugar/honey and extracts for sweet scones!

    Buttermilk cheese scones with garlic and chili

    Some delicious recipes to serve with these scones!

    sweet potato chickpea coconut curry
    Sweet potato chickpea coconut curry
    Vegetable korma
    Vegan vegetable korma
    Layered Cheesy Ratatouille
    Layered cheesy ratatouille
    Creamy cashew egg curry
    Creamy cashew egg curry

    Recipe

    Love this recipe?Rate the recipe by clicking on the stars in the recipe card below
    Buttermilk cheese scones with garlic and chili

    Buttermilk cheese scones with garlic and chili

    Buttermilk cheese scones with garlic and chili (Air fried/Baked) 1Viola
    These buttermilk cheese scones are flavored with all the flavors of a garlic naan! They are soft and buttery with hundreds of flaky layers and are a speckled with little bits of garlic and chili. These scones taste so delicious with a smear of cilantro chutney and a cup of chai! You are going to love this recipe!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 20 minutes mins
    Resting Time 15 minutes mins
    Total Time 55 minutes mins
    Course Appetizers, Breakfast
    Cuisine American, Indian
    Servings 12
    Calories 198 kcal

    Equipment

    Baking pan
    Baking pan
    Cutter
    Cutter

    Ingredients
     
     

    • 2 cups all-purpose flour
    • ½ cup salted butter frozen for 30 minutes
    • 1 cup shredded cheddar cheese
    • ½ teaspoon kosher salt
    • 1 teaspoon sugar
    • ½ teaspoon baking soda
    • 2 teaspoons baking powder (aluminum free)
    • ½ teaspoon garlic powder
    • ½ teaspoon freshly ground black pepper
    • 4 spicy green chilies (Thai green peppers) finely minced
    • ¼ cup finely chopped cilantro
    • ¼ cup green onions finely chopped
    • 1 cup buttermilk chilled in the refrigerator, see notes

    For brushing on top

    • 1 tablespoon butter melted
    • 2 teaspoons garlic finely minced
    • 1 teaspoon finely chopped cilantro
    • ½ teaspoon nigella seeds optional

    Instructions
     

    • Start by grating the frozen butter on the coarse side of a cheese grater. This will help incorporate the butter quickly and easily.
      Grate the butter
    • In a large bowl, mix together the flour, sugar, baking powder, baking soda, garlic powder, black pepper and salt. Add the grated butter and using your fingertips, swiftly rub the flour and butter together to form a fine, breadcrumb-like texture.
      Mix butter with dry ingredients
    • Add the chili, cilantro, green onions and cheese. Mix together.
      Mix in chili, cheese, cilantro and green onions
    • Next, pour in the buttermilk. Use a spoon to bring the mixture together as a soft dough. Be very gentle and do not knead it. Light and flaky scones require as little handling as possible.
      Add buttermilk and form dough
    • Flour your hands and work surface.
      Transfer the dough onto the floured surface and pat or roll the dough out to a thickness of about ¾ inches. Fold one side into the center, then the other side. Now, turn the dough horizontally and again gently flatten into a ¾ inch thick rectangle. Repeat this process 2 more times (total of 3 times), so you end up with a ¾ inch thick rectangle.
      Flatten the dough
    • Stamp out rounds using a cookie cutter/glass with thin edges. Pick up any scraps of dough and bring them back together to cut out more rounds. Remember to handle the dough quickly and with a light touch. Cracks on the surface are fine. Scones should be rustic looking.
      Cut out scones
    • Place the scones on a large baking tray lined with baking parchment. Arrange the scones on the tray, leaving a small gap around each one as they will rise a bit. Refrigerate for 15 minutes.
      Transfer to a baking sheet

    Oven instructions:

    • Preheat the oven to 200°C/400°F.
    • Bake the scones in the pre-heated oven for 18-20 minutes or until the tops are golden brown.
      Buttermilk cheese scones with garlic and chili (Air fried/Baked) 2

    Air fryer instructions:

    • Preheat the air fryer to 165°C/330°F.
    • Place the scones in a single layer in the air fryer and cook them for about 9-12 minutes or until the tops are golden brown and they are puffed up.
      Air fry the scones

    Finishing the scones:

    • Mix together the melted butter with the garlic and cilantro and brush the tops of the baked scones with the butter. Sprinkle some nigella seeds on top. Allow to cool for 15-20 minutes before eating.
      Buttermilk cheese scones with garlic and chili

    Notes

    Buttermilk: If you don't have buttermilk, you can make an instant version for this recipe. Add 2 teaspoons of fresh lemon juice or white vinegar to a liquid measuring cup. Add enough milk to make 1 cup. Let it sit for 10 minutes before using. Whole milk works best in this recipe and has the most rich flavor.
    Make Ahead & Freezing Instructions:
    Baked scones freeze well for up to 3 months. Thaw at room temperature or in the refrigerator and warm up to your liking before serving. 
    You could also wrap the dough in plastic wrap and refrigerate it for up to 2 days before continuing with step 7.
    To freeze the scones before baking, prepare the scones through step 8. Cover the baking sheet with plastic wrap and flask freeze it for about 3-4 hours. Then transfer them into a freezer safe bag/box and freeze them for up to 3 months. To bake, thaw them overnight in the refrigerator and then continue with step 9. (I've found that sometimes frozen scones can turn gray due to oxidization. The dough is still safe to consume but might not look very appealing)
     

    Estimated Nutrition

    Nutrition Facts
    Buttermilk cheese scones with garlic and chili
    Calories
    198
    % Daily Value*
    Fat
     
    12
    g
    18
    %
    Saturated Fat
     
    7
    g
    44
    %
    Trans Fat
     
    1
    g
    Cholesterol
     
    33
    mg
    11
    %
    Sodium
     
    362
    mg
    16
    %
    Potassium
     
    72
    mg
    2
    %
    Carbohydrates
     
    18
    g
    6
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    2
    g
    2
    %
    Protein
     
    5
    g
    10
    %
    Vitamin A
     
    387
    IU
    8
    %
    Vitamin C
     
    1
    mg
    1
    %
    Calcium
     
    139
    mg
    14
    %
    Iron
     
    1
    mg
    6
    %
    *Percent Daily Values are based on a 2000 calorie diet.
    *Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
    Did you make this recipe?Mention @LimeThymeRecipes and tag #limethymerecipes
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    Reader Interactions

    Comments

    1. Kalyani Krishnamurthy says

      August 26, 2021 at 10:01 am

      Looks lovely, Viola. I'd love to try this out soon.

      Reply
      • Viola says

        August 26, 2021 at 10:41 am

        Thank you Kalyani, can't wait to hear what you think!

        Reply
    2. Cyrus says

      September 16, 2021 at 7:14 am

      5 stars
      Borrowed my friend's Air Fryer and tried this recipe out. You made my day! I wanted to store the scones as per your detailed instructions but they did not last very long ! Bomb recipe 😛

      Reply
      • Viola says

        September 16, 2021 at 2:54 pm

        So happy to know you liked my recipe!

        Reply

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    About Me Lime Thyme

    HEY, I'M VIOLA!

    I'm a self taught recipe developer, food photographer and videographer living in Seattle.

    Welcome to Lime Thyme, where you'll find  find easy, flavorful and innovative Indian inspired recipes using seasonal and fresh ingredients!

    Learn more about me here.

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      About Me Lime Thyme

      HEY, I'M VIOLA!

      I'm a self taught recipe developer, food photographer and videographer living in Seattle.

      Welcome to Lime Thyme, where you'll find  find easy, flavorful and innovative Indian inspired recipes using seasonal and fresh ingredients!

      Learn more about me here.

        Popular

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