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Buttermilk cheese scones with garlic and chili

Buttermilk cheese scones with garlic and chili

Viola
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
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 15 minutes
Total Time 55 minutes
Course Appetizers, Breakfast
Cuisine American, Indian
Servings 12
Calories 198 kcal

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.
  • 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.
  • Add the chili, cilantro, green onions and cheese. Mix together.
  • 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.
  • 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.
  • 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.
  • 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.

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.

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.

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.

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.
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