Eggs In Cheddar Scones


  • Prep Time20 mins
  • Total Time35 mins
  • Makes8 servings
Eggs In Cheddar Scones

(Photo: Erik Putz)

Chatelaine Triple Tested

A savoury scone with a baked-in soft eggs and sharp cheddar is the breakfast combo of our dreams.


  • 2 1/2 cups all-purpose flour

  • 1 tbsp baking powder

  • 2 tsp granulated sugar

  • 1 tsp plus pinch of salt, divided

  • 1/2 tsp baking soda

  • 1/2 tsp garlic powder

  • 1/2 cup cold unsalted butter

  • 1 cup grated cheddar cheese

  • 1 cup buttermilk

  • 8 eggs


  • 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.

Nutrition (per serving)

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

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

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