Thyme and Cheddar Scones

Name: Thyme and Cheddar Scones
Total time: 1 h 15 min
Yield: 9 serving(s)
Ingredients: 2 3/4 c. all-purpose flour, plus more for dusting; 1 tbsp. baking powder; Kosher salt; 4 oz. extra sharp white Cheddar cheese, coarsely grated (about 1 1/2 cups); 2 tbsp. thyme leaves, finely chopped, plus 1 tsp whole thyme leaves for topping; 1/2 c. (1 stick) cold unsalted butter, cut into 1/4-inch cubes; 1 c. plus 2 Tbsp. heavy cream, plus more for brushing; Flaky sea salt, for sprinkling

Flaky, cheesy, and deliciously savory.

By Tina MartinezPublished: Mar 24, 2026

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march april 2026 innovation kitchencheddar thyme scones

Yields:

9 serving(s)

Total Time:

1 hr 15 mins

Warm, savory, and wonderfully fragrant, these flaky scones are everything you want in a homemade bake. Sharp Cheddar adds richness, while fresh thyme brings an earthy lift that makes each bite feel extra special.

The dough comes together quickly with simple ingredients, and a brief chill ensures the scones bake up beautifully golden and tall with crisp edges. These are almost biscuit-like in their flakiness—not the crumbly scones you may be familiar with. Serve them warm from the oven alongside soup, at brunch, or simply on their own.

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Ingredients

2 3/4 cups all-purpose flour, plus more for dusting
1 Tbsp. baking powder
Kosher salt
4 oz. extra sharp white Cheddar cheese, coarsely grated (about 1 1/2 cups)
2 Tbsp. thyme leaves, finely chopped, plus 1 tsp whole thyme leaves for topping
1/2 cup (1 stick) cold unsalted butter, cut into 1/4-inch cubes
1 cup plus 2 Tbsp. heavy cream, plus more for brushing
Flaky sea salt, for sprinkling

Directions

1. Step 1In large bowl, whisk together flour, baking powder, and 1 teaspoon kosher salt. Using rubber spatula, mix in Cheddar and chopped thyme.
2. Step 2Add butter and, using fingers, rub into flour mixture until coarse crumbs form. Stir in cream until just incorporated, no dry crumbs remain at bottom of bowl, and dough holds together when squeezed.
3. Step 3On lightly floured surface, shape into 6- by 6-inch square, 1 inch high. Using sharp knife, cut into 9 squares. Transfer to parchment-lined rimmed baking sheet, spacing 2 inches apart; freeze 15 minutes.
4. Step 4Meanwhile, heat oven to 400°F. Brush tops of scones with cream, sprinkle with flaky salt and remaining thyme leaves, and bake, rotating sheet halfway through, until tops are golden brown, 20 to 22 minutes. Transfer pan to wire rack and let cool 10 minutes before serving.