Broccoli Cheese Scone Recipe

Blanch and chop broccoli

Bring a small pot of salted water to a boil. Add broccoli florets and blanch 45–60 seconds until bright green and slightly tender. Drain and immediately transfer to an ice bath to stop cooking. Drain thoroughly and pat dry on paper towels. Finely chop into small bite-sized pieces and set aside.

Cut cheese

If not using pre-shredded, cut Canadian cheddar into 1/4" chunks or coarsely shred and keep cold in the refrigerator until ready to fold into the dough.

Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper or lightly flour a baking sheet.

In a large bowl, whisk together the all-purpose flour, baking powder, granulated sugar, sea salt, black pepper, and smoked paprika (if using) until evenly combined.

Add the cold cubed butter to the flour mixture. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (about 6–8 passes with a cutter). Work quickly so the butter stays cold.

Stir in the chopped, well-dried broccoli, cold cheddar chunks/shreds, and sliced green onions so they are evenly distributed through the flour-butter mixture.

In a separate small bowl, whisk together the buttermilk and the large egg until smooth. Make a well in the center of the dry mixture and pour in most of the buttermilk-egg mixture. Using a fork or rubber spatula, gently fold the wet into the dry just until the dough comes together. Add the remaining tablespoon or two of buttermilk only if the dough is too dry. The dough should be slightly shaggy and tacky but not sticky.

Turn the dough out onto a lightly floured surface and gently press it together to form a 1–1 1/4" thick round about 8 inches (20 cm) in diameter. Do not overwork—handle just enough to hold together. If desired, fold in the extra grated cheddar before shaping for a cheesier top.

Using a sharp knife or bench scraper, cut the round into 8 equal wedges and transfer the wedges to the prepared baking sheet, spacing them about 1" apart. Alternatively, for individual scones, pat the dough into a 7-8 inch square and cut into 9 pieces.

Brush the tops lightly with heavy cream and sprinkle with coarse sea salt and a little extra grated cheddar if using.

Bake in the preheated oven for 18–22 minutes, rotating the pan halfway through, until the scones are golden brown on top and a cake tester inserted into the center comes out clean. Baking time will vary slightly depending on oven and scone size.

Remove from oven and transfer scones to a wire rack. Let cool 5–10 minutes before serving so the cheese sets slightly.

Serve warm or at room temperature. These scones pair well with butter, honey mustard, or a herbed cream cheese spread.

To store: keep in an airtight container at room temperature for up to 2 days, or refrigerate up to 4 days. Reheat in a 350°F (175°C) oven for 8–10 minutes to refresh. Freeze cooled scones individually wrapped for up to 2 months; reheat from frozen at 350°F (175°C) for 12–15 minutes.