Guys, it's still cozy season, and I've been making these extra cheesey scones with a smear of honey butter on repeat. Ya gotta try them. The crumbly melt bites are oh-so-good.

Dry Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp fine sea salt
• 1/2 tsp garlic powder
• 1/2 tsp black pepper

Wet and Cold Ingredients

• 6 tbsp unsalted butter, COLD and cubed
• 1 cup shredded extra sharp cheddar cheese
• 3/4 cup heavy cream (plus more for brushing)
• 1 count egg
• 2 tbsp chopped chives, optional to garnish

Instructions

1. Step 1: Preheat the oven to 425°F. Line a baking sheet with parchment paper.
2. Step 2: Mix Dry Ingredients. Whisk together flour, baking powder, salt, garlic powder, and black pepper.
3. Step 3: Cut in the Butter Using your fingers or a pastry cutter, quickly work cold butter into the flour until pea-sized crumbs form. Cold butter is everything; Don’t let it melt.
4. Step 4: Add Cheese + Herbs, then stir in shredded cheddar and chives (if using). Distribute evenly cheese pockets = joy pockets.
5. Step 5: Add Cream + Egg, then whisk heavy cream and egg together. Pour into the flour mixture and gently fold until a shaggy dough forms.
6. Step 6: Shape the Scones – Turn dough onto a floured surface.Pat into a 1-inch-thick disk. Cut into 8 wedges (or use a biscuit cutter for rounds).
7. Step 7: Bake – Place scones on prepared sheet. Brush the tops with extra cream for a glossy, golden finish. Bake 13–17 minutes, or until tall, golden, and cheese-fragrant.
8. Step 8: Cool + Enjoy – Cool slightly, then serve warm. They’re unbelievable with salted butter or hot honey.