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gochujang scallion cheese scones

Gochujang scallion cheese scones

Spicy gochujang scones filled with chopped scallions and cheddar cheese for the perfect savory breakfast pastry. These easy scones are a perfect Asian-inspired treat!
Prep Time 15 mins
Cook Time 18 mins
Chill Time 15 mins
Course Breakfast
Servings 8 scones


  • Mixing bowl
  • Baking sheet
  • Parchment paper



  • 2 cups (250g) all purpose flour
  • 2 tbsp granulated sugar
  • 1/2 tsp salt
  • 2 1/2 tsp baking powder
  • 1/2 cup (113g) butter, very cold1
  • 1/2 cup (120g) buttermilk2 (see notes for substitution)
  • 1 egg
  • 1 tbsp + 1 tsp gochujang3
  • 2/3 cup shredded cheddar cheese
  • 1 cup chopped scallions (about 1 bunch)


  • 2 tbsp milk
  • sesame seeds, for sprinkling


  • In a medium mixing bowl, whisk together the flour, sugar, salt, and baking powder until combined.
  • Grate the very cold butter into the bowl. Use the tips of your finger to gently rub the butter into the dry ingredients until you have pea-sized chunks. Place the dry ingredients into the fridge to keep cold while you prep the wet ingredients.
  • In a small bowl, whisk together the buttermilk, egg, and gochujang until the gochujang has completely dissolved.
  • Remove the dry ingredients from the fridge and fold in the cheddar cheese and chopped scallions until evenly distributed. Pour in the wet ingredients and use a spatula to fold until the dough comes together and all the flour is incorporated. The dough should be fairly sticky and moist.
  • Line a baking tray with parchment paper. Transfer the dough onto a floured countertop. Sprinkle the top with flour and use your hands to gently pat into a circle that is 8 inches in diameter. Use a knife or bench scraper to divide into 8 even slices.
  • Place the slices on the prepared baking tray about 1 - 2 inches apart. Place the tray in the fridge to chill for 15 minutes.
  • While the scones are chilling, preheat the oven to 400°F
  • Once the scones have chilled, brush the tops with milk and sprinkle with sesame seeds. Place in the middle rack and bake for 18 - 22 minutes until the edges just begin to brown.
  • Remove from the oven and enjoy! Store leftover scones in airtight containers at room temperature.


  1. I recommend freezing your butter for at least 20 minutes before using to ensure that it is very cold
  2. If you don't have buttermilk, you can replace with the following: put 1/2 tbsp of lemon juice or vinegar in a measuring cup. Pour in milk until it reaches the 1/2 cup line. Stir.
  3. If you are sensitive to spice, I recommend using only 1 tbsp of gochujang
Keyword baking, gochujang, scone