Kimchi Cheddar Scones

Quick answer

Total time: 42 min
Level: Easy
Servings: 4 servings
Ingredients: 9

About this dish

Cold butter rubbed into flour creates the crumbly layers of these savory scones, while squeezed kimchi and cheddar supply acidity, heat, and saltiness.

The kimchi must be chopped and pressed firmly before it reaches the bowl. Excess liquid can make the dough sticky and heavy. Rub the butter in quickly with your fingertips and stop while pea-sized pieces remain. Toss the kimchi and cheese through the dry mixture without pressing, then fold in the milk and egg only until almost all dry flour disappears. Keeping the butter cold and limiting the mixing prevents the baked crumb from becoming tough. Pat the dough to an even thickness, divide it, and leave space between the pieces on the lined tray. A little milk on top supports even browning during the hot bake. The finished scones have golden edges, a tender center, and small pockets of kimchi and melted cheddar throughout. Let them cool briefly before serving warm, when the contrast between the crisp surface and soft interior is clearest.

Ingredients

servings

IngredientAmountUnit

all-purpose flour240 gg

baking powder10 gg

sugar12 gg

salt3 gg

unsalted butter80 gg

finely chopped kimchi90 gg

cheddar cheese80 gg

milk110 mlml

egg1 pcspcs

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

Preheat the oven fully to 200C and line a tray with parchment.

Squeeze 90 g of finely chopped kimchi firmly by hand first, removing loose moisture so the dough does not turn heavy or sticky.
2

Season

In a bowl, mix 240 g flour, 10 g baking powder, 12 g sugar, and 3 g salt until even.

Add 80 g cold unsalted butter, keeping it chilled until the moment it goes in.
3

Prep

Rub the butter into the flour mixture with fingertips until most pieces are pea-sized.

Stop before the butter softens or melts, breaking only the largest chunks so flaky layers can form.
4

Heat

Add the squeezed kimchi and 80 g cheddar, then toss lightly so the dry mixture coats them.

Separate any clumped cheese, but do not press the dough yet or the scones may bake dense.
5

Step

Beat 110 ml milk with 1 egg, pour it in, and fold with a spatula.

Stop as soon as the dry flour nearly disappears and the dough holds together, avoiding kneading that makes it tough.
6

Heat

Pat the dough to 2.5 cm thickness, cut into 8 pieces, and space them on the tray.

Brush the tops with milk, bake for 20-22 minutes until golden, then cool briefly before serving warm.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Firmly squeezed kimchi adds flavor without bringing excess liquid into the dough
Finish cue: Brush the tops with milk, bake for 20-22 minutes until golden, then cool briefly before serving warm.
Avoid this: Separate any clumped cheese, but do not press the dough yet or the scones may bake dense.