Tony hated scones.  But he only ate one in 1985, and unfortunately it was a bad one, and he swore that he would never eat another scone his entire life, and he never did.  Every time I made scones I would tell him “but mine are delicious – can’t you even take one bite?”  Nope.

Saturday morning, like most people, I scrolled through my Instagram feed and saw that Jessica made Cheddar Honey Scones, quickly went through her list of ingredients and I had them, so within minutes of waking up, I was making scones!

I don’t know how Jessica isn’t 500 pounds with all the delicious food she makes, but I knew I had to make these a bit more Weight Watcher friendly.  I subbed in plant milk/vinegar for the buttermilk, then reduced the butter to 4 tablespoons and the cheese to 4 ounces.  I also left the honey out of the scones and chose for the honey drizzle over the top.


Do not skimp on using really really good cheese.  I used Cabot extra sharp cheddar.

I am loving the Bolthouse Farms plant milk.  I made my own buttermilk by adding a tablespoon of vinegar to the milk and letting it sit 5 minutes.

My trick for scones is that once I get the dough together and divide into my two disks for 12 scones, before cutting the scones I freeze the scone dough on a cookie sheet for 15 minutes.  This will help you get super crisp lines when you cut the scones right before baking.  This also gets the butter super cold before going into a hot oven, which gives you the light flakey layers that make a delicious scone.

You can see how clean the lines are in this quick video.


I wish you could taste these through the computer!!

Cheddar Pepper Scones

Cheddar Pepper Scones

Yield: 12
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Say goodbye to dry and bland scones because these cheddar pepper scones are everything you've been missing out on! Cheesy with a kick of pepper, these make the perfect vessel for breakfast sammies.


  • 3 cups self rising flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh cracked pepper
  • 5 tablespoons butter, divided
  • 4 ounces cheese
  • 1 cup plant milk (or milk of choice)
  • 1 tablespoon vinegar
  • 2 tablespoons honey


  1. Heat oven to 425F.
  2. In a large bowl add the flour, salt, baking powder and soda. Shred 4 tablespoons of butter using a box grater. Toss the butter in the flour and toss to coat. Stir in the grated cheese. Mix the plant milk and vinegar together and let it sit for 5 minutes. Add mock buttermilk to scone batter and mix just until combined.
  3. Put dough on a floured surface, and divide dough into two circles and place on parchment paper on a baking sheet and freezer for 15 minutes.
  4. Remove from freezer and divide each circle into 6 pieces and arrange on parchment paper so they are separated by an inch and a half. Melt remaining tablespoon of butter and brush the tops of the scones, and drizzle on the fresh cracked pepper, pressing into the scone so the pepper sticks.
  5. Bake for 15 minutes, but depending on your oven, start checking at 12 minutes. Let cool slightly and drizzle with honey right before eating.


To track this directly to your plan and check how many points, click here!

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 213Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 724mgCarbohydrates: 28gFiber: 1gSugar: 4gProtein: 6g

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These savory scones are Weight Watcher friendly and for this recipe I drew inspiration from one of my friends cheddar honey scones, which I linked in my blog post. It's a 10 ingredient recipe and only takes 15 minutes to make. These come in at 7 points with the 1/2 teaspoon of honey drizzled on the top, and it's 6 points without. #ww #weightwatchers #scones

I had such a busy day at work yesterday – so not photogenic food – I had an egg white open face sandwich for breakfast, and more turkey chili for lunch.

I didn’t get home until 9:00 and luckily Hannah took care of my dinner – Trader Joe’s orange chicken (9) half a cup of rice (3) and one dumpling (1).  I didn’t like the pork shumai because it was so oniony, and gave them to the dogs, only to find out that onions are not good for dogs – oops!  Thanks Rhonda for letting me know that (and you were correct, 17 other people told me about onions being bad for dogs)  #themoreyouknow

I caught up on my DVR (anyone else watching The Voice?!) and Roman brought me his toy.  I don’t know what it is, but they love taking the stuffing out and the squeaky part right away, then biting off at least one eye, and then lick the “body” of the toy for weeks.

Um, it’s March 22.  I am tired of waking up to frost on my car and having to use me seat warmer while driving the mere 5 minutes to the train station.  

Happy Thursday friends – make it a great day!