Golden Cheddar Chive Scones (Printable)

Buttery scones bursting with sharp cheddar and fresh chives, ideal for a savory treat anytime.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt
05 - 1/4 teaspoon freshly ground black pepper

→ Dairy

06 - 1/2 cup cold unsalted butter, cubed
07 - 3/4 cup sharp cheddar cheese, grated
08 - 2/3 cup cold buttermilk
09 - 1 large egg

→ Add-ins

10 - 1/3 cup fresh chives, finely chopped

→ Topping

11 - 2 tablespoons heavy cream, for brushing
12 - 2 tablespoons cheddar cheese, grated, optional

# How to Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together the flour, baking powder, baking soda, sea salt, and black pepper.
03 - Add cold, cubed butter and cut it into the dry ingredients using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
04 - Stir in grated cheddar cheese and chopped fresh chives evenly through the mixture.
05 - In a small bowl, whisk buttermilk and egg together. Pour into the dry ingredients and gently stir until just combined, avoiding overmixing.
06 - Turn the dough onto a lightly floured surface and pat into a 1-inch thick round.
07 - Cut the dough into 8 wedges and place them on the prepared baking sheet, spacing them apart.
08 - Brush the tops with heavy cream and sprinkle with additional cheddar cheese if desired.
09 - Bake for 16 to 18 minutes until golden brown.
10 - Allow scones to cool slightly before serving warm.

# Expert Hints:

01 -
  • They come together in less time than it takes to brew a pot of coffee and clean up the counter.
  • The sharp cheddar gets crispy and golden on the edges, and the chives add little bursts of flavor in every bite.
  • They're just as good with scrambled eggs in the morning as they are with a bowl of soup at dinner.
02 -
  • Cold butter is non-negotiable; if it softens too much, the scones will spread instead of rise and you'll lose that flaky texture.
  • Don't overmix the dough once the buttermilk goes in, or you'll end up with tough scones instead of tender ones.
  • If your kitchen is warm, chill the shaped wedges on the baking sheet for 10 minutes before baking to help them hold their shape.
03 -
  • Grate the butter on a box grater if it's too soft to cube cleanly; it incorporates faster and stays colder.
  • For an extra-crispy bottom, bake the scones on a preheated baking stone or heavy sheet pan.
  • If you don't have buttermilk, mix two-thirds cup of milk with two teaspoons of lemon juice and let it sit for five minutes before using.
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