Golden Cheddar Chive Scones (Print Version)

Tender, buttery scones bursting with sharp cheddar and fresh chives, ideal for any time of day.

# What You 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:

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

# Expert Advice:

01 -
  • They come together in under 20 minutes with ingredients you probably already have on hand.
  • The combination of sharp cheddar and fresh chives makes them taste way fancier than the effort required.
  • They're incredibly versatile, perfect for breakfast, a snack, or even alongside soup for dinner.
  • The texture is tender and flaky without being dry or crumbly like so many scones can be.
02 -
  • Keep your butter and buttermilk cold right up until you use them, warm ingredients will ruin the flaky texture.
  • Don't overmix the dough once you add the wet ingredients, a few floury streaks are totally fine and will disappear during baking.
  • If your dough feels too sticky to handle, pop it in the fridge for 10 minutes before shaping.
  • Make sure your baking powder and baking soda are fresh, old leavening agents won't give you the rise you need.
03 -
  • Grate your own cheese from a block instead of using pre-shredded, it melts better and doesn't have weird additives.
  • Use a light hand when shaping the dough, the less you handle it, the more tender your scones will be.
  • If you want extra flaky layers, fold the dough over itself once or twice before patting it into a round.
  • Rotate your baking sheet halfway through baking to ensure even browning, especially if your oven has hot spots.
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