Cheddar Chive Scones
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These savory Cheddar Chive Scones are tender, buttery and packed full of sharp cheddar cheese and fresh chives in every bite!
Don’t get me wrong, I LOVE sweets but these Cheddar Chive Scones have a special place in my heart (and stomach) 😉 ! They’re tender, super buttery, and packed full of sharp cheddar cheese and fresh chives. I was especially excited to bake these scones this week because I grew the chives myself! These savory scones are perfect for breakfast or brunch and taste so delicious on their own, made into a breakfast sandwich or on the side of any meal!
Looking for more scone recipes? Try my Nutella Scones, Funfetti Scones or Mocha Scones!
Ingredient Breakdown
All-purpose flour – gives the scones structure.
Baking soda & baking powder – both leaveners are needed to help the scones rise.
Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/4 teaspoon of salt. Make sure to keep the butter cold!
Half and half – makes the scones so flavorful and fluffy. Make sure to keep the half and half cold! You can also substitute with buttermilk or heavy cream.
Granulated sugar, salt and ground black pepper – enhances flavor.
Sharp cheddar cheese – I recommend shredding your own cheese for best flavor and melting.
Chives – add delicious onion flavor to complement the cheese
How To Make Cheddar Chive Scones
1. In a mixing bowl combine the all-purpose flour, baking powder, granulated sugar, salt, baking soda and ground black pepper. Place bowl on a stand mixer fitted with the paddle attachment.
2. Add the cold cubed butter and mix on low until the butter is pea sized then add the shredded cheddar cheese and chives.
3. With the mixer on low, gradually add the half and half to the mixture. Stop mixing once the dough is just combined.
4. On a lightly floured surface, form the dough into a rectangle then fold onto itself (this helps to create layers). Shape the dough into an 8 inch disc then cut into 8 triangles and place on the prepared baking sheet. Place in the freezer then preheat the oven to 400°F.
5. If desired brush the tops of the scones with half and half (or milk) then bake for 18-20 minutes or until golden brown.
Pro Tips For Cheddar Chive Scones
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
- Don’t over mix the dough! After adding the sprinkles, only mix until the dough just begins to come together. Over mixing = more gluten development which means your scones will be tough.
- Keep the dough cold! If your dough is too warm your scones won’t turn out tall and fluffy. If you begin to notice your scone dough starts to get too warm, put it in the fridge for a few minutes.
- Keep your butter and half and half cold! When making scones you don’t want warm ingredients or dough because it will throw off the texture of your scones!
- I recommend shredding your own cheese for best flavor and melting.
Can Cheddar Chive Scones Be Frozen?
Yes, unbaked Cheddar Chive Scones can be easily frozen! Place the unbaked scones onto a parchment lined baking sheet then freeze until solid. Once the scones are frozen, transfer them to a zip top bag and freeze for up to 3 months. Bake straight from the freezer at 400°F for 18-20 minutes.
More Scone Recipes You’ll Love
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Cheddar Chive Scones
Equipment
- Stand mixer
- Baking sheet
Ingredients
- 330 g (2 3/4 cups) all-purpose flour
- 1 ½ tsp baking powder
- 1 tbsp (12g) granulated sugar
- ½ tsp salt
- ¼ tsp baking soda
- ¼ tsp ground black pepper
- 113 g (1/2 cup cold) unsalted butter, cubed
- 4 oz (1 cup) shredded cheddar cheese
- 20 g (1/2 cup) finely chopped chives
- 135 g (1/2 cup + 1 tbsp) half and half
Instructions
- Line a baking sheet with parchment paper then set aside.
- In a mixing bowl combine the all-purpose flour, baking powder, granulated sugar, salt, baking soda and ground black pepper. Place bowl on a stand mixer fitted with the paddle attachment.
- Add the cold cubed butter and mix on low until the butter is pea sized then add the shredded cheddar cheese and chives.
- With the mixer on low, gradually add the half and half to the mixture. Stop mixing once the dough is just combined.
- On a lightly floured surface, form the dough into a rectangle then fold onto itself (this helps to create layers). Shape the dough into an 8 inch disc then cut into 8 triangles and place on the prepared baking sheet. Place in the freezer then preheat the oven to 400°F.
- If desired brush the tops of the scones with half and half (or milk) then bake for 18-20 minutes or until golden brown.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/2 tsp salt.
- Store Cheddar Chive Scones in an airtight container at room temperature for up to 3 days.
- Unbaked Cheddar Chive Scones can be frozen for up to 3 months in a zip-top bag.
- Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
Delicious Scones.