Pin It I wasn't planning to make scones that morning, but my chives had taken over the herb box and I had a block of cheddar staring at me from the fridge. I'd always thought of scones as sweet, tea-time things, but something told me to go savory. The dough came together fast, and when they baked, the smell pulled my neighbor to the door before I'd even taken them out of the oven.
The first time I brought these to a brunch, I watched someone split one open while it was still steaming and slather it with butter. She closed her eyes and said nothing for a solid ten seconds. I made a double batch the next weekend and they were gone before lunch.
Ingredients
- All-purpose flour: The backbone of the scone, gives structure without heaviness if you don't overwork it.
- Baking powder and baking soda: This combo makes them rise tall and stay tender, the soda also helps with browning.
- Fine sea salt and black pepper: Salt wakes up the cheese, pepper adds a quiet warmth you'll notice in the second bite.
- Cold unsalted butter: Cubed and cold is non-negotiable, it creates those flaky layers and rich flavor.
- Sharp cheddar cheese: Grate it yourself, the pre-shredded stuff doesn't melt the same and has a weird coating.
- Cold buttermilk: Keeps everything tender and adds a slight tang that balances the richness.
- Large egg: Binds the dough and gives the interior a soft crumb.
- Fresh chives: Bright, oniony, and way better than dried, they dot the scone with little green bursts of flavor.
- Heavy cream: Brushing the tops before baking gives them that bakery-style golden shine.
- Extra cheddar for topping: Optional but highly recommended, it gets crispy and caramelized on the edges.
Instructions
- Preheat and Prep:
- Set your oven to 400°F and line a baking sheet with parchment. This temperature is hot enough to create steam and lift without drying them out.
- Mix the Dry Ingredients:
- Whisk together flour, baking powder, baking soda, salt, and pepper in a large bowl. Make sure it's evenly combined so every scone rises the same.
- Cut in the Butter:
- Add cold, cubed butter and work it into the flour with a pastry cutter or your fingertips until it looks like coarse sand with pea-sized bits. Don't let it turn to paste, those butter chunks are what make it flaky.
- Add Cheese and Chives:
- Stir in the grated cheddar and chopped chives until they're evenly scattered. You want cheese in every bite.
- Combine Wet Ingredients:
- Whisk the buttermilk and egg together in a small bowl, then pour it into the dry mixture. Stir gently with a fork or spatula just until the dough comes together, it should still look a little shaggy.
- Shape the Dough:
- Turn it out onto a floured surface and pat it into a round about 1 inch thick. Don't knead it, just press it together with your hands.
- Cut into Wedges:
- Use a knife or bench scraper to cut the round into 8 triangles. Move them to the baking sheet with a little space between each one.
- Brush and Top:
- Brush the tops with heavy cream and sprinkle with extra cheese if you're using it. This step makes them look and taste like they came from a fancy cafe.
- Bake:
- Slide them into the oven for 16 to 18 minutes, until the tops are golden and the edges are just starting to brown. Your kitchen will smell incredible.
- Cool Slightly:
- Let them sit for a few minutes before serving. They're best warm, when the cheese is still melty and the layers are at their flakiest.
Pin It There's something about pulling a tray of these from the oven on a slow Sunday morning that makes the whole day feel a little softer. I've served them to people who don't bake, people who don't like scones, and people who claim they don't eat carbs, and they all come back for seconds.
Flavor Variations
If you want a little heat, add a pinch of cayenne or smoked paprika to the dry ingredients. I've also swapped the chives for fresh rosemary and used Gruyere instead of cheddar, which turns them into something you'd want with wine. Crumbled cooked bacon folded into the dough is another move that never disappoints.
Storage and Reheating
These keep for two days in an airtight container at room temperature, or up to a week in the fridge. If you freeze them, wrap each scone individually and reheat straight from frozen in a 350°F oven for about 10 minutes. They come back almost as good as fresh, especially if you brush them with a little butter before reheating.
Serving Suggestions
I love these with whipped butter and a drizzle of honey, or alongside a bowl of tomato soup. They're also perfect with scrambled eggs, smoked salmon, or just eaten warm on their own.
- Serve with softened butter or creme fraiche for a rich, tangy contrast.
- Pair them with a green salad for a light lunch that still feels indulgent.
- Bring them to a potluck and watch them disappear before anything else on the table.
Pin It These scones taught me that savory baking can be just as satisfying as sweet, and a lot more versatile. I hope they become one of those recipes you make without measuring after a while, the kind you can pull together on a whim and feel like a kitchen genius every time.
Recipe FAQs
- → What cheese works best in these scones?
Sharp cheddar adds vibrant flavor and a pleasant sharpness that complements the buttery dough and fresh chives.
- → Can I use regular milk instead of buttermilk?
Yes, substitute buttermilk with milk plus lemon juice or vinegar to maintain acidity and tenderness.
- → How should the butter be prepared for best texture?
Use cold, cubed unsalted butter and cut into flour until coarse crumbs form for flaky layers.
- → What is recommended for topping before baking?
Brushing the scones with heavy cream helps achieve a golden brown crust and optional extra cheddar enhances flavor.
- → Can these baked goods be frozen?
Yes, they freeze well. Reheat gently in a low oven to restore freshness and texture.