Golden Cheddar Chive Scones (Printable)

Tender, buttery scones filled with sharp cheddar and fresh chives, ideal for any savory occasion.

# Ingredient List:

→ 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)

# Steps:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, baking powder, baking soda, salt, and black pepper.
03 - Add cold cubed butter to dry ingredients and cut in with a pastry cutter or fingertips until mixture resembles coarse crumbs.
04 - Stir in grated cheddar cheese and chopped chives until evenly distributed.
05 - In a small bowl, whisk together buttermilk and egg; pour into dry ingredients and gently stir until just combined, avoiding overmixing.
06 - Turn dough onto a lightly floured surface and pat into a 1-inch thick round.
07 - Cut dough into 8 wedges and transfer to baking sheet, spacing wedges apart.
08 - Brush 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 Advice:

01 -
  • They taste like cheese biscuits and scones had the best possible child.
  • You can have warm, flaky, golden scones on the table in half an hour.
  • They're just as good next to scrambled eggs as they are with soup or eaten cold from the fridge at midnight.
02 -
  • Keep everything cold, warm butter will melt into the flour instead of creating flaky layers.
  • Don't overmix the dough or you'll end up with tough, dense scones instead of tender ones.
  • If your dough feels too sticky, add a tablespoon of flour at a time, but resist the urge to add too much.
03 -
  • Grate your butter on a box grater if it's too soft to cube, it makes cutting it in much easier.
  • Use a sharp knife or bench scraper to cut the dough, pressing straight down instead of dragging helps them rise evenly.
  • If you don't have buttermilk, mix 2/3 cup milk with 2 teaspoons lemon juice and let it sit for five minutes.
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