Loaded with sharp cheddar cheese and chopped chives, these buttery, flaky, and moist cheddar chive scones come together in one bowl and are ready to enjoy in less than an hour.
What are cheddar chive scones?
Similar to biscuits, scones are made by cutting butter into flour and mixing in cream to create a firm dough. When baked, these cheddar chive scones develop buttery, flaky layers packed with lovely flavors of bold cheese and thyme. Savory scones make a lovely breakfast biscuit with a smear butter or slice of bacon.
Ingredients Needed for Cheese and Chive Scones
- Cheddar Cheese: Bold sharp cheddar gives a great cheesy flavor and pairs well with oniony chives.
- Fresh Chives: Bright green onions, finely chopped.
- Fresh Thyme: Lovely herb note to compliment the cheese and chives.
How to Make Cheddar Chive Scones
Begin by using a pastry cutter or your fingers to work cold butter into the flour until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg and cream with a fork, then combine all the ingredients in a large bowl using a wooden spoon.
Once the mixture comes together, gently mold it into a dough ball with your hands. For round scones, roll the dough to about ½ inch thick and use a 3-inch biscuit cutter to cut out eight rounds. Or cut into square using a knife. Alternatively, shape the dough into a circle and slice it like a pizza into eight triangular pieces.
Place the scones about two inches apart on a lined baking tray, as they will expand while baking. Brush the tops with a thin layer of heavy cream for a golden finish, and for extra flavor, sprinkle on more chives or cheddar cheese. Chill the scones in the refrigerator for about 15 minutes baking. Then, pop them in the oven until fluffy and golden.
Tips for Tender Yummy Scones
- Use cold butter: Cold butter doesn't completely blend into the dough, but instead leaves small chunks. When the scones bake, these butter pieces melt, releasing steam that creates air pockets and flaky layers.
- Use cold cream and cheese: Cold ingredients keep the dough firm and easier to handle, reducing the risk of over mixing.
- Don’t overwork the dough: Over worked dough will result in tough, dense scones instead of the light, tender ones we all want to eat. Shape the dough by hand until it just comes together, before cutting.
- Lots of cheese, chives, and herbs: For scones bursting with flavor, add plenty of cheese, herbs and chives—there’s no need to be modest with these ingredients.
Leftover Scones
Scones are best enjoyed within 1–2 days of baking. If you have leftovers, place them in an airtight container or wrap them tightly in plastic wrap or foil. Store scones at room temperature.
Frequently Asked Questions
Cheddar, parmesan and gruyere are great cheese pairing for chive and herb scones.
Yes, to freeze baked scones wrap individually in plastic wrap and then in aluminum foil. Scones will keep fresh in freezer for up to 3 months. Re-heat to serve.
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Cheddar Cheese and Chive Scones
Ingredients
Method
- Preheat oven to 425 F (220 C) and prepare a large baking tray with parchment paper.
- In a large mixing bowl, hand whisk together the flour, salt, sugar, baking powder, and thyme.
- Add in the cold butter cubes and work them into the flour using a pastry cutter or your fingertips until it resembles cornmeal with small pea sized chunks of butter remaining.
- Add the cheddar cheese, and chives to the flour mixture and stir to evenly distribute with a wooden spoon or silicone spatula.
- Stir together the heavy cream and egg in a cup using a fork or small whisk and pour into the dry mixture.
- Stir with a wooden spoon until a shaggy dough is formed.
- Use your hands to gently shape the dough into a fat disc. If the dough is to crumbly, add another tablespoon of cream to the mixture and pat together. Careful not to over work the dough.
- Place the dough onto a lightly floured surface and gently roll it out to ½ inch thickness.
- Use a 3-inch biscuit cutter to cut eight scones. (you may only be able to cut 6 at first, just take excess and reform, roll, then cut the last two.) Or, shape dough into a circle and slice like a pizza into eight slices.
- Place scones on parchment paper lined baking tray about 2 inches apart.
- Brush top of scones with heavy cream and sprinkle with extra cheese.
- Chill the scones in the fridge for about 10 minutes before baking.
- Place baking tray on the middle oven rack and bake for 18-20 minutes or until lightly golden brown. Serve warm.
Nikole
This entire post absolutely ROCKS! Thank you for all the hard work you put into it. It really shows.
Restaurant Clicks
Shared! This is AWESOME stuff! Thank you!
Aaron Vani
Great recipe - added bacon as I had some left over from breakfast. Delicious.
Jenn
So glad you liked them!!