Cheddar Cheese and Chive Scones
Cheddar Cheese and Chive Scones are packed with sharp cheddar and fresh chives, with each bite delivering a burst of savory goodness. Enjoy them warm, straight from the oven, or as a delightful accompaniment to your favorite meal.
Get ready for a savory twist with these Cheddar Cheese and Chive Scones. These scones have a flaky, buttery texture that melts in your mouth, making each bite simply irresistible. And the best part? They’re surprisingly easy to make, perfect for both novice and experienced bakers alike.
These delicious cheesy scones are perfect on their own or served with my Buffalo Chicken Rice Bowl or Easy Cowboy Soup.
Why You’ll Love This Recipe
- Comfort food- Scones evoke a sense of comfort, and when infused with the sharpness of cheddar and the freshness of chives, they become irresistable.
- Best texture- The gooey melted cheese contrasts beautifully with the tender crumb of the scone, while the chives add a pop of color and freshness.
- Versatility- These scones are perfect for any occasion, whether served warm for breakfast or brunch, as a savory snack, or alongside soups and salads for lunch or dinner.
- Easy to make- With a simple recipe and minimal ingredients, these scones are easy to whip up, making them a go-to option for busy days or unexpected guests.
- Freeze well- These scones freeze beautifully, so you can make a batch ahead of time and enjoy them whenever the craving strikes.
The Secret To Flaky Scones
Cold ingredients. The key to making the flakiest scones is to make sure your ingredients are cold. Keeping the butter cold ensures that it doesn’t melt too quickly during the mixing process, which creates layers in the dough and results in flakiness.
Don’t overwork the dough. Mix the dough just until the ingredients come together. Overmixing can develop gluten in the flour, resulting in tough scones. A few lumps of butter in the dough are perfectly fine and actually desirable.
Layer. Layering or folding the butter into the dough can create even more flakiness. You can do this by folding the dough a few times during the shaping process.
Chill the dough. After shaping your scones, chill them in the refrigerator for 20-30 minutes before baking. This helps relax the gluten and solidify the butter for better flakiness.
Bake at high temperature. Preheat oven to 425℉. This encourages steam to form quickly in the dough creating flaky layers.
Ingredient Notes
Below are ingredient notes. For the complete list and quantities, please refer to the recipe card located at the bottom of the page.
- Cheddar cheese- Opt for sharp cheddar cheese for maximum flavor, and consider grating it yourself for better texture and meltability. You can also experiment with different types of cheddar, such as aged or smoked to add complexity to the scones.
- Chives- Use fresh chives for the best flavor and aroma.
- Flour- All-purpose flour is commonly used for scones. See other options in the section below.
- Baking powder- Ensure your baking powder is fresh to achieve maximum rise and fluffiness in the scones.
- Butter- Use very cold unsalted butter and cut it into small cubes before incorporating it into the flour mixture. I like to put my butter in the freezer for 20 minutes or so before mixing to make sure it’s perfectly chilled.
- Garlic powder- Adds an extra layer of flavor to the scones.
- Heavy cream- Make sure it’s cold and straight from the refrigerator before mixing.
Substitutions
- Heavy cream- If you don’t have heavy cream, you can use buttermilk as a substitute.
- Flour- Use a gluten-free flour blend specifically for baking. You can also use cake flour or whole wheat flour.
- Cheddar cheese- Feel free to experiment with other cheeses such as Gruyère, Monterey Jack, Gouda, or Pepper Jack cheese.
- Chives- If you don’t have chives on hand, you can substitute them with finely chopped green onions.
Step By Step Instructions
STEP 1: Chill butter. Cut the cold butter into small cubes and place in the freezer for 20 minutes.
STEP 2: Mix dry ingredients. In a large mixing bowl, whisk together the flour, baking powder, salt and garlic powder.
STEP 3: Cut in the butter. Use a pastry cutter or a fork to work the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter.
STEP 4: Add cheese and chives. Stir in the chopped chives and shredded cheddar cheese until evenly distributed throughout the mixture.
STEP 5: Combine. Make a well in the center of the dry ingredients and pour in the heavy cream. Use a fork or wooden spoon to gently mix until the dough comes together. Be careful not to over mix.
STEP 6: Shape. Turn dough out onto a lightly floured surface and gently roll into a 7×10 inch rectangle (about 1/2 inch thick).
STEP 7: Laminate. Fold one-third of the dough over the center, then fold the oppose third over the top (similar to folding a letter). Rotate the dough 90 degrees, then repeat the rolling and folding process one more time. Once you are done, you should have a 7×10 inch rectangle.
STEP 8: Cut and shape. Use a sharp knife to cut the dough into 10 equal pieces. Place the scones onto a parchment lined baking sheet.
STEP 9: Refrigerate. Chill the scones in the refrigerator for 20-30 minutes while you preheat oven to 425℉.
STEP 10: Bake. Remove the scones from the refrigerator. Then, brush the tops with heavy cream or milk for added flavor and color. Sprinkle with additional cheddar cheese (optional) and bake for 15 minutes or until they are golden brown.
Let them cool on a wire rack before handling.
Expert Baking Tips
Use fresh ingredients. The quality of your ingredients can significantly impact the taste and texture of your scones. Use European style butter such as Plugrà or Kerrygold, a good-quality cheddar cheese and grate it by hand, and lastly fresh chives.
Measure correctly. Using the spoon and level method is essential for accurately measuring flour. Start off by fluffing flour, then use a spoon to scoop the flour into measuring cup until it’s heaped above the rim. Lastly, use the back of a knife or flat spatula to level off the top of the measuring cup.
Work quickly. Handle the dough as quickly as possible to minimize heat transfer from your hands. Have all your ingredients and tools ready before you start, so you can work efficiently.
Rotate the pan. Halfway through the baking time, rotate the baking sheet 180 degrees to ensure even baking. This helps prevent hot spots in the oven and causing uneven browning.
FAQ
Yes, you can prepare the dough ahead of time and refrigerate for several hours or overnight before baking.
You can use ingredients such as crumbled bacon, jalapeños, sun-dried tomatoes, diced ham, caramelized onions, or other herbs you have on hand.
Yes! Consider serving them with flavored butters, such garlic herb butter or honey butter. They also go well with savory spreads like cream cheese or Boursin cheese.
If your scones didn’t rise properly, it could be due to several reasons. Check that your baking powder is fresh and not expired, avoid over mixing the dough, and ensure your oven is fully preheated to the temperature given in this recipe.
Several factors can contribute to dry scones. Over baking can cause your scones to be dry if they are left in the oven too long. Be sure to bake them just until they are golden brown on top and cooked through. Too much flour can result in a dry and dense texture. Make sure to measure your flour accurately using the spoon and level method. Lastly, over mixing can develop too much gluten, leading to a tough and dry texture. Mix the dough just until it comes together to avoid this.
Storing and Freezing
Allow the Cheddar Cheese and Chive Scones to cool completely on a wire rack before storing them. Once cooled, place the scones in an airtight container or resealable plastic bag. Store the scones at room temperature for up to 3 days. For longer storage, refrigerate them for up to 1 week.
Freezing
Unbaked scones- Place the cut scones onto a parchment lined baking sheet. Then, freeze them until they are solid. Transfer the scones to a freezer bag or container, placing them in a single layer to prevent them from sticking together. Freeze for up to 3 months. Bake them directly from the freezer, making sure to add a few extra minutes to the baking time.
Baked scones- Allow the baked scones to cool completely on a wire rack before freezing. Once cooled, place them on a baking sheet lined with parchment. Freeze until solid, then transfer them to a freezer bag or airtight container. Store them in the freezer for up to 3 months.
Thawing
If you have time, transfer the frozen scones from the freezer to the refrigerator and allow them to thaw overnight. This gradual thawing helps preserve the texture of the scones.
Alternatively, you can let them thaw at room temperature for about 30 minutes to 1 hour.
Reheat your scones in 350℉ oven for 10 minutes, or until they are heated through and crispy on the outside.
Helpful Tools and Equipment
- Mixing bowls- Having a set of mixing bowls in various sizes is essential for combining ingredients and mixing the dough. Stainless steel, glass or ceramic bowls are all great options.
- Pastry cutter- A pastry cutter is useful for cutting the cold butter into the dry ingredients to create a crumbly texture for the scone dough.
- Parchment paper or silicone baking mat- Lining the baking sheet with parchment paper or a silicone baking mat prevents the scones from sticking to the pan and makes cleanup easier.
- Pastry brush- Comes in handy for brushing the tops of the scones with milk or heavy cream before baking to help them brown evenly.
- Wire rack- A wire rack is used for cooling the baked scones after they come out of the oven. Elevating them allows air to circulate around the scones, preventing them from becoming soggy on the bottom.
Recommended Recipes
Serve These Delicious Cheese Scones Alongside The Recipes Below!
- Short Rib Ravioli with Gremolata
- Arugula Steak Salad with Corn Bread Croutons
- Air Fryer Chicken Kabobs
- Pan Seared Chimichurri Shrimp
- Seafood Boil In A Bag
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Cheddar Cheese and Chive Scones
Ingredients
- 2 3/4 cup All purpose flour
- 1 tbsp Baking powder
- 1 tsp Kosher salt
- 1/2 tsp Garlic powder
- 1/2 cup Unsalted butter, cubed, frozen
- 1/4 cup Fresh chives, chopped fine
- 6 oz Sharp cheddar cheese , plus more for for sprinkling on top (optional)
- 1 1/4 cups Heavy cream , add more if needed, 1 tbsp at a time until dough comes together. Reserve extra cream from brushing on top.
Instructions
- Cut the cold butter into small cubes and place in the freezer for 20 minutes.
- In a large mixing bowl, whisk together the flour, baking powder, salt and garlic powder.
- Use a pastry cutter or a fork to work the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter.
- Stir in the chopped chives and shredded cheddar cheese until evenly distributed throughout the mixture.
- Make a well in the center of the dry ingredients and pour in the heavy cream. Use a fork or wooden spoon to gently mix until the dough comes together. Be careful not to over mix.
- Turn dough out onto a lightly floured surface and gently roll into a 7×10 inch rectangle (about 1/2 inch thick).
- Fold one-third of the dough over the center, then fold the oppose third over the top (similar to folding a letter). Rotate the dough 90 degrees, then repeat the rolling and folding process one more time. Once you are done, you should have a 7×10 inch rectangle.
- Use a sharp knife to cut the dough into 10 equal pieces. Chill the scones onto a parchment lined baking sheet.
- Place the scones in the refrigerator for 20-30 minutes while you preheat oven to 425℉.
- Remove the scones from the refrigerator. Then, brush the tops with heavy cream or milk for added flavor and color. Sprinkle with additional cheddar cheese (optional) and bake for 15 minutes or until they are golden brown. Let them cool on a wire rack before handling.