These Cheddar Chive Scones are simply delicious! They are packed with cheddar cheese and chives. The baking process is quick and simple. Pair one of these scones alongside your favorite soup or enjoy slathered in softened butter.
When I think of savory scones, I always think of cheese. The cheddar chive combination in this recipe makes them utterly irresistible. The cheddar melts into pockets throughout the dough which creates an irresistible flavor and texture.
Once you start eating them, quite frankly it's hard to stop. You will want to make this cheddar chive scone recipe again, and again.
These scones are packed with cheddar and chives, and by extension, tons of flavor. Try pairing them alongside your favorite soup or salad for a nice lunch or dinner. They are great on their own or slathered in butter.
Jump to:
Why You Will Love These Scones
- These cheese scones are literally packed with flavor thanks to pockets of melted cheddar cheese and chives. These are the BEST savory scones! You will not be able to stop eating them.
- Thanks to the heavy whipping cream, these cheesy scones are tender in texture. They are the perfect accompaniment to soup.
- Made with few ingredients (only six) and easy-to-follow instructions, these savory cheese scones can be made any day of the week.
- The baking process is quick and simple.
- This savory scone recipe makes eight full-size scones which is great for brunch.
Ingredients
- All-Purpose Flour
- Salt
- Baking Powder - Be sure that the baking powder is not expired before adding it with the other ingredients.
- Heavy Whipping Cream - When I make scones, I always use heavy cream. If I do not have any on hand, I will substitute with half-and-half. However, the texture varies in substitution. The rich heavy cream makes scones ten times better! Another alternative substitution for the heavy cream is buttermilk, but the quantities needed will vary.
- Cheddar - For best results, shred your own cheese with a box grater.
- Chives - If you do not have chives on hand, use scallions.
Instructions
If you have not yet made scones, the procedure is super simple. It is called the Biscuit-Mixing Method.
WHISK AND FOLD - The first step is to whisk together your dry ingredients and the chives. Then, fold in the cheese. ("fold in the cheese" - For Schitt's Creek fans)
MIX AND CHILL - Add a portion of the heavy cream, mix until absorbed. Add the remaining cream until combined. Pour out dough onto a lightly floured surface and gently knead. Form the dough into a disk, cut it into eight triangles. Place them onto a parchment-lined baking sheet and chill for about an hour in the refrigerator until firm.
BAKE - Preheat the oven to 400 degrees F. Brush the scones with heavy cream {or egg wash} and bake until golden brown, about 16-20 minutes.
Keys for Success
- Refrigerate - After portioning, refrigerate the scones for 30 minutes - 1 hour before baking.
- Shred the Cheese - Shred the cheddar cheese with a box grater versus using pre-shredded cheese.
- Do Not Over-Work - Work the dough as little as possible. Knead just until a dough has formed.
Equipment
Storing & Freezing
- STORE - Transfer cooled scones to an airtight container. Store at room temperature for up to 3 days or refrigerate for up to 5 days.
- FREEZE - Place cooled scones in an even layer into a freezer-safe zip-top bag or airtight container. If stacking, separate the layers with wax paper. Make sure to label what they are and the date they were made. They can be frozen for up to 3 months.
Other Savory Scone Recipes
- Feta Scones with Dill and Chives
- Goat Cheese Scallion Scones
- Savory Lemon Rosemary Scones
- Dill Scones with Feta Cheese
Delicious Sweet Scone Recipes
- Brown Sugar Pecan Scones
- Lemon Blueberry Scones with Lemon Glaze
- Raspberry White Chocolate Scones
- Apple Cinnamon Pecan Scones
- Chocolate Chip Scones
What to Serve with Cheddar Chive Scones
While these cheddar chive scones are certainly good on their own, they are delicious when paired with a soup or salad. You can also try adding Whipped Devonshire cream (also known as "Clotted cream") or softened butter as condiments to be served with scones. Try slathering either atop these cheesy scones for a real treat.
FAQ
There are multiple reasons for dry scones. First, if your scones are dry then your dough was too warm. Unfortunately, all of the moisture has escaped as a result. Chilling the dough after forming the scones helps prevent dry scones. Second, there is also a chance that your scones were overbaked.
Make sure that the ingredients that you are using are fresh, especially the baking powder (leavening agent).
You have overworked your dough. Scones need very little mixing. Over-mixing causes tough, dense scones. It is important to knead just until the dough has come together. Doing so will result in light and flakey scones.
Related Recipes
📖 Recipe
Cheddar Chive Scones
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon coarse salt
- ¼ cup chives finely chopped
- 1 cup cheddar cheese grated
- 1 ¼ cups heavy whipping cream plus more for brushing
Instructions
- In a large bowl, whisk the flour, baking powder, salt, and chives together. Fold in grated cheese.
- Add one cup of heavy cream into dry ingredients, gently mix until the cream has been completely absorbed. Add in the remaining ¼ cup heavy cream. Mix just until combined.
- Lightly knead the dough on a lightly floured surface. With lightly floured hands, form dough into a slightly flattened circle about 1 in thick.
- Using a bench scraper or knife, cut evenly into 8 triangles. Separate and place on a parchment-lined baking sheet, making sure to leave space between them.
- Refrigerate until firm, about 1 hour.
- Preheat oven to 400° F. Brush scones with heavy cream. Bake for 15-20 minutes, rotating the pan halfway through baking, until golden brown and firm. Remove from pan. Allow the scones to cool before eating.
Notes
- STORE - Transfer cooled scones to an airtight container. Store at room temperature for up to 3 days or refrigerate for up to 5 days.
- FREEZE - Place cooled scones in an even layer into a freezer-safe zip-top bag or airtight container. If stacking, separate the layers with wax paper. Make sure to label what they are and the date they were made. They can be frozen for up to 3 months.
Nutrition
DID YOU MAKE THIS RECIPE? Please leave a star rating and review below!
Marquita Clark Potter
Can these be made using wheat flour??
Katelyn Ryan
Hi, Marquita! Whole wheat flour is heavier than all-purpose and will result in denser scones. The rule of thumb is to start by replacing 1/3 of the all-purpose flour in a recipe with whole wheat flour and go from there. You may need to adjust the amount of liquid as well.