These tender, delicious Cheddar Chive Scones are packed with cheddar cheese and fresh chives. This easy scone recipe comes together easily and bakes up fast. 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 scone recipe is utterly irresistible. The cheddar melts into pockets throughout the dough, which creates an addictive flavor and tender texture. Heavy cream keeps the scones moist and rich without the need for butter.
These scones are packed with cheddar and chives and, by extension, tons of flavor. Try pairing them with your favorite soup or salad for lunch or dinner. They are great on their own or slathered in butter. You will also love these bacon cheddar scones too.
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Cheddar Chive Scone Recipe
- These cheese scones are flavorful thanks to pockets of melted cheddar cheese and chives. These are the BEST savory scones! You will not be able to stop eating them.
- These cheesy scones are tender in texture thanks to the heavy whipping cream.
- 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 straightforward.
- This savory scone recipe makes eight large scones, which is excellent for brunch. They are the perfect accompaniment to soup.
Ingredients
- All-Purpose Flour - This scone recipe calls for plain flour as its base.
- Salt - If desired, add ¼ teaspoon of black pepper for additional savory taste.
- Baking Powder - Ensure the baking powder is not expired before adding it to the other ingredients.
- Heavy Whipping Cream - When I make scones, I almost always use heavy cream. The rich, heavy cream promotes moist, tender scones.
- Cheddar Cheese - Shred your cheese with a box grater for best results.
- Fresh Chives - Use scallions if you do not have chives on hand.
See the recipe card for the ingredient quantities.
Instructions
If you have not yet made scones, the procedure is simple. It is called the Biscuit-Mixing Method.
WHISK AND FOLD - Whisk the dry ingredients and the chives until combined. Fold in the cheese. ("fold in the cheese" - For Schitt's Creek fans)
MIX AND CHILL - Add a portion of the heavy cream to the flour mixture and mix until absorbed. Add the remaining cream until combined. Pour out dough onto a lightly floured surface and gently knead. Form the dough into an 8-inch disk and 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 tops of the scones with heavy cream {or egg wash} and bake them until golden brown, about 16-20 minutes—cool scones on a wire rack.
Expert Tips
- Refrigerate - After portioning, refrigerate the scone dough for 30 minutes to 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.
- Hot Oven - Bake the scones in a hot, preheated oven to promote steam and rise.
Equipment
Storage
- STORE - Transfer cooled scones to an airtight container. Store them 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 undoubtedly good on their own, they are delicious when paired with a soup or salad. You can also try slathering them in whipped Devonshire cream ("Clotted cream") or softened butter.
Frequently Asked Questions
There are multiple reasons for dry scones. First, if your scones are dry, your dough is 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 baked too long.
Ensure that the ingredients you are using are fresh, especially the baking powder
(leavening agent). And bake the scones in a hot oven to promote steam.
You have overworked your dough. Scones need minimal mixing. Over-mixing causes tough, dense scones. It is essential to knead just until the dough has come together. Doing so will result in light and flakey scones.
If you make the recipe, don’t forget to rate the recipe, and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook.
📖 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
- Whisk the flour, baking powder, salt, and chives in a large bowl. Fold in grated cheese.
- Add one cup of heavy cream to the dry ingredients and 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, leaving 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? Leave a review below and tag me on Instagram, Facebook, or Pinterest!
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.