I don’t know about you, but I love a good scone. 

January is already finite and February is halfway through. I am excited about the prospect of spring, the weather here bringing beautiful blooms already. I look forward to seeing the bright sun more frequently and reaping in its warmth and the energy it provides me. Though sometimes rainy, I am thankful for California winters. Coming from Chicagoland, a little rain and 40-degree weather “ain’t no thang”.

Thus far, I am staying true to my 2018 goal in prioritizing self-love and attention to myself and my goals. This year is already going fast, perhaps faster than the last. Summer will be here before you know it; all the more reason to keep pushing towards your goals and embracing the present.

These cheddar chive scones are the real deal.

Savory scones are a breed of their own. The cheddar chive combination in this recipe makes them utterly irresistible. They make a great breakfast, snack or accompaniment to soup. Once you start eating them, quite frankly it’s hard to stop. They are great on their own or slathered in butter. Make yourself a batch of cheddar chive scones and basque in the deliciousness.

Interested in more baked breakfast goodies? Try my BLUEberry muffins.

Print Recipe

Cheddar Chive Scones

Course

Scones

Cuisine

Scones

Prep Time

10 minutes

Cook Time

16-20 minutes

Servings

large scones

Ingredients

• 2 cups all-purpose flour
• 1 tbso baking powder
• 1 tsp course salt
• 1/4 cup chives finely chopped
• 1 cup cheddar cheese grated
• 1 1/4 cups heavy cream plus more for brushing

Course Scones Cuisine Scones Prep Time 10 minutes Cook Time 16-20 minutes Servings large scones Ingredients 2 cups all-purpose flour 1 tbso baking powder 1 tsp course salt 1/4 cup chives finely chopped 1 cup cheddar cheese grated 1 1/4 cups heavy cream plus more for brushing

Instructions

1. In a large bowl, whisk together flour, baking powder, salt, and chives. Stir in grated cheese.
2. Add one cup of heavy cream into dry ingredients, gently mix together until cream has been completely absorbed. Add in remaining 1/4 cup heavy cream. Mix just until combined.
3. Lightly knead 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 6 large triangles. Separate and place on a non-stick baking sheet, making sure to leave space between them. Refrigerate until firm, about 1 hour.
4. Preheat oven to 400 degrees F. Brush scones with heavy cream. Bake for 16-20 minutes, rotating the pan halfway through baking, until golden brown and firmed. Remove from pan. Allow to cool before eating.

Recipe Notes

Recipe adapted from The Sono Baking Company Cookbook. 

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