Golden Cheddar Chive Scones (Printable)

Buttery scones bursting with sharp cheddar and fresh chives, ideal for breakfast or brunch.

# What You’ll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt
05 - 1/4 teaspoon freshly ground black pepper

→ Dairy

06 - 1/2 cup cold unsalted butter, cubed
07 - 3/4 cup sharp cheddar cheese, grated
08 - 2/3 cup cold buttermilk
09 - 1 large egg

→ Add-ins

10 - 1/3 cup fresh chives, finely chopped

→ Topping

11 - 2 tablespoons heavy cream for brushing
12 - 2 tablespoons cheddar cheese, grated, optional

# How-To:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, baking powder, baking soda, salt, and black pepper.
03 - Add cubed cold butter to dry ingredients and cut in using a pastry cutter or fingertips until mixture resembles coarse crumbs.
04 - Stir in grated cheddar cheese and chopped chives evenly.
05 - Whisk together buttermilk and egg in a separate bowl, then gently fold into the dry mixture until just combined; avoid overmixing.
06 - Turn dough onto lightly floured surface. Pat into a 1-inch thick round.
07 - Cut dough into 8 wedges and transfer to prepared baking sheet, spacing evenly.
08 - Brush tops with heavy cream and sprinkle additional cheddar cheese if desired.
09 - Bake for 16 to 18 minutes until scones are golden brown.
10 - Allow scones to cool slightly before serving warm.

# Expert Hints:

01 -
  • They come together in under 35 minutes, so you can have fresh scones without an early wake-up call.
  • The sharp cheddar and chive combination feels fancy but uses ingredients you probably already have.
  • They're endlessly adaptable: serve them for breakfast, pack them for lunch, or pair them with soup for dinner.
02 -
  • Keep your butter cold until the moment you add it, or your scones will spread instead of rise.
  • Don't overmix the dough once the wet ingredients go in; a few floury streaks are fine and will bake out.
  • If you don't have buttermilk, mix 2/3 cup milk with 2 teaspoons lemon juice and let it sit for 5 minutes.
03 -
  • Grate your cheese from a block instead of buying pre-shredded; it melts better and doesn't have any weird coatings.
  • Use a sharp knife or bench scraper to cut the dough into wedges cleanly without twisting, which seals the edges and prevents rise.
  • If your kitchen is warm, chill the shaped scones in the fridge for 10 minutes before baking to help them hold their shape.
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