Savory Cheese Chive Scones (Print View)

Fluffy, golden scones infused with sharp cheddar and fresh chives for a flavorful bite.

# What You'll Need:

→ Dry Ingredients

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

→ Dairy

05 - 1/4 cup cold unsalted butter, cubed
06 - 1 cup sharp cheddar cheese, grated
07 - 1/2 cup whole milk
08 - 1/4 cup sour cream

→ Herbs

09 - 2 tablespoons fresh chives, finely chopped

→ Optional Topping

10 - 2 tablespoons extra grated cheddar cheese
11 - 1 tablespoon milk

# Step-by-Step Directions:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, baking powder, salt, and black pepper.
03 - Add cold, cubed butter and rub into the flour mixture using fingertips or a pastry cutter until coarse crumbs form.
04 - Stir in grated sharp cheddar cheese and chopped chives evenly into the mixture.
05 - Whisk together whole milk and sour cream in a separate bowl.
06 - Pour wet ingredients into dry mixture and gently fold with a fork until just combined, avoiding overmixing.
07 - Turn dough onto a lightly floured surface and pat into a 1-inch thick round.
08 - Slice the dough into 8 wedges and arrange on the prepared baking sheet.
09 - Brush scone tops with milk and sprinkle with extra grated cheddar if desired.
10 - Bake for 16 to 18 minutes until golden brown, then allow to cool slightly before serving.

# Expert Suggestions:

01 -
  • Theyre ready in half an hour, which means you can have warm scones on the table before anyone finishes their coffee.
  • The sharp cheddar melts into buttery pockets that stay gooey even after they cool down.
  • They taste just as good at breakfast as they do next to a bowl of soup at dinner.
02 -
  • Cold butter is non-negotiable, because warm butter melts into the flour instead of creating flaky layers, and you lose that tender crumb.
  • Overmixing the dough once the wet ingredients go in will give you dense, chewy scones instead of light ones, so stir just until combined and no more.
03 -
  • Grate your cheese from a cold block instead of buying pre-shredded, because the anti-caking agents in bagged cheese keep it from melting smoothly into the dough.
  • For extra tall scones, stack two rounds of dough on top of each other before cutting, then bake them as usual for dramatic height and layers.

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