Golden Cheddar Chive Scones (Printable)

Buttery scones infused with sharp cheddar and fresh chives, ideal for breakfast or snacks.

# What You 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 Make It:

01 - Preheat the 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 cold, cubed butter to the dry ingredients and cut in using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
04 - Stir in the grated sharp cheddar and finely chopped chives.
05 - In a small bowl, whisk together buttermilk and egg. Pour into dry mixture and fold gently until just combined, avoiding overmixing.
06 - Turn dough onto a lightly floured surface and pat into a 1-inch thick round.
07 - Cut the dough into 8 wedges and place them spaced apart on the prepared baking sheet.
08 - Brush the tops with heavy cream and optionally sprinkle with additional grated cheddar cheese.
09 - Bake for 16 to 18 minutes until scones are golden brown.
10 - Allow scones to cool slightly before serving warm.

# Expert Suggestions:

01 -
  • They come together in less time than it takes to brew a pot of coffee, and the kitchen smells like a bakery.
  • The edges turn crisp and golden while the inside stays soft and layered, with pockets of sharp cheese throughout.
  • You can pull the dough from the freezer and bake them straight from cold whenever you need something warm and satisfying.
02 -
  • Overmixing the dough makes the scones tough and dense instead of light and crumbly, so stop stirring as soon as it holds together.
  • If the butter warms up while you're working, the scones won't be flaky, so I sometimes chill the bowl for a few minutes if the kitchen is hot.
  • Spacing them apart on the sheet lets the edges crisp up instead of steaming against each other.
03 -
  • Grate the butter on a box grater and freeze it for 10 minutes before cutting it in, it makes the process faster and keeps everything cold.
  • Don't twist the cutter or knife when you slice the wedges, press straight down so the layers rise evenly in the oven.
  • If you don't have buttermilk, stir 2 teaspoons of lemon juice into 2/3 cup of milk and let it sit for 5 minutes before using.
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