Pin It I wasn't planning to bake that Saturday morning, but my niece showed up early with a basket of chives from her garden. The kitchen was still cool, the kind of quiet that made me want to keep my hands busy. I pulled butter from the fridge and cheddar from the drawer, thinking I'd make something simple. What came out of the oven was anything but ordinary—golden, flaky, and so savory we ate three each before noon.
I started making these for weekend brunch, but they became my go-to whenever someone needed cheering up. My neighbor once came over after a long week, and I handed her one still warm from the oven. She didn't say much, just sat at the table and ate two more. Sometimes food does the talking.
Ingredients
- All-purpose flour: The backbone of the scone, and I've learned that measuring by weight keeps them tender every time.
- Baking powder and baking soda: This duo gives the scones their lift and light, crumbly texture without any fuss.
- Fine sea salt and black pepper: A little pepper in the dough brings out the sharpness of the cheddar in a way that surprised me the first time.
- Cold unsalted butter: Cubed and cold is key—this is what creates those flaky layers, so don't let it soften.
- Sharp cheddar cheese: Grate it yourself if you can, the pre-shredded stuff doesn't melt the same and sometimes tastes waxy.
- Cold buttermilk: It keeps the dough tender and adds a subtle tang that balances the richness of the butter and cheese.
- Large egg: Binds everything together and adds structure without making the scones heavy.
- Fresh chives: I've tried dried, but fresh chives bring a brightness that makes these feel springlike no matter the season.
- Heavy cream: Just for brushing the tops, but it gives them that beautiful golden sheen.
- Extra cheddar for topping: Totally optional, but those crispy, cheesy edges are worth it.
Instructions
- Preheat and prep:
- Set your oven to 400°F and line a baking sheet with parchment. This step sets the stage so you're not scrambling later.
- Mix the dry ingredients:
- Whisk together the flour, baking powder, baking soda, salt, and pepper in a large bowl until evenly combined.
- Cut in the butter:
- Add the cold butter cubes and work them into the flour with a pastry cutter or your fingertips. Stop when it looks like coarse crumbs with a few pea-sized pieces still visible.
- Stir in the cheese and chives:
- Fold in the grated cheddar and chopped chives until they're evenly distributed through the flour mixture.
- Combine wet ingredients:
- Whisk the buttermilk and egg together in a small bowl, then pour it into the dry ingredients. Stir gently with a fork until the dough just comes together—don't overwork it.
- Shape the dough:
- Turn the dough out onto a lightly floured surface and pat it into a round about 1 inch thick. Use a light touch here.
- Cut into wedges:
- Slice the round into 8 even wedges and transfer them to your prepared baking sheet, leaving a little space between each one.
- Brush and top:
- Brush the tops with heavy cream and sprinkle with extra cheddar if you like. It's a small step that makes a big difference.
- Bake until golden:
- Slide the sheet into the oven and bake for 16 to 18 minutes, until the scones are puffed and golden brown on top.
- Cool and serve:
- Let them cool on the sheet for a few minutes, then serve warm. They're best fresh but still lovely the next day.
Pin It One morning I brought a batch to a potluck, and someone asked if they were from a bakery. I laughed and said no, just my kitchen and a little bit of luck. But really, it's not luck—it's cold butter and not overthinking it. That's the secret to most good things.
Flavor Variations
I've added a pinch of cayenne when I wanted a little heat, and once I stirred in crumbled bacon because I had some leftover. You could swap the chives for rosemary or thyme, or try gruyere instead of cheddar for something a bit nutty. The base is sturdy enough to play with.
Storing and Reheating
These scones keep well in an airtight container for a day or two, though they're best eaten fresh. I've frozen unbaked wedges on a tray, then baked them straight from the freezer—just add a couple extra minutes. Reheat leftovers in a low oven to bring back that just-baked feel.
Serving Suggestions
I love these with whipped butter or a smear of crème fraîche, especially alongside scrambled eggs or a bowl of soup. They're hearty enough to stand on their own, but they also make a great side for something light and green.
- Serve them warm with soft butter and flaky sea salt.
- Pair with a simple arugula salad dressed in lemon and olive oil.
- They're wonderful alongside a mug of black tea or strong coffee.
Pin It There's something about pulling a tray of these from the oven that makes the whole house feel a little brighter. I hope they do the same for you.
Recipe FAQs
- → How do I achieve a tender scone texture?
Use cold butter cut into the dry ingredients to create coarse crumbs, then mix just until combined with wet ingredients. Avoid overmixing to keep the scones tender.
- → Can I substitute buttermilk in the dough?
Yes, replace buttermilk with regular milk plus a teaspoon or two of lemon juice or vinegar to help activate the leavening.
- → What is the best way to bake these scones evenly?
Arrange wedges spaced apart on parchment-lined baking sheets and bake in a preheated oven at 400°F (200°C) until golden brown, about 16–18 minutes.
- → How can I store leftover baked scones?
Cool completely, then wrap tightly and freeze. Reheat gently in a low oven before serving to restore freshness.
- → What toppings enhance flavor before baking?
Brushing tops with heavy cream and sprinkling extra grated cheddar adds a rich, golden crust and amplifies cheesiness.