Golden Cheddar Chive Scones (Print Version)

Buttery, tender scones with sharp cheddar and fresh chives, perfect for a savory breakfast or snack.

# 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 Make It:

01 - Set oven to 400°F and line a baking sheet with parchment paper.
02 - Whisk together flour, baking powder, baking soda, salt, and black pepper in a large bowl.
03 - Incorporate cold, cubed butter into dry ingredients using a pastry cutter or fingertips until mixture resembles coarse crumbs.
04 - Stir in grated cheddar cheese and chopped chives evenly through the mixture.
05 - Whisk buttermilk and egg together in a separate bowl, then pour into dry ingredients; gently mix until just combined without overworking the dough.
06 - Turn dough onto lightly floured surface and pat into a 1-inch thick round.
07 - Divide dough into 8 wedges and place them spaced apart on the prepared baking sheet.
08 - Brush tops with heavy cream and optionally sprinkle with additional grated cheddar.
09 - Bake for 16 to 18 minutes until scones are golden brown.
10 - Allow scones to cool slightly before serving warm.

# Expert Tips:

01 -
  • They come together faster than you'd think, and the dough is forgiving even if your butter isn't perfectly cold.
  • The sharp cheddar and fresh chives create a flavor that feels both comforting and a little fancy.
  • They're incredible warm, but honestly just as good the next day, which rarely happens in my house.
02 -
  • Cold butter is non-negotiable—if it softens too much, pop the bowl in the fridge for 10 minutes before continuing.
  • Don't overwork the dough or your scones will turn out dense instead of flaky and tender.
  • 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 own cheese—it melts better and tastes sharper than the bagged kind.
  • If your kitchen is warm, chill the mixing bowl and even the flour for a few minutes before you start.
  • Don't skip the cream wash—it's what gives the tops that bakery-perfect shine.
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