Golden Cheddar Chive Scones (Print)

Tender, buttery scones packed with sharp cheddar and fresh chives for a savory treat.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon fine sea salt
05 - ¼ teaspoon freshly ground black pepper

→ Dairy

06 - ½ cup cold unsalted butter, cubed
07 - ¾ cup sharp cheddar cheese, grated
08 - ⅔ cup cold buttermilk
09 - 1 large egg

→ Add-ins

10 - ⅓ cup fresh chives, finely chopped

→ Topping

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

# Directions:

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

# Expert Advice:

01 -
  • They come together in under 20 minutes with ingredients you likely already have on hand.
  • The sharp cheddar and fresh chives create a savory depth that feels indulgent without being heavy.
  • Theyre endlessly adaptable—add a pinch of cayenne for heat or swap in different herbs and cheeses.
  • These scones taste like something from a cozy bakery, but theyre easier than most biscuits.
02 -
  • Keep the butter and buttermilk as cold as possible, warm ingredients will melt the butter too soon and youll lose the flaky texture.
  • Dont overmix the dough once the wet ingredients go in, a few dry streaks are fine and will disappear as the scones bake.
  • Use a sharp knife or bench scraper to cut the dough cleanly, twisting or sawing will seal the edges and prevent them from rising properly.
03 -
  • Grate your own cheese from a block, pre-shredded varieties have coatings that prevent smooth melting.
  • If your dough feels too dry, add buttermilk one teaspoon at a time until it just holds together.
  • For the tallest scones, make sure your baking powder is fresh and your oven is fully preheated before they go in.
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