Savory Cheese Chive Scones (Printable Version)

Tender golden scones with sharp cheddar and fresh chives, ideal for a savory brunch or snack.

# What You Need:

→ Dry Ingredients

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

→ Cheese & Herbs

05 - 1 cup sharp cheddar cheese, grated
06 - ¼ cup fresh chives, finely chopped

→ Wet Ingredients

07 - ½ cup unsalted butter, cold and cubed
08 - ¾ cup whole milk, plus 1 tablespoon for brushing
09 - 1 large egg

# How to Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Whisk together flour, baking powder, salt, and black pepper in a large bowl.
03 - Add cold, cubed butter to the dry mixture and use a pastry cutter or fingertips to rub until mixture resembles coarse crumbs.
04 - Fold in grated cheddar and chopped chives until evenly distributed.
05 - Whisk milk and egg together in a small bowl, then pour into the flour mixture and stir gently just until combined to avoid overmixing.
06 - Turn dough onto a lightly floured surface and pat into a 1-inch thick round.
07 - Cut the dough into 8 wedges, place them on the prepared baking sheet, and brush the tops lightly with milk.
08 - Bake for 16 to 18 minutes or until scones are golden brown. Transfer to a wire rack to cool slightly before serving.

# Expert Advice:

01 -
  • They come together faster than you think and taste like you spent all morning baking.
  • The sharp cheddar and fresh chives make every bite feel rich without being heavy.
  • Theyre just as good for breakfast as they are with soup or eaten cold from the fridge at midnight.
02 -
  • Keep the butter ice cold and work fast so it doesnt melt before baking, warm butter makes dense scones instead of flaky ones.
  • Dont overmix the dough once the milk goes in, a few floury streaks are fine and will disappear in the oven.
  • If the dough feels too sticky to handle, dust your hands and the counter lightly with flour but dont add too much or theyll dry out.
03 -
  • Grate the butter on a box grater while its frozen, it cuts into the flour faster and stays colder longer.
  • Use a bench scraper to cut the dough into wedges without squashing the edges, it keeps them tall and even.
  • Rotate the baking sheet halfway through so the scones brown evenly, ovens always have hot spots.

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