Cheddar and Chive Savory Scones


Savory Cheddar and Chive Scones 3

If you are looking for something new to add to your bread box – these little beauties are perfect!

I cut the chives fresh from my own little herb garden.  Makes me feel like a farmer when I cut my own herbs.  Yup, just me chewing on a piece of straw with a red bandana tied around my neck, cultivating my herb farm.

Speaking of herbs…as of yesterday, here in Seattle, purchase of a very popular herb is now legal – maybe that’s what I should grow next year…a bumper crop of happy grass!  Okay, maybe a bad idea..I really do not  need to be hungrier, stupider or have Cheeto breath.  I’ll just stick with chives for now….

Here is a little pic of my herb garden. All legal tender I might add.

My Mom gave me the cute little mushroom light – I just love it!  And someone told me that if I plant marigolds it will keep the slugs at bay andI believe it has worked!


Herb Garden

Notes – feel free to add your favorite herbs and cheese.  Rosemary and Gruyere sound wonderful !  Or how about some happy herbs and Cheeto’s…what the heck, keep it all in one compact scone – save a trip to the refer!  Oh, I mean the refrigerator….


4.0 from 2 reviews
Cheddar and Chive Savory Scones
  • 2½ cups flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • ½ cup butter
  • 3 large eggs (2 for scones and one for egg wash)
  • ⅔ cup buttermilk (or 1 tablespoon vinegar and ⅔ cup milk-mix and sit for 5 min until thick)
  • ⅔ cup grated sharp cheddar
  • ¼ cup chopped chives (or green onions in a pinch)
  • 2 tablespoons half and half
  1. Preheat oven to 375 degrees.
  2. In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into the flour with a pastry cutter or food processor.
  3. Whisk 2 eggs and combine with the buttermilk. Add to the flour mixture and stir until just moist.
  4. Stir in the cheddar and chives and mix lightly. The dough will be sticky.
  5. Turn the sticky dough out onto a well floured board and knead lightly. Cut dough in half. Roll each half into a circle...about ¾ inch thick. Cut each circle into 4 wedges.
  6. Whisk remaining egg in a small dish and brush on top of the scones.
  7. Let the scones rest for about 10 minutes before baking (you will get a higher, fluffier scone as the baking powder activates)
  8. Bake for 20 minutes, or until golden.


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  1. These scones look so delicious! Chives are one of my favorite herbs. I love that you used that in here…these look like the perfect side to any meal!

  2. Cheese and bread and chives? You just covered some of my favorite things in 1! This scone sounds delicious. And such a pretty picture! You should totally indulge in some of that new herb that is legal in seattle! I always joke to myself that it would be funny to post a pot brownie recipe on a food blog. Can you imagine? Haha!

    • “Pot Edibles” is the phrase I keep hearing a lot about around here. They are legal now as well – A friend of mine tried the Brownie and it was terrible strong – she hated the feeling. I’m sticking to Chardonnay – I still think it’s the best buzz around :)

  3. Oh my goodness – I could eat that entire pan right now! Beautiful photos and pinning it! My husband was trying to be helpful and sprayed the bugs in my herb garden with Raid. So much for my herbs this year…

  4. Hey, these scones look soooo good. And, I love your little ‘legal’ herb garden. :)

  5. hello!! i have this all set to go (mise en plas) but there isn’t any temperature for the oven–is it a regular 350′ oven or a hotter oven? thanks, i am looking forward to tasting these with some sliced ham and green salad!! failthfuly, karen

    • Oh no I am so sorry! 375 degrees. I have updated the recipe…I am going to fire my editor! (me :)
      Hope they turned out okay…thanks for being so sweet about it.

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