Cheddar and Chive Savory Scones
30 Minutes – No Yeast – No Rise and better than a biscuit!
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, harvesting my one by one farm :).
How to make Cheddar Chive Savory Scones:
These are a quick bread, no yeast required! They come together in about 10 minutes.
Mix your dry ingredients in one bowl and your wet ingredients in another. This step is important for quick breads as you don’t want to over mix them. Over mixing will result in a low rise and we want puffy beautiful scones!
After mixing your wet and dry ingredients, add your cheese and chives and gently combine.
Divide your scone dough in two.
Roll each into about a 6″ circle and cut into four wedges.
These Cheddar and Chive Savory Scones make great appetizers too! Simply divide the dough into four smaller portions and cut each into tiny wedges.
Place scones on a large baking sheet covered in parchment paper.
Brush with egg wash and in the oven they go!
What other cheese and herbs can I use in these Cheddar Chive Scones?
- swiss, gruyere, parmesan or any other hard grated cheese would work
- rosemary or tarragon would be delicious.
TIP: No buttermilk? No worries! Simply combine one tablespoon of vinegar with the milk and boom…ya got buttermilk!
We like to serve this with soup or salad. Try them with our 30 Minute Minestrone with Sausage or this BLT Salad with Avocado!
Cheddar and Chive Savory Scones
Ingredients
- 2 1/2 cups all purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup salted butter
- 3 large eggs 2 for scones and one for egg wash
- 2/3 cup buttermilk or 1 tablespoon vinegar and 2/3 cup milk combined. Will thicken up like buttermilk
- 2/3 cup grated sharp cheddar plus additional 1/4 cup to put on top of each scone
- 1/4 cup chopped chives or green onions in a pinch
Instructions
- Preheat oven to 375 degrees.
- 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.
- Whisk 2 eggs and combine with the buttermilk. Add to the flour mixture and stir until just moist.
- Stir in the cheddar and chives and mix lightly. The dough will be sticky.
- Turn the sticky dough out onto a well floured board and knead lightly. Cut dough in half. Roll each half into a circle...about 3/4 inch thick. Cut each circle into 4 wedges.
- Whisk remaining egg in a small dish and brush on top of the scones.
- Let the scones rest for about 10 minutes before baking (you will get a higher, fluffier scone as the baking powder activates)
- Sprinkle each scone with about a tablespoon of grated cheese.
- Bake for 20 minutes or until golden brown on the edges.
Notes
Substitute gruyere, parmasan or any other hard grated cheese for the cheddar.
Add bacon, green onions or even cooked ground sausage for a new twist!
Reheat in oven at 300 degrees for 7-8 minutes.
Will keep for about 3 days.
Nutrition
Alexander says
As someone who messed this recipe up, I recommend doing what some do and freezing the butter and then grating it to avoid having big chunks in your scones, which will then leak out. I was doing it for the first time, being tired, being a little lazy, and assuming I knew enough to not screw it up (which was my downfall).
In the future I’ll try this again with the right ingredients and the mentioned safeguard to avoid making a mistake again. I didn’t do well but that was no fault of the recipe.
Carol Fawcett says
Could I make these a day ahead and bake them the next morning?
Ken says
Can you put the ingredients together the night before and then bake the next morning?
Kathi & Rachel says
Hi Ken – Unfortunately not. The wet ingredients activate the baking powder. Luckily its a very easy recipe to whip together!
Lisa says
I made these and really liked them but why so much sugar? They didn’t actually taste savory. More on the sweet side. What else could I do instead of 2 tbs of sugar?
Kathi & Rachel says
Hi Lisa – you can omit the sugar entirely if you want or just half it. It isn’t integral to the structure of the scone it just sweetens it a bit. Kathi
Helen says
I’ve made this recipe twice. It’s really easy to follow and the scones are just amazing. Thank you for the recipe
Julia says
My first time making scones! These are delicious! My husband can’t stop talking about how he doesn’t usually like scones because they’re dry, but that these are amazing.
Love it!
Maya says
Fantastic recipe! This was my first time making a savory scone and the texture was so perfect! I cut my frozen butter into cubes, then used the food processor to cut into the dry ingredients, then stuck the mixture back in the fridge while prepping the wet ingredients, chives and cheese. My family could not stop with just one scone!
Ina says
Greetings from Canada! Do you reccomend freezing these? If so, how long do you suggest I bake them and at what temp?
Kathi & Rachel says
You can freeze these after baking for up to 3 months in freezer bags. Thaw at room temp then either warm up in the oven at 350 for 10 minutes or 5 minues in an Air Fryer.
Jk says
Are these freezer friendly?
Kathi & Rachel says
Yes. Place in ziplock typee baggies and freeze for up to 3 months. Thaw at room temp.
R.F. says
I just made these and they rock!!! Definitely agree they need the black pepper. Delicious, could easily eat all day.
Kathi & Rachel says
Thank you for the nice note…so glad you loved them!
Fauzia says
Came out well and tasted good. That said, I had considerable trouble mixing it. The liquid ratio was too low. I know it was supposed to be sticky, but after adding the full amount plus the whole egg, I had a lot of dry flour left to beat into the dough. And I thought scones got tough from over-mixing, but unfortunately, I had no choice. To compensate, I added several tablespoons of heavy cream. I also used heavy cream to brush them instead of the egg white. No point in separating and wasting it.
Kathi & Rachel says
Hi Fauzia – sounds like a bit too much flour. Try fluffing up your flour a bit before measuring. Glad you were able to make them work!
Marisa says
Such an easy recipe with great turn out. I forgot to let them sit before baking but they still rose very nicely. This recipe is a keeper.
Kathi & Rachel says
Thank you Marisa! So glad you loved them!
dana says
wow. this was absolutely fantastic. my first ever savory scone and a complete success. i used gruyère cheese, added 2 tbsp of tomato paste and fresh chopped basil and it was DIVINE. i mean wow. these will be great for a brunch. absolutely fabulous.
Kathi & Rachel says
I love the additions you made…way to make it your own! Thanks for the nice comments! Kathi
CJJ says
HELLO I MADE YOUR CHEESE AND CHIVES SCONES – YUM YUM LOVED IT THE ONLY THING I ADDED WAS
1 /4 TSP NION POWDER & 1 /4 TSP GARLIC POWDER AND DIDN’T HAVE CHIVES OR GREEN ONION SO ADDED CHOPPED FRESH CORRIANDER HMMMMMMMMMM YUMMY
THANKYOU SO MUCH FOR SHARING