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!
If you are looking for something new to add to your bread box - these little beauties are perfect! As easy as biscuits to make but twice as tasty!
- 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
- 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.
If you don't have buttermilk, add one tablespoon of white or apple cider vinegar to the milk and stir. The milk will thicken up and cook just like buttermilk!
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.