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
Westley says
These were AMAZING! Turned out exactly like the pictures.
I added some garlic and black pepper and it was delicious.
Thanks for the great recipe!
Laylah says
Omg I added jalopinos to this and it was so good thank you for giving me a good recipe to make for the family
Diane Gillen says
Hi! Just curious, did you add fresh jalapenos or pickled jalapenos?
LaughingSpatula.com says
Fresh.
Chelsea says
Hi Kathi, I’m very excited to make these for our trip. I will be transporting them on the plane. Silly question, how long do you think they will keep (refrigeration may not be good for them I suppose?).
Thanks!
Chelsea
Kathi @ LaughingSpatula.com says
Hello Chelsea! I’d make them the day before and keep them in a ziplock baggie in a cool place. Doesn’t need to be the fridge. I’m excited that my scones are going on vacation! :).
Chelsea says
Thanks for the reassurance, Kathi. Letting you know your scones were delicious and very much enjoyed by us on vacation. We put them back in the oven for a few min to warm/toast the top a bit after their flight (to Iceland). I look forward to making them again!
Chelsea
Jenny says
Hello! Looks like a great recipe I’d like to try. Question … should the dough rest for 10 minutes are room temp or in the refrigerator? Thank you!
Kathi @ LaughingSpatula.com says
You sure could! It won’t hurt and in fact you might get a little more lift in your dough. Hope you get a chance to give it a try!
Mr. Coffee says
These were a big hit for Christmas Day brunch today. I only dabble in scratch baking but with my daughter’s help they turned out great. Definitely bookmarking this recipe.
Sam says
Hi, I just baked these scones and have a question.
While it was baking I noticed the fat from cheese seeped out and made pool of oil around the scones.
When the baking was done, the bottom of the scones was like deep fried.
I wonder if anyone had a similar situation?
Kathi @ LaughingSpatula.com says
Hi Sam, it sounds like a cheese problem. Did you use grated cheddar? Could be your cheese had a lot of oil in it. I make these on a regular basis and have not had that problem.
Angela owen says
wow…this was by far one of the tastiest scones i have ever had. it was easy to make and so yummy. My boys are going to loves these. Thanks!
Kathi @ LaughingSpatula.com says
I am so glad you loved them Angela! I am a total savory girl so I’ll take these any day! Thank you for the nice note!
Kate from Sarasota fl says
Always make these. Always perfect. I add 1/8 tsp black pepper to mine.
Make a rectangle and cut into 16 mini wedges. Used this recipe at least 12 times. Great breakfast snack.
A says
two tablespoons of sugar seems like an awful lot for a savory scone recipe. if i reduced it or left it out, would it alter the consistency terribly? would you recommend increasing another ingredient in its stead or anything?
Kathi Kirk says
I like the hint of sweet. You might want to try to half it. I’m afraid you will miss it if it isn’t in there but it will not change the consistency. The baking powder will do the leavening for you.
A says
thanks for the quick reply! i’m going to try this today 🙂
Eleanor says
I make these for my church group and they are always a hit. Thanks for the great recipe.
Kathi Kirk says
Hi Eleanor! I am so glad you love them! Happy New Year!
El says
Just made these and they turned out great! Followed recipe exactly minus a couple minutes in the oven as they were ready at about 18 minutes. So just keep an eye on them near the end of the 20 minutes. Thank you so much!!
Kathi Kirk says
Thank you so much for taking the time to send a note! Makes my blogger heart go zing!
karen says
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
Kathi Kirk says
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.
Kathi
Liz says
what is the half & half for? I bought it, but I don’t see it used in the recipe. Can’t wait to make these but want to get it right. 🙂
Kathi Kirk says
Hi Liz – I am so sorry. So confusing. I meant to add it to the egg for the egg wash but did not include it in the instructions. I have removed it from the ingredient list and it is my sincere hope you like half and half in your coffee! Again, I am so sorry!!!!
Kathi
Pat says
Hey, these scones look soooo good. And, I love your little ‘legal’ herb garden. 🙂
Anne|Craving Something Healthy says
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…
Kathi Kirk says
Anne that is so funny about the Raid! That just really made me laugh this morning! Men, gotta love em..right? 🙂
Natalie @ Tastes Lovely says
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!
Kathi Kirk says
“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 🙂
Gayle @ Pumpkin 'N Spice says
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!