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
Elizabeth says
Hi there – Wondering if dried chives could be substituted for the fresh if they aren’t available? Can’t wait to try these!
Elizabeth says
Sorry just saw the question about using freeze dried!
AJ says
Has anyone tried this with freeze-dried chives? Any suggestions on the best way to do that?
Kathi & Rachel says
You can use freeze dried chives in this recipe, two tablespoons will do it. Hope you love it and up the rating to a 5 star. Thanks!
Maria says
Wow!! Just made these and they turned out fantastic everyone loved it!! Followed the recipe as it is and just substitute cheddar cheese with Parmesan and chives with rosemary and thyme. Thank you for this amazingly delicious scones recipe.
Melinda Girardi says
These were a big hit at my brunch on Sunday!!
Jan wollner says
These scones worked beautifully. Puffed and golden
They were so good definitely a keeper.
Kim says
Kathi and Rachel, I really appreciate this recipe. I love scones and this savory version seems like a must try. It’s great to have something new to add to lunch hour.
Jenn says
Question — would it change the texture of the scones very much to leave out the sugar? Worried about the sweetness showing up in a savory scone.
Kathi & Rachel says
The recipe is pretty great as is and sugar adds a very very small amount of sweet with the savory. But yes, you can leave it out if you prefer.
Sofia L says
Just made these and they turned out super tasty! I had some aged white cheddar in my fridge so I used that and got lots of fresh chives from my garden. My butter was refrigerated and I think that helped to get some nice chunks when using the pastry cutter. I didn’t have any dairy milk or buttermilk so I used the oat milk I had in my fridge (and added the vinegar to it) and it seemed to work! I also did part whole wheat flour and part regular white flour. Thanks for the great recipe!
Kathi & Rachel says
So glad you loved them. I’m wondering why only 4 stars though :).
Kate says
I made these exactly as written and they turned out perfectly. Crisp on the outside and soft and fluffy inside. I used vinegar and milk in place of buttermilk, and baked for an additional 5 minutes. I’ll be making these again!
Jackie says
I have made these scones several times great recipe the family loves 💕😄
Mira says
These are the best scones I’ve ever made! My whole family loved them. I was careful not to over mix, and the result was nice ‘n puffy scones. I followed the recipe as written, but used unsalted butter instead of salted (the cheese provided enough saltiness). Savory and delicious!
Kathi & Rachel says
Thank you for the nice review Mira! We are so glad you loved them!
Cindy says
Hello
I have a question. Can I make the scones and freeze them before baking?.Please let me know. Thanks
Kathi & Rachel says
Hi Cindy – It would be best to bake them and freeze as the baking powder will lose most of it’s evening powers in the freezer. Par bake them until done in the middle and not brown. Freeze, thaw and bake when you need them.
luda says
Cheese and bread and chives? 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!
Nelly says
Holy mother of goodness! This is my first time baking scones! What a great recipe!!! It’s so delicious! I am making jalapeño jam in the morning so I can the scone with. Thanks for this wonderful recipe!
Laurie Foody says
Hello – your recipe sounds delicious!
I would like to make them as small bite size to serve with drinks.
Do you have suggestions of how I would alter your recipe?
Thanks,
Laurie
LaughingSpatula.com says
Hi Laurie, simply adjust the baking time. It would depend on how small the bites were (terrific idea BTW!). So I couldn’t really give you an accurate baking time, but check after 10-12 minutes or so.
Kelly says
I’ve made these twice and holy crap they are DELICIOUS. Just wondering, is the egg wash necessary?
LaughingSpatula.com says
Hi Kelly – so glad you liked it! The egg wash is just to make them pretty. It really does make a difference in the way they look but no, not necessary to the basic recipe.