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!
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.
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!
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
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.
I’ve made these twice and holy crap they are DELICIOUS. Just wondering, is the egg wash necessary?
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.
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!
Omg I added jalopinos to this and it was so good thank you for giving me a good recipe to make for the family
Hi! Just curious, did you add fresh jalapenos or pickled jalapenos?
Fresh.
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
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! :).
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
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!
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!
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.
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?
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.
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!
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!