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!
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Pin RecipeIf 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
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Preheat oven to 375 degrees.
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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.
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Whisk 2 eggs and combine with the buttermilk. Add to the flour mixture and stir until just moist.
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Stir in the cheddar and chives and mix lightly. The dough will be sticky.
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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.
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Whisk remaining egg in a small dish and brush on top of the scones.
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Let the scones rest for about 10 minutes before baking (you will get a higher, fluffier scone as the baking powder activates)
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Sprinkle each scone with about a tablespoon of grated cheese.
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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.
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!
I have made these scones several times great recipe the family loves 💕😄
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!
Thank you for the nice review Mira! We are so glad you loved them!
Hello
I have a question. Can I make the scones and freeze them before baking?.Please let me know. Thanks
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.
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!
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!