If you are looking for something new to add to your bread box – these little beauties are perfect! As easy to make as a biscuit but with tons of flavor!
We love these Savory Cheddar and Chive Scones because they are so easy to make!
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, cultivating my herb farm.
Speaking of herbs…as of yesterday, here in Seattle, purchase of a very popular herb is now legal – maybe that’s what I should grow next year…a bumper crop of happy grass! Okay, maybe a bad idea..I really do not need to be hungrier, stupider or have Cheeto breath. I’ll just stick with chives for now….
Here is a little pic of my herb garden. All legal tender I might add.
My Mom gave me the cute little mushroom light – I just love it! And someone told me that if I plant marigolds it will keep the slugs at bay andI believe it has worked!
Notes – feel free to add your favorite herbs and cheese. Rosemary and Gruyere sound wonderful ! Or how about some happy herbs and Cheeto’s…what the heck, keep it all in one compact scone – save a trip to the refer! Oh, I mean the refrigerator….
And wouldn’t these Scones go great with Easy and Fresh Chicken Parmesan Soup?!
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 flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/2 cup 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-mix and sit for 5 min until thick
- 2/3 cup grated sharp cheddar
- 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)
- Bake for 20 minutes, or until golden.
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!