Cheddar and Chive Scones Recipe
These Cheddar Chive Scones are rich, flaky, and melt-in-your-mouth tender, with sharp cheddar and fresh chives throughout. I bake these when I’m in the mood to switch things up from the usual sweet scone situation. They’re just as good alongside brunch as they are on their own, warm from the oven!
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Servings: scones
Calories: 536kcal
Ingredients
- 2 ½ cups all purpose flour (spooned and leveled)
- 3 Tablespoons granulated sugar
- 3/4 teaspoon Kosher salt
- 1 ½ Tablespoons baking powder
- 1 large egg
- ⅓ cup heavy cream (plus more, for brushing)
- ⅓ cup sour cream
- ½ cup cold butter (1 stick)
- 1 ¼ cup shredded sharp cheddar cheese
- 3 Tablespoons chopped chives
Instructions
- In a large bowl, whisk together the flour, sugar, salt, and baking powder.2 ½ cups all purpose flour, 3 Tablespoons granulated sugar, 3/4 teaspoon Kosher salt, 1 ½ Tablespoons baking powder
- In a smaller bowl, whisk together the egg, heavy cream, and sour cream.1 large egg, ⅓ cup heavy cream, ⅓ cup sour cream
- Now, go back to the dry ingredients to work in the butter. You can do this by cubing the butter and then using a pastry cutter to work it into small, pea size bits. I prefer to use a coarse grater to grate the butter into the flour and then stir together.½ cup cold butter
- Pour the cream mixture into the dough, and use a spatula to gently fold together until a shaggy dough begins to form. Stir in the cheddar cheese and chives, then use your hands to scoop under the dough, folding it on top of itself to create layers. Do this 5-7 times, or until the cheese is distributed and no flour streaks remain. If the dough seems dry, dribble in some ice cold water until it comes together.1 ¼ cup shredded sharp cheddar cheese, 3 Tablespoons chopped chives
- Lightly flour a work surface, then turn the dough out on top of it. Form the dough into a circle, about 8 inches in diameter and 1.5-2 inches tall. Use a pizza slicer (preferred method) or sharp knife to cut through the middle of the circle, then slice each half into 3 equal pieces.
- Transfer the scones to a parchment or silicone lined baking sheet. Place in the freezer for at least 30 minutes or the fridge for an hour (DON’T SKIP THIS PART!).
- Preheat the oven to 400 degrees. Remove the scones from the freezer and brush the tops with cream. Bake for 10 minutes, then reduce the heat to 375 degrees and continue to bake another 9-12 minutes, or until the scones are golden brown on the bottom and no longer look wet on top. Allow to rest on the pan for 10-15 minutes. Transfer to a wire rack to cool completely.
Notes
- Alternative baking instructions for squares (perfect for sandwiches): Form the dough into an 8-9 inch square. Slice into 9 squares. Reduce the baking time by 1-2 minutes.
- You don’t need me to tell you these would be FABULOUS with some crumbled oven roasted bacon. Reduce the salt to ½ teaspoon if you make this addition.
Nutrition
Serving: 1scone | Calories: 536kcal | Carbohydrates: 51g | Protein: 13g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 807mg | Potassium: 122mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1087IU | Vitamin C: 1mg | Calcium: 382mg | Iron: 3mg