Golden Cheddar Chive Scones (Printable)

Buttery scones bursting with sharp cheddar and fresh chives, perfect for any savory occasion.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt
05 - 1/4 teaspoon freshly ground black pepper

→ Dairy

06 - 1/2 cup cold unsalted butter, cubed
07 - 3/4 cup sharp cheddar cheese, grated
08 - 2/3 cup cold buttermilk
09 - 1 large egg

→ Add-ins

10 - 1/3 cup fresh chives, finely chopped

→ Topping

11 - 2 tablespoons heavy cream for brushing
12 - 2 tablespoons cheddar cheese, grated (optional)

# Directions:

01 - Set the oven to 400°F and prepare a baking sheet by lining it with parchment paper.
02 - In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and black pepper.
03 - Add the cold, cubed butter and cut it into the dry ingredients using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
04 - Stir in the grated cheddar and finely chopped chives evenly through the mixture.
05 - In a separate bowl, whisk together buttermilk and egg, then pour into dry ingredients and gently mix until just combined without overmixing.
06 - Transfer dough to a lightly floured surface and pat it into a 1-inch thick round.
07 - Slice the dough round into 8 equal wedges and arrange them spaced on the prepared baking sheet.
08 - Brush the scone tops with heavy cream and optionally sprinkle with additional grated cheddar cheese.
09 - Bake for 16 to 18 minutes until the scones turn golden brown.
10 - Allow scones to cool slightly before serving warm.

# Expert Tips:

01 -
  • They come together in under 20 minutes and taste like you spent all morning baking.
  • The sharp cheddar and fresh chives make every bite feel rich and satisfying without being heavy.
  • They're just as good warm from the oven as they are the next day, reheated in a low oven.
  • You can freeze the unbaked wedges and bake them straight from frozen whenever you need them.
02 -
  • Keep the butter and buttermilk as cold as possible, I learned the hard way that warm ingredients make the dough sticky and the scones dense.
  • Don't twist the cutter or knife when cutting the wedges, a straight downward motion keeps the edges clean so they rise evenly.
  • If the dough feels too dry and won't come together, add a tablespoon of buttermilk at a time until it just holds.
  • Avoid pressing the dough too much when shaping, gentle hands keep the texture light and flaky.
03 -
  • Grate your butter on a box grater if it's too soft to cube, then freeze it for a few minutes before cutting it in.
  • For extra flaky layers, fold the dough over itself once or twice before shaping it into a round.
  • Brush the tops with an egg wash instead of cream if you want a deeper golden color.
  • If you don't have buttermilk, mix 2/3 cup of milk with 2 teaspoons of lemon juice and let it sit for 5 minutes before using.
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