Savory Scones (Cheddar & Chive) Recipe

Learn how to make the best homemade savory scones loaded with sharp cheddar and fresh chives. This easy baking recipe creates perfectly flaky, buttery scones with a golden crust and tender interior. The cold butter technique ensures those signature layers that make these scones irresistible.

Difficulty:

Beginner

Prep Time:

15 mins

Cook Time:

18 mins

Serves:

8 scones

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">280g plain flour</li><li class="ingredients-single-item">1 tbsp baking powder</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1/2 tsp ground black pepper</li><li class="ingredients-single-item">85g cold unsalted butter, cubed</li><li class="ingredients-single-item">150g mature cheddar cheese, grated (plus 30g extra for topping)</li><li class="ingredients-single-item">30g fresh chives, finely chopped</li><li class="ingredients-single-item">180ml cold buttermilk (or 170ml milk with 1 tbsp lemon juice)</li><li class="ingredients-single-item">1 large egg, beaten (for egg wash)</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size:

🔥 Calories:

🥑 Fat:

🧈 Saturated Fat:

🍞 Carbohydrates:

🍭 Sugar:

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Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Baking tray</li><li class="equipment-single-item">Pastry cutter or sharp knife</li><li class="equipment-single-item">Pastry brush</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C (180°C fan) and line a baking tray with parchment paper. Place your butter in the freezer for 5 minutes before starting - extra cold butter creates those lovely flaky layers in the final scones.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, whisk together the flour, baking powder, salt, and black pepper until well combined. This even distribution ensures your scones rise uniformly and have a consistent flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the cold cubed butter to the flour mixture. Using your fingertips, quickly rub the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible. These butter pockets will steam during baking, creating those delicious flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Gently fold in 150g of the grated cheddar and the chopped chives until evenly distributed throughout the flour mixture, being careful not to overmix. The heat from your hands can warm the butter, so work swiftly.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Make a well in the center and pour in the cold buttermilk. Using a fork or butter knife, gently bring the mixture together with a cutting motion rather than stirring. The dough should be shaggy and just barely holding together - a slightly wet dough makes moister scones.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Turn the dough onto a lightly floured surface and very gently pat it into a circle about 2.5cm thick. Avoid overworking the dough as this develops gluten, making your scones tough rather than tender.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Using a sharp knife or pastry cutter, cut the dough into 8 equal triangles. Transfer them to your prepared baking tray, leaving about 2.5cm between each scone to allow for expansion.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Brush the tops with beaten egg for a golden finish, then sprinkle with the remaining 30g of grated cheddar. The egg wash creates a beautiful shine and helps the cheese adhere to the top.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake in the preheated oven for 16-18 minutes, or until the scones are well risen and golden brown on top. The cheese should be bubbling and slightly crisp. To test doneness, the bottoms should sound hollow when tapped.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow to cool on the baking tray for 5 minutes before transferring to a wire rack. These savory scones are best enjoyed warm, when the cheese is still slightly gooey. They'll keep in an airtight container for 2 days, or freeze for up to 3 months and reheat in a warm oven.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Savory Scones (Cheddar & Chive) Recipe?

These savory scones require plain flour, baking powder, salt, pepper, cold unsalted butter, mature cheddar cheese, fresh chives, buttermilk (or milk with lemon juice), and an egg for the wash. The cheese and chives provide the distinctive savory flavor profile.

How to cook Savory Scones (Cheddar & Chive) Recipe at home?

Learn how to cook Savory Scones (Cheddar & Chive) Recipe by preheating your oven to 200°C, combining dry ingredients, rubbing in cold butter until crumbly, folding in cheese and chives, adding buttermilk to form a dough, shaping into a circle, cutting into triangles, and baking for 16-18 minutes until golden and flaky.

Why is it important to use cold butter when making scones?

Cold butter is crucial for creating flaky, tender scones because it creates small pockets in the dough that expand during baking, forming layers. When the cold butter melts in the hot oven, it releases steam, pushing the dough upwards and creating that classic airy texture.

Can I freeze cheese scones before baking?

Yes! Freeze unbaked scones on a baking sheet until solid, then transfer to freezer bags for up to 3 months. Bake straight from frozen, adding 2-3 minutes to the baking time. This is perfect for having fresh-baked scones whenever you want them.

What's the secret to achieving flaky layers in savory baked goods?

The key to flaky layers is minimal handling of the dough after adding liquid. Overworking develops gluten, resulting in tough scones. Use a light touch when mixing, leave visible butter pieces in the flour, and work quickly to keep ingredients cold until baking.

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