Cheddar Chive Scones

These flaky cheddar chive scones are a simple savory scone that are buttery and soft on the inside with a slightly crisp exterior and served with whipped chive butter.

Course Bread, Breakfast, Side Dish

Cuisine American, British

Prep Time 10

Cook Time 20

Total Time 30

Servings scones

Calories 384kcal

Author Kyleigh Sage

Equipment

Ingredients

Scones

½ cup unsalted butter frozen and grated
½ cup heavy cream
1 large egg room temperature
2 cups pastry flour substitute all purpose flour
1 tablespoon baking powder
2 teaspoons granulated sugar
½ teaspoon kosher salt
8 ounces white cheddar cheese shredded
⅓ cup fresh chives finely chopped

Top With

heavy cream
flaky sea salt optional

Chive Butter

¼ cup unsalted butter room temperature
2 tablespoons fresh chives finely chopped
½ teaspoon flaky sea salt

US Customary - Metric

Instructions

Scones

Place the butter in the freezer for at least 20-30 minutes before grating. Use a box grater to carefully grate the butter into small pieces. Keep the grated butter in the freezer until you're ready to use it.
If you don't want to use grated butter, just cut the butter into small chunks and keep chilled until ready to use.
Line a baking sheet with parchment paper and set aside.
In a small bowl, whisk together the heavy cream and egg, then set aside.
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
Add in the frozen grated butter, shredded cheese, and chives and mix in until it's fully coated in the flour.
Then slowly drizzle the wet ingredients over top, combing as you go. Continue mixing until the dough just comes together. The dough will be slightly sticky. If too dry, add in more cream 1 tablespoon at a time.
Transfer the dough to a lightly floured surface and gently press into an 8 inch round disc. Use a sharp knife to cut the dough into 8 triangles. [You could also form the dough into a metal scone pan instead.]
Place the scones a few inches apart on the lined baking sheet. Lightly brush the tops with cream and sprinkle with flaky sea salt if desired.
Place in the fridge for 15-20 minutes to firm back up.
While the scones are chilling, preheat the oven to 400°F.
Bake at 400°F for 18-24 minutes or until the tops are golden brown. Remove from the oven and transfer to a wire rack to cool.

Chive Butter

In a large bowl with a hand mixer, cream together the room temperature butter, chives, and flaky sea salt until combined. Taste and add more salt if desired.
Increase the speed and whip for 3-4 minutes or until the chive butter is light and fluffy!
Store in an airtight container in the fridge for up to a week.

Notes

These cheddar chive scones are best eaten the same day, but they'll keep in an airtight container at room temperature for up to 3 days. You can also reheat scones in the oven at 350°F for 5-10 minutes.

To make mini scones: divide the dough in half and form in to 2 5-inch discs. Cut the disks in to 6 small triangles to yield 12 mini cheddar chive scones (you can also use a mini scone pan). Bake for 12-15 minutes or until golden brown.

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