Cheddar Chive Scones
These buttery Cheddar Chive Scones are tender, flaky, and loaded with freshly shredded sharp cheddar cheese and fresh chives. They're perfect for breakfast, brunch, or served alongside a warm bowl of soup.
Equipment
- large mixing bowl
- Box grater
- Pastry cutter (or two forks)
- Measuring cups and spoons
- Bench scraper or sharp knife
- Baking sheet
- Parchment paper
- Pastry brush
- Wire cooling rack
Ingredients
- 2 cups all-purpose flour plus more for hands and work surface
- 1 tablespoon granulated sugar
- 2½ teaspoons baking powder
- ¾ teaspoon garlic powder
- ½ teaspoon salt plus a little extra for sprinkling on top
- ¼ teaspoon freshly ground black pepper
- ¼ cup fresh chives chopped
- 1 cup sharp white cheddar cheese freshly shredded
- ½ cup unsalted butter frozen
- ⅔ cup cold buttermilk
- 1 tablespoon buttermilk for brushing tops
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, garlic powder, salt, and black pepper.
- Grate the frozen butter with a box grater and add it to the flour mixture. Using a pastry cutter or two forks, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter. Refrigerate the bowl while preparing the buttermilk.
- Stir in the chopped chives and shredded cheddar cheese.
- Pour the cold buttermilk into the flour mixture and gently stir just until the dough comes together. Do not overmix.
- Turn the dough onto a lightly floured surface. With lightly floured hands, gently shape it into a ball, then flatten into an 8-inch circle about 1 inch thick. If the dough feels sticky, dust with a little flour. If it seems dry, add 1 to 2 tablespoons more cold buttermilk.
- Cut the dough into 8 wedges using a sharp knife or bench scraper.
- Brush the tops with the remaining tablespoon of buttermilk and lightly sprinkle with a pinch of salt.
- Arrange the scones on the prepared baking sheet, leaving 2 to 3 inches between each one. Refrigerate for at least 15 minutes while the oven finishes preheating.
- Bake for 22 to 25 minutes, or until the tops are lightly golden and the edges are nicely browned. (Mine are perfect at exactly 23 minutes, but every oven is a little different.)
- Let the scones cool on the baking sheet for 5 minutes before serving warm.
Notes
- Frozen butter is the secret to flaky, tender scones. Grate it straight from the freezer for the best texture.
- Freshly shredded cheese melts much better than pre-shredded cheese and gives these scones a richer flavor.
- Don't overwork the dough. Mix only until everything comes together.
- Chilling the shaped scones before baking helps them rise higher and keeps them from spreading.
- These are delicious served warm with butter, alongside soup or chili, or as part of a brunch spread.