Savory Cheese and Chive

The first batch came out lopsided because I kneaded the dough like bread instead of barely touching it. My friend laughed when she saw them, then ate three anyway, still warm and crumbly. That's when I learned scones forgive almost everything except overworking. Now I make them every time someone's coming over for tea.

I started baking these on Sunday mornings after my sister mentioned she missed the cheese scones from a café we used to go to in college. She came over one weekend and I surprised her with a batch still steaming from the oven. We sat at the kitchen table with butter melting into the warm centers, and she said they were better than she remembered. I've been making them ever since.

Ingredients

• All-purpose flour: The backbone of the scone, it gives structure without weighing them down, and I always spoon it into the cup instead of scooping to avoid packing it too tight.
• Baking powder: This is what makes them rise and get that tender crumb, so make sure yours isn't expired or they'll come out flat.
• Salt and black pepper: They wake up the cheese and keep the scones from tasting one-dimensional.
• Sharp cheddar cheese: I grate it myself because pre-shredded has coatings that keep it from melting right, and the sharper the cheese, the more flavor you get in every bite.
• Fresh chives: They add little green bursts of oniony sweetness, and I chop them fine so they distribute evenly.
• Unsalted butter: Cold butter is the secret to flaky layers, so I cube it and sometimes even freeze it for ten minutes before mixing.
• Whole milk: It makes the dough tender and helps bring everything together without drying it out.
• Egg: Adds richness and helps bind the dough, plus a little brushed on top gives them that beautiful golden shine.

Instructions

Preheat and Prep:

Set your oven to 400°F and line a baking sheet with parchment paper. This keeps the bottoms from sticking and makes cleanup so much easier.

Mix the Dry Ingredients:

Whisk together the flour, baking powder, salt, and black pepper in a large bowl until everything's evenly distributed. I like to do this by hand because it's faster than dragging out the mixer.

Cut in the Butter:

Add the cold, cubed butter and use a pastry cutter or your fingertips to work it into the flour until it looks like coarse crumbs with some pea-sized bits still visible. Those little butter pockets are what make the scones flaky.

Add Cheese and Chives:

Stir in the grated cheddar and chopped chives until they're mixed through. The kitchen smells so good at this point.

Combine Wet Ingredients:

Whisk the milk and egg together in a small bowl, then pour it into the flour mixture and stir just until everything comes together. The dough will look a little shaggy, and that's exactly what you want.

Shape the Dough:

Turn it out onto a floured surface and gently pat it into a round about an inch thick. Don't knead it or roll it out, just press it together with your hands.

Cut and Brush:

Slice the round into eight wedges like a pizza and arrange them on the baking sheet. Brush the tops with a little milk for color.

Bake:

Slide them into the oven and bake for 16 to 18 minutes until they're puffed and golden. Let them cool on a rack for a few minutes before you dig in.

Save

One rainy afternoon I made a double batch and brought half to my neighbor who had just gotten home from the hospital. She called me later that evening to say they were the first thing that tasted good to her in days. I think about that every time I pull a tray out of the oven.

Flavor Variations

If you want a little heat, add a pinch of cayenne pepper or smoked paprika to the dry ingredients. I've also swapped the cheddar for Gruyère when I'm feeling fancy, and once I stirred in crispy bacon bits which disappeared faster than I could keep track of. You can play with this recipe and it almost always works out.

Serving Suggestions

These are perfect warm with a pat of butter melting into the center, but they're also great alongside a bowl of tomato soup or split open with scrambled eggs tucked inside. I've served them at brunch with jam on the side and people looked at me like I was a genius, even though it took less than half an hour.

Storage and Reheating

They're best the day you bake them, but you can keep leftovers in an airtight container for a couple of days. I reheat them in a 350°F oven for about five minutes to bring back some of that crisp exterior. You can also freeze the unbaked wedges and bake them straight from frozen, just add a couple extra minutes to the timer.

• Let them cool completely before storing or they'll get soggy from the steam.
• If you freeze the dough, don't thaw it before baking.
• A quick zap in the microwave works in a pinch, but the oven keeps them flaky.

Save

These scones have become one of those recipes I don't even think about anymore, I just make them whenever I need something warm and comforting in a hurry. I hope they find a spot in your kitchen the way they have in mine.

Recipe FAQs

→ What type of cheese works best in these scones?

Sharp cheddar cheese provides a robust flavor and melts well, perfectly complementing the chives.

→ Can I substitute fresh chives with dried herbs?

Fresh chives offer a delicate onion-like freshness, but dried herbs can be used in smaller quantities if fresh are unavailable.

→ How do I ensure the scones are tender and flaky?

Cutting cold butter into the flour until crumbly and avoiding overmixing the dough helps maintain tenderness.

→ What is the best way to serve these scones?

Serve warm with a pat of butter or alongside eggs or salad for a satisfying meal.

→ Can I add other spices to enhance flavor?

Yes, a pinch of cayenne pepper or smoked paprika adds a subtle kick without overpowering the cheese and chives.