Savory Cheese and Chive (Printable)

Tender scones with sharp cheddar and fresh chives, baked to golden perfection.

# Ingredient List:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - ½ teaspoon salt
04 - ¼ teaspoon ground black pepper

→ Cheese & Herbs

05 - 1 cup sharp cheddar cheese, grated
06 - ¼ cup fresh chives, finely chopped

→ Wet Ingredients

07 - ½ cup unsalted butter, cold and cubed
08 - ¾ cup whole milk
09 - 1 tablespoon whole milk, for brushing
10 - 1 large egg

# Steps:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Whisk together flour, baking powder, salt, and black pepper in a large bowl.
03 - Add cold, cubed butter and use a pastry cutter or fingertips to blend until mixture resembles coarse crumbs.
04 - Stir grated cheddar and chopped chives into the flour mixture.
05 - Whisk milk and egg together in a small bowl, then pour into dry mixture and stir gently until just combined, avoiding overmixing.
06 - Turn dough onto a lightly floured surface and gently pat into a 1-inch thick round.
07 - Cut dough into 8 wedges, arrange on baking sheet, and brush tops with 1 tablespoon milk.
08 - Bake for 16–18 minutes or until golden brown. Transfer to a wire rack to cool briefly before serving.

# Expert Advice:

01 -
  • They taste like a cheesy biscuit and a flaky scone had the best possible child.
  • You can have them on the table in half an hour, start to finish.
  • The sharp cheddar and chives make them feel fancy without any extra effort.
  • They're just as good for breakfast as they are next to a bowl of soup.
02 -
  • If you overmix the dough, the scones turn out dense and tough instead of light and crumbly.
  • Cold butter is non-negotiable, warm butter melts into the flour and you lose all the flaky layers.
  • Don't skip brushing the tops with milk, it's what gives them that bakery-style shine.
03 -
  • Grate your own cheese instead of buying pre-shredded, it melts better and tastes sharper.
  • Use a sharp knife or bench scraper to cut the dough instead of twisting a cutter, which seals the edges and keeps them from rising.
  • If your kitchen is warm, chill the bowl and the flour for ten minutes before you start so the butter stays cold.

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