cheddar chive scones

How did you ever have brunch without these cheddar chive scones?! Rich, crumbly layers, tons of cheddar, and flecked with salt...and did I mention easy??

Cheddar Chive Scones

AP flour

Tbsp baking powder

tsp kosher salt

oz cheddar cheese, (grated (reserve 2 Tbsp

chives,

heavy cream ((+ 2 Tbsp for brushing))

flaky sea salt ((or your favorite finishing salt))

Preheat the oven to 425 degrees and line a baking sheet with parchment paper.

Whisk together the flour, baking powder, salt, cheese, and chives. Stir in the heavy cream.

Turn the dough onto a lightly floured surface and knead a couple times until the dough hold together. Form into an 8 inch circle (it will be about 1 inch thick).

Use a sharp knife to cut into 8 wedges. Place the wedges on the lined baking sheet, about an inch apart.&nbsp;

Brush the tops with heavy cream, sprinkle with finishing salt, and a sprinkle of cheddar. Bake until golden brown, about 20 mins. Serve warm or at room temperature.

Our cheddar chive scones are savory, crumbly and delicious! Serve them as a side dish for any meal or enjoy one as an afternoon snack.

¼ cup (57 g) unsalted butter

heavy cream

(50 g) large egg

(240 g) all-purpose flour

baking powder

sugar

salt

(110 g) cheddar cheese (shredded off the block)

chives (freshly chopped)

Cut the butter into small cubes, and place back into the refrigerator or freezer until ready to use. Preheat the oven to 375°F, and line a baking sheet with parchment paper.

In a medium bowl, whisk together ¾ cup of heavy cream and the egg. Set aside.

In a separate, large bowl, whisk together the flour, baking powder, sugar, and salt. Add the butter to the dry ingredients and use a pastry cutter to cut the butter into the flour mixture. The dry ingredients will start to look like coarse cornmeal. Add the cheese and chives then use a fork to toss and combine.

Pour the wet ingredients into the dry ingredients. Stir the ingredients until everything is well mixed. The mixture will look slightly dry and shaggy but should hold together when pressed. If it doesn’t, add an additional teaspoon or two of heavy cream.

Turn the dough out onto a lightly-floured surface. Form the dough into a round disc, about ¾ - 1 inch thick. Use a pastry brush to apply the remaining 2 tablespoons of heavy cream to the top of the dough. 

Use a sharp knife or bench scraper to cut the dough into 8 equal, triangle-shaped pieces. Transfer the scones to the prepared baking sheet and place them about 2-inches apart. Bake for 16 to 18 minutes. The edges and tops should be lightly browned when finished. 

Serve warm, and store leftovers in an airtight container, in your fridge, for up to 4 days.

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Top 2 cheddar chive scones recipes from across the web

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Cheddar Chive Scones

Cheddar Chive Scones

The most viewed cheddar chive scones recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine