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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??
I am OBSESSED. Scone obsessed.
It’s no secret that I love a biscuit or a big chunk of crusty bread, because I’m a carb girl through and through. But I do pick my carbs wisely. And today I’m feeling straight up scholarly because these cheddar chive scones are worth every stretchy strand of gluten.
These cheddar cheese scones are the wise choice because they are insanely good.
They are loaded with cheddar and chives.
The layers are rich and crumbly, but not overly dense.
And a good sprinkle of finishing salt on top amps up the flavor and texture.
Biscuits are practically a religion in my house. I bake them in all shapes, sizes, and incarnations, but my family tends to wrinkle their collective nose when I talk scones. To be fair, a scone and a biscuit are not the same, but they are most definitely siblings.
Biscuits tend to be more tender and the layers flakier. Scones have a crumblier, heartier texture but that doesn’t mean dry.
Scones often get a bad rap because they sometimes bake up dry. But they shouldn’t be that way. The key is a light hand when mixing, plenty of liquid (in this case heavy cream), and watch your baking time. I would err on the side of under-baking them to insure that they have the best texture.
Do not skip the finishing salt on top before baking.
I love the taste and texture of a flaky sea salt, but you can use your favorite. Think fleur de sel, pink himalayan, sel gris, or smoked sea salt.
Let’s make Cheddar Chive Scones
- Whisk together the flour, baking powder, salt, cheese, and chives.
- Stir in the heavy cream.
- Knead a couple times and form into an 8-inch round, about 1 inch thick.
- Cut with a sharp knife into 8 wedges.
- Place on lined cookie shoot and sprinkle with finishing salt and shredded cheese.
- Bake until golden and serve warm or at room temperature.
Tips for success
- Don’t over-mix or knead the dough too long. Give it a couple turns until it comes together nicely on a light floured board and then form into a disc.
- No need to chill this dough, simply divide into wedges, brush with cream, and sprinkle with salt and cheese for extra flavor and texture.
- Pick a good, flaky salt to finish. The salt really brings out the flavor in these scones and gives a little crunch to the top.
- A big, sharp knife works best for cutting into wedges. One slice through will leave the scones with nice edges.
- These are best served just slightly cooled after baking (if you can wait that long). If you happen to have leftovers the next day, rewarm them in the microwave, toaster oven, or split one and pop it in the toaster. It’s worth the extra effort!
Love these scones? You’ll love these recipes too!
- Blueberry Strawberry Shortcakes
- Blueberry Cobbler
- Tomato “Shortcake” with Whipped Ricotta
- Chicken and Herb Dumplings
- Vegetable Pot Pie with Biscuit Topping
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??
- 2 1/2 cups AP flour
- 1 Tbsp baking powder
- 1 tsp kosher salt
- 8 oz cheddar cheese, grated (reserve 2 Tbsp for sprinkling over the top)
- 1/2 cup chives, minced
- 2 cups heavy cream (+ 2 Tbsp for brushing)
- flaky sea salt (or your favorite finishing salt)
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Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
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Whisk together the flour, baking powder, salt, cheese, and chives. Stir in the heavy cream.
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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).
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Use a sharp knife to cut into 8 wedges. Place the wedges on the lined baking sheet, about an inch apart.
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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.
- Don't over-mix or knead the dough too long. Give it a couple turns until it comes together nicely on a light floured board and then form into a disc.
- No need to chill this dough, simply divide into wedges, brush with cream, and sprinkle with salt and cheese for extra flavor and texture.
- Pick a good, flaky salt to finish. The salt really brings out the flavor in these scones and gives a little crunch to the top.
- A big, sharp knife works best for cutting into wedges. One slice through will leave the scones with nice edges.
- These are best served just slightly cooled after baking (if you can wait that long). If you happen to have leftovers the next day, rewarm them in the microwave, toaster oven or split one and pop it in the toaster. It's worth the extra effort!
Brandon J. Li says
Not sure why this recipe hasn’t gotten more love but these scones are excellent. We also made a batch with green onions instead of chives and they were wonderful also (for folks that may not have any chives on hand). Thanks for the fantabulous recipe 🙂
Cathy Roma says
So glad you like these scones. They’re one of my favorite recipes! Green onions are the perfect substitution. Thanks for your feedback!
Rebeccah says
I was craving cheddar chive scones and found this website via google search. What a great recipe! Quick and easy to make and the scones were perfectly moist and delicious. I didn’t want to buy more than one bottle of heavy whipping cream, so I reserved 1 T out of the 16 oz for brushing the dough, and it turned out fine. Thank you, Cathy!
Cathy Roma says
I’m so glad you found me and this recipe. One of my favorites too! Great tip about saving a little cream for brushing on top!
gladys bishop says
Thank you so much for the scones recipe Cathay. They are delicious. We love it .
Cathy Roma says
I’m so happy you enjoyed! They’re one of our favorites too.
L Heatley says
Just tried this recipe- I didn’t have enough cream, so did 1/2 and 1/2 with Greek yoghurt. They have just come out the oven, we’ve stuffed two each already. Delicious. Thanks for the deliciousness.
Cathy Roma says
GREAT suggestion about subbing yogurt. I’ll have to try that next time. Glad you enjoyed!
Holly says
Great recipe! That sprinkle of salt and cheese on the top was a game changer. I have made scones before but never did that added step. I also used scallions (didnt have chives) and added a bit of pepper since I like things spicy. Looking forward to trying some more of your recipes. Thanks!!
Cathy Roma says
Love the addition of pepper and so glad you liked the sprinkle of salt. I totally agree it’s what makes these even better!
Jennifer says
I’ve made these scones twice now – the first time I unfortunately overworked them, despite the recipe’s warning not to. But I learned my lesson and was more careful the second time, and they came out amazing! Lovely texture and super delicious. I will certainly make this again, and soon!
Cathy Roma says
So great to hear! It is so tempting to overwork that dough, but the best texture requires a light touch. So happy you enjoyed!
Milo says
This recipe was nearly flawless. All I would recommend is decreasing temp to 400 and baking for 20!