Savory Cheddar and Chive Scones

Savory Cheddar and Chive scones are perfect for breakfast or brunch. You can add crumbled bacon to make them even more delicious!

I love scones so much. Savory or sweet – it doesn’t matter. They have a slight crunch on the outside, but are soft and flaky inside. But for some reason, the thought of making them intimidated me a little bit. I’m glad I moved past that and gave them a shot because I am thrilled with how these turned out!

Scones are not quite cake, but not really a biscuit or a pastry either. They really do have their own unique texture. They are made with flour, baking powder, sugar and cream – all simple ingredients. However, you can add sweet or savory ingredients and they seem far from simple.

For these particular scones, you’ll need:

• 2 c all-purpose flour
• 1/2 t salt
• 1 T baking powder
• 2 t sugar
• 4 T butter, frozen
• 1 c coarsely shredded cheese
• About 1/3 c fresh chives or scallions chopped
• 3/4 -1c plus 2 T heavy cream

The first thing you need to do is freeze the butter. This is important. It allows the butter to melt in the oven, which creates little air pockets. This makes your scones (or biscuits) rise better and also have a lighter texture.

Preheat oven to 425. Line a baking sheet with parchment. If you don’t have parchment paper, just lightly spray with non stick spray.

Whisk the flour, baking powder, salt and sugar together.

Now, grate the frozen butter using the largest holes on your grater. You have to work kind of fast because your hands will very quickly warm the butter. Then, using a pastry cutter (or two forks if you don’t have a pastry cutter), just work the butter into the flour and getting it into small pieces. The mixture will start to look a little crumbly and that’s what you want. It’s fine if some of the butter is in a little bit larger pieces.

Mix in the cheese and chives with a fork. Stir in the cream. Try to squeeze the dough together with your hands. If it’s crumbly and won’t stick together, add a little more cream.

Now dump the dough onto a floured work surface and squeeze it together to form about a 7 in circle that is about 3/4 in thick. Transfer the dough to the baking sheet, then cut the circle into eight wedges. Spread the wedges apart a bit on the pan.

Brush the tops of the scones with the remaining heavy cream. This will help them get a beautiful golden brown crust.

Bake at 425 for 20-24 minutes, depending on your oven. Check them at 20 minutes. You just want them to have a golden brown crust.

You can cool them right on the pan. Serve warm. You can microwave to reheat if you have leftovers, but you probably won’t.

In addition, you can add crumbled bacon to the dough when you are adding the cheese for an even heartier scone. Another variation is that you could use a different cheese other than cheddar. It is certainly up to your preference.

These could also be served with soup and a salad for dinner!

Now, I’m off to make sweet scones!

Print Recipe

Savory Cheddar and Chive Scones

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Breakfast

By Denise Palma – Serves: 8

Prep Time: 20 mins – Cooking Time: 20 mins – Total Time: 40 mins

Tender and flaky scones with cheddar and chives

Ingredients

• 2 c all-purpose flour
• 1/2 t salt
• 1 T baking powder
• 2 t sugar
• 4 T butter, frozen
• 1 c cheddar cheese, coarsely grated or shredded
• 1/3 c chives or scallions
• 3/4-1 c heavy cream

Instructions

1

Freeze the butter for at least 30 minutes.

2

Preheat oven to 425

3

Line a baking sheet with parchment paper or spray with non stick spray.

4

Whisk together flour, baking powder, salt and sugar.

5

With a fork or pastry cutter, work the butter into the flour until you have a crumbly mixture.

6

Stir in the cheese and chives.

7

Add 3/4 c of heavy cream and mix together. Try to squeeze the dough together. If it doesn't stick together, add a little more cream.

8

Turn the dough out onto a floured work surface. Form it into about a 7 inch circle that is about 3/4 inch thick.

9

Transfer the circle to the cookie sheet and cut into eight wedges.

10

Spread the wedges apart just a bit.

11

Brush the tops of each scone with heavy cream to help get a golden crust.

12

Bake for 20-24 minutes or until they are a light golden brown.

13

Serve warm.

14

May reheat in the microwave.