Golden Cheddar Chive Scones (Printable)

Buttery scones filled with sharp cheddar and fresh chives, perfect for any time indulgence.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt
05 - 1/4 teaspoon freshly ground black pepper

→ Dairy

06 - 1/2 cup cold unsalted butter, cubed
07 - 3/4 cup sharp cheddar cheese, grated
08 - 2/3 cup cold buttermilk
09 - 1 large egg

→ Add-ins

10 - 1/3 cup fresh chives, finely chopped

→ Topping

11 - 2 tablespoons heavy cream, for brushing
12 - 2 tablespoons cheddar cheese, grated, optional

# How-To Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, baking powder, baking soda, salt, and black pepper.
03 - Add cold cubed butter to dry ingredients and cut in using a pastry cutter or fingertips until mixture resembles coarse crumbs.
04 - Stir in grated cheddar and finely chopped chives.
05 - Whisk buttermilk and egg in a small bowl, then pour into dry mixture; gently stir until just combined to avoid overmixing.
06 - Turn dough onto a lightly floured surface and gently pat into a 1-inch thick round.
07 - Cut dough into 8 wedges and place on prepared baking sheet, spacing apart.
08 - Brush tops with heavy cream and sprinkle with extra cheddar if desired.
09 - Bake for 16 to 18 minutes or until golden brown.
10 - Allow scones to cool slightly before serving warm.

# Expert Advice:

01 -
  • They come together in under 20 minutes, so you can have fresh scones even on a weekday morning.
  • The sharp cheddar melts into pockets of flavor that make every bite feel indulgent.
  • Theyre endlessly adaptable—swap the chives for rosemary or add a pinch of cayenne for heat.
  • Leftovers reheat beautifully, so you can enjoy them warm again the next day.
02 -
  • Keep everything cold—warm butter will melt into the dough instead of creating flaky layers.
  • Dont twist your cutter if using a round one, press straight down to preserve the rise.
  • The dough should look shaggy and barely hold together, thats exactly what you want.
  • If the scones spread instead of rising, your butter was too warm or the dough was overworked.
03 -
  • Grate your butter on a box grater and freeze it for 10 minutes before mixing, it stays cold and distributes more evenly.
  • Use a scale to measure your flour for the most consistent results, too much makes the scones dry.
  • Let the dough rest for 5 minutes before cutting if its too sticky to handle, it makes shaping easier.
  • Brush the tops with an egg wash instead of cream if you want an even deeper golden color.
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