Save to Pinterest I was running late for a weekend brunch when I threw together a batch of these scones, convinced they'd be just okay. The smell that filled the kitchen—buttery, sharp, slightly oniony—made me stop mid-panic. When I pulled them from the oven, golden and crackling at the edges, I knew I'd stumbled onto something I'd be making over and over.
My neighbor knocked on the door just as I was brushing cream over the tops, and I handed her one still warm from the tray. She ate it standing in my kitchen, butter melting into the cracks, and asked if I'd made them from scratch. I almost laughed—it had taken me less time than brewing coffee.
Ingredients
- All-purpose flour: The backbone of the scone, giving structure without heaviness when you handle the dough gently.
- Baking powder and baking soda: Together they create the lift and lightness you want, so don't skip either one.
- Cold unsalted butter: Cubed and kept cold, it creates those flaky pockets that make scones worth eating.
- Sharp cheddar cheese: Grate it yourself if you can, the pre-shredded stuff doesn't melt the same way.
- Fresh chives: Bright and grassy, they cut through the richness and make every bite feel alive.
- Cold buttermilk: Adds tang and tenderness, and keeps the dough from becoming too dry.
- Heavy cream: Brushed on top, it gives the scones a golden, glossy finish that's hard to resist.
Instructions
- Prep your oven and pan:
- Preheat to 400°F and line a baking sheet with parchment so nothing sticks. This step sets you up for an easy cleanup later.
- Mix the dry ingredients:
- Whisk together flour, baking powder, baking soda, salt, and black pepper until evenly combined. The pepper adds a subtle warmth that sneaks up on you.
- Cut in the butter:
- Work the cold butter into the flour with a pastry cutter or your fingertips until it looks like coarse sand. You want pea-sized bits still visible for flakiness.
- Add cheese and chives:
- Stir in the grated cheddar and chopped chives, making sure they're evenly distributed. This is where the scones start to smell amazing.
- Combine wet ingredients:
- Whisk the buttermilk and egg together, then pour into the dry mixture. Stir just until the dough comes together, a few floury streaks are fine.
- Shape the dough:
- Turn it onto a floured surface and pat gently into a 1-inch thick round. Overworking it will make them dense, so keep your touch light.
- Cut into wedges:
- Slice into 8 even pieces and arrange them on the baking sheet with space between. They'll puff up as they bake.
- Brush and top:
- Paint the tops with heavy cream and sprinkle with extra cheese if you're feeling indulgent. It makes the crust irresistible.
- Bake until golden:
- Let them bake for 16 to 18 minutes, watching for that deep golden color. The kitchen will smell like a bakery by the time they're done.
- Cool slightly:
- Let them rest for a few minutes before serving. They're best warm, when the cheese is still a little melty inside.
Save to Pinterest I brought these to a potluck once and watched people come back for seconds, then thirds. One friend texted me the next day asking for the recipe, and I realized they'd become my go-to whenever I wanted to feel like I had my act together.
How to Serve Them
These scones are perfect warm with a smear of whipped butter or a spoonful of crème fraîche. I've also split them in half and filled them with scrambled eggs for a quick breakfast sandwich, or served them alongside a bowl of soup when I wanted something cozy and filling.
Storage and Reheating
They keep well in an airtight container for a day or two, and you can freeze them for up to a month. When you're ready to eat them again, just pop them in a low oven until they're warm and the edges crisp back up.
Ways to Make Them Your Own
I've added a pinch of cayenne when I wanted a little heat, or swapped the chives for rosemary when I had some in the garden. You can also use different cheeses, Gruyère or smoked cheddar both work beautifully.
- Try folding in crumbled cooked bacon for a smoky twist.
- A sprinkle of flaky sea salt on top before baking adds a nice crunch.
- If you like garlic, mix a little garlic powder into the dry ingredients.
Save to Pinterest These scones remind me that good food doesn't have to be complicated. They're simple, honest, and they make people smile.
Recipe FAQs
- → What gives these scones their sharp flavor?
Sharp cheddar cheese contributes a bold, tangy taste that complements the buttery dough and fresh chives.
- → Can I substitute buttermilk in the mixture?
Yes, you can replace buttermilk with regular milk mixed with lemon juice to mimic acidity and tenderness.
- → How should I handle the dough for best texture?
Gently mix the ingredients and avoid overworking the dough to maintain a tender, flaky crumb.
- → What’s the purpose of brushing the scones with cream before baking?
Brushing with cream helps develop a golden crust and adds a bit of richness to the finished scones.
- → Are these scones suitable for freezing?
Yes, they freeze well and can be reheated in a low oven to enjoy later.
- → Can I add spices for extra flavor?
Adding a pinch of cayenne or paprika enhances the savory notes without overpowering the cheddar and chives.