Savory Cheese Scones (Printable version)

Buttery scones featuring sharp cheddar and fresh chives, perfect for a flavorful baked treat.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour (250 g)
02 - 1 tablespoon baking powder
03 - ½ teaspoon salt
04 - ¼ teaspoon freshly ground black pepper

→ Cheeses & Flavor

05 - 1 ½ cups sharp cheddar cheese, grated (150 g)
06 - 2 tablespoons fresh chives, finely chopped (optional)

→ Wet Ingredients

07 - ⅓ cup unsalted butter, cold and cubed (75 g)
08 - ¾ cup whole milk (180 ml), plus extra for brushing
09 - 1 large egg

# How to Prepare:

01 - Set the oven to 400°F and line a baking sheet with parchment paper.
02 - Whisk together the flour, baking powder, salt, and black pepper in a large bowl.
03 - Add cold, cubed butter to the flour mixture and rub in with fingertips or a pastry cutter until the texture resembles coarse breadcrumbs.
04 - Stir in the grated cheddar and chopped chives evenly throughout the mixture.
05 - Whisk the milk and egg together in a small bowl, reserving 1 tablespoon for brushing.
06 - Pour the remaining wet mixture into the dry ingredients and mix gently with a fork until just combined, avoiding overmixing.
07 - Transfer dough onto a lightly floured surface and pat into a 1-inch thick round.
08 - Use a 2½-inch round cutter to cut out the scones, reassembling scraps to use all dough.
09 - Arrange scones on the baking sheet and brush the tops with the reserved milk and egg mixture.
10 - Bake for 16 to 18 minutes until golden and risen.
11 - Allow scones to cool slightly on a wire rack before serving warm or at room temperature.

# Expert advice:

01 -
  • They come together quickly but taste like you spent hours perfecting them
  • The sharp cheddar and fresh chives combo feels like sharing a delicious secret with a friend
02 -
  • Cold butter is your best friend here; if it melts too soon, your scones won't be flaky
  • Don’t overwork the dough or you’ll lose that tender crumb and end up with dense scones
03 -
  • Grate your cheese fresh for the best melt and flavor; pre-shredded packs in anti-caking agents that affect texture
  • Rest the dough briefly in the fridge if your kitchen is warm to keep the butter solid until baking

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