Easy Savory Scones with Cheddar Cheese and Chives

Why You Should Give This Recipe a Try

I love the tradition of afternoon tea with a moist, sweet scone. But thinking about the Irish soda bread and apple cinnamon scones I’ve made in the past, got me to thinking about a savory scone that could be served alongside a meal – sort of like a biscuit. These Easy Savory Scones with Cheddar Cheese and Chives are just what I was looking for! Flaky, buttery layers filled with shredded cheddar cheese and finely chopped fresh chives are super moist and flavorful quick bread treats that you can eat on their own or as an accompaniment to a meal. Eat them warm with some butter as a little snack, add them as an easily portable part of a picnic menu, or serve them as special tasty treats in place of biscuits. Easy Savory Scones with Cheddar Cheese and Chives are a quick, easy, and delicious addition to your quick bread repertoire. 

Some of the best features of this recipe:

Flaky layers: Grating super cold butter (think frozen) into the dry ingredients helps form the flakiest layers.

Moist: Just the right proportion of butter and heavy cream creates a moist scone that doesn’t require a cup of hot tea to choke down.

Easy: No special techniques needed to make these savory scones. Hand mixing with a wooden spoon, a minute or so of kneading, and shaping by hand is all that is required.

Quick: Unlike some of my triangular shaped sweet scones, these don’t require any chill time.

As with all of my recipes, Easy Savory Scones with Cheddar Cheese and Chives is a simple dish to prepare with no complex cooking techniques, no special equipment, and with basic ingredients found in any grocery store. 

Recipe Ingredients

2 cups all purpose flour

2 tsp baking powder

1 tbsp sugar

1/2 tsp salt

1/2 cup butter (frozen)

1/2 cup heavy cream (for dough) + 2 tbsp (for brushing on top)

1 large egg

1 cup shredded cheddar cheese

3 tbsp finely chopped fresh chives

Coarse sea salt (optional)

Helpful Tools

• Large bowl
• Wooden spoon
• Sharp knife
• Cutting board
• Dry measuring cups
• Liquid measuring cups
• Measuring spoons
• Whisk
• Box grater
• Rolling pin
• Pastry brush
• Bench scraper or large sharp knife
• Rimmed baking sheet
• ​Parchment paper

Ingredient Notes

Butter: Cold butter is key for creating flaky layers in baked goods. I freeze my butter before using in this recipe and then grate it before adding to the dry ingredients.

Cheddar cheese: Grating your own cheese is almost always ideal, but I did use finely shredded packaged cheddar with great results.

Heavy cream: You may need a touch more (1-2 tbsp) to form your dough. Make sure that the heavy cream is very cold as well.

Coarse sea salt: I like to top my scones with a little sprinkle of coarse sea salt for taste and texture.

Step-by-Step Instructions

1. Preheat the oven to 400 degrees Fahrenheit.

2. Finely chop 3 tbsp of fresh chives. Set aside.

3. Measure 2 cups flour into a large mixing bowl. Add the baking powder, sugar, and salt and whisk together. Set aside.

4. Grate the frozen butter and add it into the dry ingredients. Quickly combine with your hands. If the butter starts to melt, pop the bowl into the fridge for a few minutes.

5. Pour in the heavy cream and stir to combine using a wooden spoon.

6. Lightly beat the egg and add to the dough. Stir until completely combined.

7. Add in the finely shredded cheddar and the chopped chives. Stir to combine. Some of the flour may still be unmixed.

8. Test the dough by seeing if a small portion pulled off will form a ball when squeezed. If it is still very crumbly add 1 tbsp of heavy cream, stir, and try again. If it remains very dry, add up to one additional tablespoon of cream. There will be a few crumbs that do not mix in, but the majority should form a cohesive dough.

9. Tear off a sheet of parchment paper large enough to line the baking sheet. Place the paper on your work surface.

10. Pour the dough onto the parchment paper and knead until all of the dough comes together, a out 30 seconds to 1 minute. Discard any loose crumbs that remain.

11. Pat the dough into a square shape and roll out to form an 8 inch square, about 1/2 inch thick.

12. Place the parchment paper and the dough onto the baking pan.

13. Use a bench scraper or large sharp knife to cut the dough into 12 evenly sized squares. Place scones about 1 inch apart to leave room for spreading.

14. Add 2 tbsp of heavy cream to a mug or small bowl. 

15. Use a pastry brush to evenly brush heavy cream over the top of each scone.

16. Lightly sprinkle coarse sea salt on top of the scones. This is optional but adds taste and a great crunch.

17. Bake until golden brown, about 18-20 minutes.

Check out the printable recipe card below for the Easy Savory Scones with Cheddar Cheese and Chives full recipe with step-by-step instructions.

Storage

Store leftover scones in an airtight container at room temperature for 3-4 days.

Reheat your leftovers by popping them in the microwave for a few seconds to warm them up. This is especially great if you are going to spread them with butter.

Tips & Tricks

​To measure out the most accurate amount of flour possible, always use the spoon and level method. Spoon flour loosely into your measuring cup and then scoop off the excess with the back of a knife or a spatula.

Keep your butter frozen until you are just about to use it. You can to avoid it melting as much as possible. Grate it using the large holes on the box grater.

When tossing the butter and dry ingredients together, you want to leave some small pieces of butter so very little mixing is required. Again, you want to avoid touching the butter and causing it to melt. If it does start to be very soft, pop the whole bowl into the fridge or freezer for a few minutes.

No pastry brush? You can use a paper towel instead. Simply dip the corner of the paper towel into the cream and dab it on top of the scones.

Bread doesn’t always have to be difficult to make! Try some of these really easy yeast and quick breads.

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