These golden brown Cheese and Chive Scones are packed with rich cheddar cheese flavour, the perfect savoury scones to tear open and spread with a generous amount of butter. So good...
I love to make homemade scones, either sweet or savoury. They are a great one-bowl baking option when you want something quick.
Savoury chive and cheddar scones are awesome for breakfast or brunch and are a great addition alongside soups or stews for dinner too.
Moist and flaky, these cheese and chive scones are easy to make with a tender, buttery texture and a mild onion taste with a hint of garlic.
Table of Contents
Why you will love this recipe
- quick and easy - one bowl
- versatile, great for breakfast, an afternoon tea snack or a dinner side
What you need to make this recipe
*Please see the recipe card below for a full list of ingredients with exact quantities and detailed instructions
- self-raising flour - self-rising flour (see my Top tips section to make your own)
- garlic powder
- cooking salt
- salted butter - substitute unsalted butter with a little extra salt
- cheddar cheese - I like to use a sharp cheddar cheese for extra flavour
- fresh chives
- buttermilk - (see my Top tips section to make your own)
*Please see the recipe card below for a full list of ingredients with exact quantities and detailed instructions
How to make cheese and chive scones
- In a large bowl, stir together flour, garlic powder and salt.
- Add cubed butter and combine with a pastry cutter.
- Add grated cheese and chives, mixing with a flat-bladed knife.
- Add buttermilk and continue to mix with the knife until you have a shaggy dough.
Want to save this recipe?
Email yourself a link to this page and come back later.
- Turn the dough out onto a lightly floured surface, knead lightly to bring it together then pat it into a rough disc shape.
- Cut out scones, place on a baking tray and bake.
Top tips for the best result
- Don't overwork the dough - this will give you tough scones. The dough will be quite shaggy and you are just kneading it enough to stay together.
- Don't twist the cutter when cutting out the scones, push it down into the dough and then lift it straight up. Also, try not to handle the edges of the raw dough discs as you place them on the baking tray. These will help the scones to rise better and more evenly.
- No round cutter? Cut the scones into squares using a sharp knife (dipped in flour).
- Make your own self-raising flour using this ratio - for every cup of plain flour (all-purpose flour) (150g) add 2 teaspoons of baking powder and sift together well. For this recipe, you will need 6 teaspoon of baking powder.
- Make your own buttermilk by adding 1 tablespoon of white vinegar or fresh lemon juice to 1 cup (250ml) of whole milk and leave to sit for 5-10 minutes at room temperature until the mixture looks slightly thickened and curdled.
Storage
These scones are best eaten on the day they are made, but can be kept at room temperature in an airtight container for up to 3 days.
I like to reheat them in the microwave if eating on another day.
Suitable to freeze.
Other recipes you may enjoy
Sultana Scones - moist and fluffy buttermilk scones packed with juicy and sweet sultanas. Serve with jam and some whipped thickened cream (heavy cream).
Cheese Scones - this buttermilk scone recipe is great for a breakfast treat. With a short prep time, scones are a lovely idea for a Mother's Day brunch or a Christmas morning breakfast.
Blueberry Lemon Cookies - thick and soft homemade bakery-style cookies (biscuits) packed with blueberries and white chocolate chips.
📖 Recipe
Cheese and Chive Scones
Ingredients
- 450 g self-raising flour (self-rising flour) plus extra for dusting
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- 100 g salted butter (cubed) cold
- 160 g sharp cheddar cheese grated
- ¼ cup finely chopped chives
- 250 ml buttermilk plus extra for brushing (optional)
Watch me make this recipe
Instructions
- Preheat oven to 220C.
- In a large bowl, whisk together flour, garlic powder and salt.450 g self-raising flour (self-rising flour)¼ teaspoon garlic powder½ teaspoon salt
- Add cold butter to the flour and combine with a pastry cutter until the mixture resembles fine breadcrumbs.100 g salted butter (cubed)
- Add grated cheese and chives, mixing to distribute into the flour mixture with a flat-bladed knife.160 g sharp cheddar cheese¼ cup finely chopped chives
- Pour in buttermilk and continue to mix with the knife until you have a shaggy dough.250 ml buttermilk
- Turn the dough out onto a lightly floured surface then knead lightly to bring it together and pat it into a 2½cm (1") thick disc shape.
- Take a 6cm (2½") round cutter, dip it in excess flour and cut out scones by pushing the cutter down into the dough and lifting it out without twisting the cutter.
- Gather together dough scraps and repeat.
- Carefully place the scones onto a baking tray without handling the edges of the scones.
- Brush the top of the scones with excess buttermilk (optional).
- Bake for 12 - 15 mins or until golden brown and they sound hollow when you tap the top.
- Transfer to a wire rack to cool.
Notes
- Only knead the dough enough to make it come together and be fairly smooth - this helps you get light, flaky scones.
- If you don't have a suitable scone cutter, cut the scones into squares using a sharp knife instead.
- Ratio to make self-raising flour - for every cup of plain flour (all-purpose flour) (150g) add 2 teaspoons of baking powder and sift together well.
- Make buttermilk by adding 1 tablespoon of white vinegar or fresh lemon juice to 1 cup (250ml) of whole milk and let sit for 5-10 minutes at room temperature until the mixture looks slightly thickened and curdled.
Want to save this recipe?
Email yourself a link to this page and come back later.
Leave a Reply