Save I stumbled on this recipe one Sunday morning when I had a block of sharp cheddar that needed using and a bunch of chives wilting in the crisper. I wasn't planning anything fancy, just something warm and quick. The kitchen smelled like butter and cheese within minutes, and by the time they came out of the oven, golden and cracked at the edges, I knew I'd be making them again. My partner wandered in, still half asleep, and ate two before I even plated them.
I made these for a brunch once when friends came over last minute. I was still in my pajamas when they arrived, but I had a batch cooling on the rack, and suddenly it didn't matter that I hadn't set the table. We sat around the kitchen island pulling them apart with our fingers, steam rising, cheese stretching. Someone said they tasted like the best parts of a biscuit and a cheesy cracker combined, and I haven't found a better description since.
Ingredients
- All-purpose flour: The backbone of the scone, giving structure without making them tough if you don't overwork the dough.
- Baking powder and baking soda: Together they create that tender, flaky rise; don't skip the baking soda even though there's powder, it helps with browning.
- Cold unsalted butter: This is what makes them buttery and layered, so keep it cold and work fast.
- Sharp cheddar cheese: Use the good stuff and grate it yourself; pre-shredded doesn't melt the same and often tastes waxy.
- Buttermilk: Adds tang and tenderness, and it reacts with the baking soda to help them puff up beautifully.
- Fresh chives: Bright and grassy, they cut through the richness and make every bite feel a little more special.
- Heavy cream: Just for brushing the tops, but it gives them that glossy, golden crust you want.
Instructions
- Prep your oven and pan:
- Set the oven to 400°F and line a baking sheet with parchment. This keeps them from sticking and makes cleanup a breeze.
- Mix the dry ingredients:
- Whisk together the flour, baking powder, baking soda, salt, and black pepper in a big bowl. You want everything evenly distributed so each scone rises the same.
- Cut in the butter:
- Add the cold, cubed butter and use a pastry cutter or your fingertips to work it in until it looks like coarse crumbs with some pea-sized bits still visible. Those butter chunks are what create flaky layers.
- Fold in cheese and chives:
- Stir in the grated cheddar and chopped chives gently, just until mixed. You want them distributed but not crushed.
- Add the wet ingredients:
- Whisk the buttermilk and egg together, then pour into the dry mixture and stir with a fork until just combined. The dough will look shaggy and a little rough, and that's exactly right.
- Shape the dough:
- Turn it out onto a floured surface and gently pat it into a round about 1 inch thick. Don't knead it or press too hard, just bring it together.
- Cut into wedges:
- Use a sharp knife or bench scraper to cut the round into 8 triangles. Transfer them to the baking sheet with a little space between each.
- Brush and top:
- Brush the tops with heavy cream and sprinkle with extra cheddar if you want that crispy, cheesy top. It's optional but highly recommended.
- Bake:
- Slide them into the oven and bake for 16 to 18 minutes, until they're golden brown and smell like toasted cheese and butter. Let them cool for a few minutes before you dig in.
Save There was a morning I made these and forgot to set a timer because I was on a work call. I smelled them just in time, pulled them out with seconds to spare, and they were perfect—crisp on the outside, soft in the middle. I realized then that sometimes the best cooking happens when you trust your senses more than the clock. Now I always listen for that butter sizzle and watch for the edges to turn golden.
Storing and Reheating
These are best eaten warm the day you make them, but they keep well in an airtight container for two days at room temperature. If you want to freeze them, wrap each scone individually and store in a freezer bag for up to a month. Reheat in a 300°F oven for about 10 minutes, and they'll taste almost as good as fresh.
Customizing the Flavor
I've swapped the chives for fresh rosemary when I wanted something more savory, and I've added a pinch of cayenne when I was in the mood for a little heat. You could also throw in crumbled bacon or swap the cheddar for Gruyere or aged Gouda. Just keep the total add-ins around the same volume so the dough doesn't get too heavy.
Serving Suggestions
I love these with softened butter and a sprinkle of flaky salt, or split and filled with scrambled eggs and a few greens for a quick breakfast sandwich. They're also great alongside a bowl of soup or a simple salad for lunch.
- Serve them warm with whipped herb butter or crème fraîche.
- Pair with a fried egg and hot sauce for a savory breakfast.
- Wrap one up with a slice of ham and arugula for a portable snack.
Save Every time I make these, someone asks for the recipe, and I'm always happy to share it. There's something generous about a warm scone that makes people feel taken care of, and that's the kind of cooking I love most.
Recipe FAQs
- → What type of cheese is used in these scones?
Sharp cheddar cheese is grated and mixed into the dough, giving a bold and savory flavor.
- → How is the dough prepared to ensure flakiness?
Cold cubed butter is cut into the dry ingredients until coarse crumbs form, helping create a tender, flaky texture.
- → Can I substitute buttermilk in this recipe?
Yes, you can replace buttermilk with milk mixed with lemon juice for a similar tangy effect.
- → What is the purpose of brushing cream on the scones before baking?
Brushing with heavy cream adds a golden, glossy finish and enhances the crust's texture.
- → Are these scones suitable for vegetarians?
Yes, they contain dairy and eggs but no meat products, fitting a vegetarian diet.
- → How should leftover scones be stored?
Leftover scones freeze well and can be reheated gently in a low oven to refresh.