Home » Recipes » Breakfast and Brunch » Cheddar Chive Scones
by Joanne August 14, 2014 (updated March 15, 2019)
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No special tools are required for these simple Cheddar Chive Scones. They’re made only with flour, cream, cheddar, chives, and a smidge of baking powder, sugar, and salt.
If you’ve been around Fifteen Spatulas for a while, you should be no stranger to scones, biscuits, or the cheddar + chive combination. They are some of my favorite things, and last weekend I had a craving for some scones. It had been too long!
I’m realizing as I’m putting the final edits on this post, that these totally look like biscuits instead of scones (though they are in fact scones). The reason? I grew up eating these wonderful Sconehenge scones in the Bay Area, and instead of triangles, their scones are these round, soft biscuit-looking scones. I truly miss eating them, and am looking forward to eating some when I’m home for Christmas later this year. But whether you cut these scones into rounds or into triangles, they’re delicious!
They’re also very simple.
Grate some cheddar and cut up some fresh chives:
Mix them in a big bowl with flour, baking powder, sugar, and salt:
Make a well in the center and pour heavy cream into the middle:
Gently toss the dry ingredients with the liquid until you get a clumpy dough:
Shape the scone dough into a square (or circle, whatever you’d like):
And either cut it into triangles, squares, or rounds:
Then they’re ready to bake:
Enjoy!
Servings: 12 scones
Prep Time: 10 minutes mins
Cook Time: 15 minutes mins
Total Time: 25 minutes mins
No special tools are required for these simple Cheddar Chive Scones. They're made only with flour, cream, cheddar, chives, and a smidge of baking powder, sugar, and salt.
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Ingredients
- 10 oz all purpose flour, by weight (2 cups, measured)
- 2 tsp baking powder
- 1 tsp sugar
- 1/2 tsp salt
- 5 oz cheddar cheese grated
- 1/2 oz fresh chives
- 1 cup + 2 tbsp heavy cream
Instructions
Preheat oven to 400 degrees F. Line a sheet pan with parchment paper or a silicone mat.
Whisk to combine the flour, baking powder, sugar, salt, cheddar cheese, and chives.
Make a well in the center and add the heavy cream. Gently toss the dry ingredients into the liquid, gradually moistening the dough. Take care not to overstir or work the dough too much, or the scones will be tough.
Shape the dough into a square and cut the dough into pieces, either into 12 triangles or 12 pieces cut with a metal cutter. Place the scones on the sheet pan and bake for 15 minutes, until the dough reaches 190 F. Enjoy!
Notes
Recipe adapted from my Bacon Cheddar Scallion Scones
Nutrition
Calories: 203kcal, Carbohydrates: 17g, Protein: 5g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 43mg, Sodium: 146mg, Fiber: 1g, Sugar: 1g
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
Course: Breakfast
Cuisine: American
Author: Fifteen Spatulas
posted in: All Recent Posts, Bread, Breakfast and Brunch 19 comments
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Roxanne — Reply
So good! Brushed a little cream on top and added a sprinkle of flaky salt
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Samantha — Reply
These were delicious! So easy and so good. I’m so impressed and so is my family. Thank you for the recipe 🙂
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Carmen — Reply
Will halfing this recipe work? I don’t want to make a whole batch.
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Joanne Ozug — Reply
Yes. You can also freeze them.
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Vanessa Holden — Reply
Hi I am in a situation where I can’t get hold of baking powder can I still make scones without it ?
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Nancy Leith — Reply
Was reading your master scone recipe and then this one. In your master scone recipe variations you mention many variations including this savory one. However, the master scone recipe includes a lot of butter, but this one doesn’t. Was wondering which way to go if I wanted to try cheese scones. Thanks.
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Joanne Ozug — Reply
These are cream scones. Cream scones are generally a bit more light and fluffy in texture, though the English style, made with softened butter instead of cold, are also pretty fluffy and light. Scones made with cold butter are a bit more like biscuits. It’s the kind of thing where you should try the different kinds and see what your preference is.
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Amanda — Reply
These scones look amazing!!
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Gaby — Reply
So irresistible! I need to make these soon!
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daisy — Reply
what type of chedder cheese. mild, medium or sharp.
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Joanne Ozug — Reply
Hi Daisy, I’d say to go with whatever you normally use. I’m a sharp cheddar girl so that’s what I always use. Enjoy!
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dc — Reply
These are stunning and I love the frilly edges!! Love cheddar and chive, but scones…just too dry! It’s biscuits with butter for me!!
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Joanne Ozug — Reply
Hahahaha I totally hear you!
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Emma — Reply
Can you use milk instead of cream for this recipe?
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Caroline — Reply
OK…NOW I know what I’m doing with those chives I’ve been growing! These looks divine…I may actually make these with dinner tonight!
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Joanne Ozug — Reply
Hi Caroline, that’s amazing you have such an abundance of fresh herbs!
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Meg — Reply
These look so tasty! I’m on a major scone binge, but I’ve only made sweet varieties. I think it’s high time I try a savory one.
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Joanne Ozug — Reply
Hi Meg, I think I’ve come to like the savory ones more, which is strange for me to say haha. But, I’m on a weird savory kick right now (not loving desserts as much…who am I!?!)
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Jocelyn — Reply
That cheddar and chive mixture is what makes these unreal!
