Cheese and Chive Scones

These Cheese and Chive Scones are soft, buttery and packed with cheddar cheese and fresh chives. Perfect for brunch, lunch or afternoon tea.

Prep Time 15

Cook Time 25

Total Time 40

Servings scones

Calories 267kcal

Author Samantha Pickthall

Equipment

6cm (2 inch) round cookie cutter

Ingredients

2 1/2 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
113 g unsalted butter, cubed and chilled
1/2 cup fresh chives, chopped
1 cup grated cheddar cheese
3/4 cup milk

Topping

2 Tbsp milk
1/4 cup grated cheddar cheese, for sprinkling on top

US Customary - Metric

Instructions

Preheat Oven: Preheat oven to 200°C (400°F). Line a large baking tray with baking paper and set aside.
Mix Dry Ingredients: In a large mixing bowl, add the flour, baking powder and salt. Stir until combined.
Rub In Butter: Add the chilled cubed butter. Using your fingertips or a pastry cutter, rub the butter into the flour mixture until it resembles coarse breadcrumbs, this takes 1-2 minutes.
Add Cheese & Chives: Add the grated cheddar cheese and chopped chives and mix until evenly distributed.
Add Milk: Make a well in the centre and pour in the milk. Using a wooden spoon or spatula, gently mix until a rough dough forms. Do not overmix.
Bring Dough Together: Lightly flour your work surface. Transfer the dough onto the surface and gently knead just enough to bring it together. The dough is meant to be a bit shaggy, not well formed or smooth.
Shape Dough: Pat the dough into a thick disc approximately 3cm (1 inch) thick.
Cut Scones: Dip a 6cm (2 inch) round cookie cutter into flour and cut out scones. Transfer to the prepared baking tray, placing them slightly touching.
Re-roll Dough: Gather any remaining dough, gently pat it back into a 3cm thick disc and cut out additional scones.
Add Topping: Brush the tops of the scones with milk and sprinkle with the extra grated cheddar cheese.
Bake: Bake for 20–25 minutes or until the tops are lightly golden and the scones are cooked through.
Cool & Serve: Allow the scones to cool on the tray for 5 minutes before transferring to a wire rack. Serve warm with butter if desired.

Video

Notes

Store: Keep scones in an airtight container at room temperature for 2-3 days. For best freshness, enjoy them soon after baking. To refresh, warm scones in an oven or microwave.

Freeze: After cooling completely, store the scones in a freezer-safe airtight container with layers separated by parchment paper, or in ziplock bags, labeled with the date. Freeze for up to 3 months.

Thaw: To thaw, place scones at room temperature on a plate until defrosted. Reheat in an oven or microwave until warm.

Nutrition