Cheese and Chive Scones
Elevate your baking game with these irresistible cheese and chive scones—perfect for breakfast, brunch, or a savory snack. Packed with sharp cheddar cheese and fresh, aromatic chives, these golden, buttery scones strike the ideal balance of cheesy indulgence and herbaceous freshness. Ready in just 30 minutes, they feature a tender, flaky texture thanks to cold cubed butter worked into the dough, while a light egg wash ensures a beautifully golden crust. Serve them warm, straight from the oven, with a pat of butter for a comforting, savory treat your whole family will love. Whether you're hosting a gathering or looking for a quick homemade bite, these easy-to-make scones promise to deliver delicious flavor in every bite!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 75 grams Unsalted butter (cold, cubed)
- 100 grams Cheddar cheese (grated)
- 3 tablespoons Fresh chives (finely chopped)
- 150 milliliters Milk
- 1 Egg (lightly beaten, for egg wash)
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined.
Add the cold, cubed butter to the bowl. Using your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
Stir in the grated cheddar cheese and chopped chives, ensuring an even distribution.
Make a well in the center of the mixture and pour in the milk. Using a fork or your hands, gently combine the ingredients until a soft dough forms. Avoid overmixing.
Lightly flour a clean surface and turn out the dough. Gently pat or roll it out to a thickness of about 2-3 cm. Use a 6 cm round cutter to cut out scones, re-rolling scraps as needed.
Place the scones onto the prepared baking sheet, leaving a little space between each. Brush the tops with the beaten egg for a golden finish.
Bake in the preheated oven for 12-15 minutes, or until the scones are risen and golden brown.
Allow to cool slightly on a wire rack before serving warm, either plain or with butter.
Nutrition Facts
Calories |
2003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.7 g | 133% | |
| Saturated Fat | 63.7 g | 318% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 2866 mg | 125% | |
| Total Carbohydrate | 206.8 g | 75% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 8.6 g | ||
| Protein | 62.8 g | 126% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 987 mg | 76% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 704 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
