Herb and Cheese Scones with Chive Cream
Elevate your next brunch spread with these irresistibly savory Herb and Cheese Scones with Chive Cream! Packed with sharp cheddar cheese, fresh parsley, and fragrant thyme, these golden scones boast flaky layers and a rich, buttery flavor. The perfect blend of herbs adds a fresh, aromatic twist, while the accompanying whipped chive cream—laced with silky heavy cream and a hint of peppery chives—offers a luxurious tangy topping. Quick to prepare in under 40 minutes, these scones are perfectly tender, ideal for serving warm as an accompaniment to soups, salads, or your favorite breakfast dishes. Perfect for entertaining or indulgent solo mornings, this recipe is your go-to for a comforting, crowd-pleasing delight.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 0.5 teaspoon kosher salt
- 0.5 cup unsalted butter (cold, cubed)
- 1 cup sharp cheddar cheese (shredded)
- 1 tablespoon fresh parsley (chopped)
- 1 teaspoon fresh thyme leaves
- 0.75 cup milk
- 1 egg
- 0.5 cup heavy cream (for chive cream)
- 2 tablespoons fresh chives (chopped, for chive cream)
- 0.25 teaspoon salt (for chive cream)
- 0.25 teaspoon ground black pepper (for chive cream)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, incorporate the butter until the mixture resembles coarse crumbs.
Stir in the shredded cheddar cheese, parsley, and thyme until evenly distributed throughout the flour mixture.
In a small bowl, whisk together the milk and egg. Pour this wet mixture into the bowl with the dry ingredients and gently mix until just combined. Avoid overmixing.
Transfer the dough to a lightly floured surface and gently knead it a few times until it comes together. Pat the dough into an 8-inch round disc about 1 inch thick.
Using a sharp knife or pastry cutter, cut the disc into 8 equal wedges. Place the wedges onto the prepared baking sheet, spacing them slightly apart.
Bake the scones in the preheated oven for 16–18 minutes, or until golden brown and cooked through.
While the scones bake, prepare the chive cream. In a medium bowl, whip the heavy cream until soft peaks form. Gently fold in the chopped chives, salt, and black pepper until fully incorporated.
Let the scones cool for 5 minutes before serving. Serve warm with a dollop of chive cream on the side.
Nutrition Facts
Calories |
357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.4 g | 30% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 427 mg | 19% | |
| Total Carbohydrate | 27.7 g | 10% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 3.2 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 148 mg | 11% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 95 mg | 2% | |
*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.
