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Cheddar and Chive Scones

This lovely, easy recipe makes the perfect light and savory scones. They're great with butter or chutney.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 12 people
Calories 2091.5 kcal

Equipment

  • 1 Large Mixing Bowl
  • 1 Fine-mesh Sieve For sifting dry ingredients
  • 1 Pastry Blender Alternatively, use your fingertips
  • 1 Baking Sheet
  • 1 Measuring Cups and Spoons

Ingredients
  

Main

  • 1 ¾ cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon dried chives
  • ⅛ teaspoon salt
  • ⅛ teaspoon cayenne pepper
  • 5 tablespoons cold unsalted butter cut in small pieces
  • 1 ¼ cups shredded aged Cheddar cheese divided
  • ½ cup whole milk
  • ¼ cup sour cream
  • 2 tablespoons whole milk

Instructions
 

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  • Sift flour, baking powder, chives, salt, and cayenne pepper together in a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until flour mixture resembles pea-sized lumps. Stir in 1 cup cheese. Whisk 1/2 cup milk and sour cream together in a measuring cup. Pour all at once into flour mixture, and stir gently until well blended. Avoid overworking the dough.
  • Pat dough into 2- to 3-inch balls, depending on what size you want, using floured hands. Place on the prepared baking sheet and flatten slightly, letting scones barely touch each other. Brush tops with remaining milk. Sprinkle with remaining cheese. Let dough rest for about 10 minutes.
  • Bake in the preheated oven until tops are golden brown, 10 to 15 minutes. Let cool slightly; break scones apart before serving.

Notes

Ensure your butter is very cold and cut into small pieces; this is crucial for achieving a light, flaky scone texture. Avoid overworking the dough, as excess gluten development will result in tough scones. Mix just until the ingredients are combined. For an enhanced savory profile, consider using fresh chives instead of dried, increasing the amount slightly. A touch of smoked paprika alongside the cayenne can add depth. Serve these warm with a smear of butter or a savory chutney for an elevated experience.