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Cheddar Chive Scones Recipe

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These Cheddar Chive Scones are a savory, buttery treat combining sharp white cheddar cheese with fresh chives, perfect for breakfast or a snack. Made with frozen grated butter for flaky texture and topped with homemade fluffy chive butter, these scones bake to golden perfection and offer a rich, flavorful experience.

Ingredients

Scones

  • 1/2 cup unsalted butter (frozen and grated)
  • 1/2 cup heavy cream
  • 1 large egg (room temperature)
  • 2 cups pastry flour (or all-purpose flour)
  • 1 tablespoon baking powder
  • 2 teaspoons granulated sugar
  • 1/2 teaspoon kosher salt
  • 8 ounces white cheddar cheese (shredded)
  • 1/3 cup fresh chives (finely chopped)
  • heavy cream (for brushing)
  • flaky sea salt (optional, for topping)

Chive Butter

  • 1/4 cup unsalted butter (room temperature)
  • 2 tablespoons fresh chives (finely chopped)
  • 1/2 teaspoon flaky sea salt

Instructions

  1. Prepare Butter: Place butter in the freezer for at least 20-30 minutes before grating to keep it cold and firm. Once chilled, grate the butter using a box grater into small pieces and keep it frozen until ready to use. Alternatively, cut butter into small chunks and keep chilled.
  2. Preheat and Prepare Baking Sheet: Line a baking sheet with parchment paper and set aside. Preheat the oven to 400°F while the dough chills later.
  3. Mix Wet Ingredients: In a small bowl, whisk together the heavy cream and egg until combined and set aside.
  4. Mix Dry Ingredients: In a medium bowl, whisk together pastry flour, granulated sugar, baking powder, and kosher salt until evenly combined.
  5. Incorporate Butter, Cheese and Chives: Add the frozen grated butter, shredded white cheddar cheese, and finely chopped chives to the dry ingredients. Toss together until the butter pieces are fully coated with flour and evenly distributed.
  6. Add Wet Ingredients: Slowly drizzle the cream and egg mixture over the dry ingredients while gently mixing. Continue combining until the dough just comes together; it will be slightly sticky. If the dough is too dry, add heavy cream 1 tablespoon at a time until the right consistency is achieved.
  7. Shape the Dough: Transfer the dough to a lightly floured surface and gently press it into an 8-inch round disc. Use a sharp knife to cut the dough into 8 equal triangular scones. Alternatively, shape dough in a scone pan if preferred.
  8. Prepare for Baking: Place the scones on the lined baking sheet a few inches apart. Lightly brush the tops with heavy cream and sprinkle flaky sea salt on top if desired.
  9. Chill the Dough: Refrigerate the scones for 15-20 minutes to firm up the dough before baking.
  10. Bake: Bake the chilled scones in the preheated oven at 400°F for 18-24 minutes or until the tops are golden brown and beautifully risen. Remove from the oven and transfer to a wire rack to cool slightly.
  11. Make Chive Butter: In a large bowl, use a hand mixer to cream together room temperature butter, chopped fresh chives, and flaky sea salt until combined. Taste and adjust salt as needed.
  12. Whip Butter: Increase mixer speed and whip the chive butter for 3-4 minutes until light, fluffy, and airy.
  13. Store: Store the chive butter in an airtight container in the refrigerator for up to one week.

Notes

  • Freezing and grating the butter helps create the flaky texture typical of scones.
  • Keep the dough slightly sticky but not wet; add cream gradually to avoid overhydrating.
  • Chilling the dough before baking improves the rise and texture.
  • Use sharp cheddar for a more pronounced flavor or swap for mild if preferred.
  • Flaky sea salt adds a nice finishing crunch but is optional.
  • Store baked scones in an airtight container; best eaten fresh or warmed.
  • Chive butter can be made ahead and refrigerated, perfect for spreading on warm scones.
  • Pastry flour yields tender scones, but all-purpose flour works well as a substitute.

Find it online: https://simpleplatter.com/cheddar-chive-scones-recipe/