Cheddar & Chives Scones
These Cheddar & Chives scones have the perfect golden brown top with crisp, crumbly edges and soft, flaky centers.
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Flaky, crumbly and sooooo buttery, with a lot of cheddar and a sprinkle of chives. It goes good with coffee, breakfast and of late I have discovered, make a decent a midnight snack.
If you haven’t had a scone yet, you should try one. I tried my first ones from Starbucks. Though the ones I had were sweet, it was not the sweetness that got me hooked on to it But if you prefer sweet scones, check out our Starbucks Copycat Blueberry Scones .
The texture and the depth of the butter flavor blended into it made me fall in love with scones. The technique of cutting butter into the dough makes all the difference….and quite a noticeable difference.
You can even toss some bacon bits in there for those for are bacon lovers! As always, before we dive into the recipe, lets take a quick peek into the history of scones.
A Bit about Scones
Scones are believed to have originated in Scotland, Ireland or England. Exactly who deserves the credit? Well, that is still up for debate.
They are closely related to the griddle-baked flatbread known as bannock. They were first made with oats, shaped into a large round, scored into four to six triangles, and cooked on a griddle either over an open fire or on top of the stove.
Scones have been related to ancient Welsh tradition of cooking small round yeast cakes on bake-stones. One of the less credible claims is that scones are named after the stones of Destiny, the stones where Scottish kings once sat when they were being crowned.
Centuries ago, when there were less communication and newspapers going around, it would have been harder to actually record these incidents and circulate the information.
So historians rely on old literature to identify the credibility of these claims. So who knows! Maybe those stones were how the name ‘scones’ came into existence. Or maybe not!
For now, let’s enjoy some scones the way they are made nowadays. Today people makes scones with wheat flour, sometimes all purpose flour, sugar, baking powder, butter milk and eggs, baked in an own in a triangle or sometimes even diamond shapes.
They are mostly a bit hard and dry but nonetheless, buttery…sooooo buttery. In our recipe, as always we have used a no-egg approach and comes out just as delicious.
Before you jump into the recipe, I would strongly advise going over the tips provided below.
Tips before proceeding
- Butter should be cold: If you are using vegan/plant-based butter, you will have to work quicker as vegan butter usually melts quickly. Chill the chopped up butter in the refrigerator, right until you actually start to blend them into the flour. Melted butter would not yield the same flavor or texture as chilled butter
- Cutting butter into flour: Check out our Mini Blueberry Galette recipe. This will give you instructions on how to cut butter into flour the right way
- Pressing the dough into a thick disc: When you press the dough to shape it into a disc, you should never use your palm as your palms are usually warmer and could cause the butter to melt too soon. So use your fingertips and move quickly.
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Cheddar & Chives Scones
Equipment
- Pastry Cutter* for cutting the butter
Ingredients
- 2 Cups All Purpose Flour*
- 1/2 Tsp Salt
- 1 Tbsp Baking Powder*
- 2 Tsp Sugar
- 4 Tbsp Cold Butter
- 1 Cup Cheddar Cheese (grated)
- 1/3 Cup Chives
- 3/4 Cup Heavy Cream
Instructions
- Preheat oven to 425 F.
- Whisk together the flour, salt, baking powder and sugar.
- Cut cold butter into the flour until the mixture is unevenly crumbly with some of the butter remaining in larger pieces.
- Mix in cheddar and chives until evenly distributed.
- Add 3/4 cup of the cream and stir to combine until the dough comes together.
- Transfer the dough to a well floured surface.
- Pat the dough into a smooth 7" disk with about 3/4" thickness. Use a knife to cut the disk into 8 wedges.
- Brush the scones with a bit of cream and move them to a baking sheet lined with parchment paper.
- Bake the scones for 22-24 min, until they are golden brown.
- Remove from the oven and cool on the pan.
- Serve warm or at room temperature!
Video
Notes
- Butter should be cold: If you are using vegan/plant-based butter, you will have to work quicker as vegan butter usually melts quickly. Chill the chopped up butter in the refrigerator, right until you actually start to blend them into the flour. Melted butter would not yield the same flavor or texture as chilled butter
- Cutting butter into flour: Check out our Mini Blueberry Galette recipe. This will give you instructions on how to cut butter into flour the right way
- Pressing the dough into a thick disc: When you press the dough to shape it into a disc, you should never use your palm as your palms are usually warmer and could cause the butter to melt too soon. So use your fingertips and move quickly.
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Disclosure: This page may contain affiliate links, which may earn me a commission, with no additional cost to you. Each of these links are referenced with the asterisk symbol * next to it, at all places it is posted.
About the Author
Hi! Akshita & Midhun here! Welcome to our blog where we show simple yet awesome recipes for your cravings.
Akshita being allergic to egg, we are committed to providing egg-free recipes along with some vegan friendly options. Read more about us here!
Have you tried without heavy cream? These sound lovely but I never have heavy cream here.
No, unfortunately we haven’t tried this recipe without heavy cream!
I didn’t use heavy cream- I actually used soy milk because that was all I had and they were delicious, so I’m sure you could use whatever kind of milk you have on hand.
Thank you for trying this recipe and letting me know that soy milk works as well! ❤️❤️