Cheddar Chive Scones

Ingredients

• 283.5 g (10 oz; 2 cups, measured)plain flour
• 10 ml (2 tsp)baking powder
• 5 ml (1 tsp)sugar
• 2.5 ml (½ tsp)salt
• 142 g (5 oz), gratedcheddar cheese
• 14 g (½ oz)fresh chives
• 270 ml (1 cup + 2 tbsp)double cream

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F). Line a baking tray with baking parchment or a silicone mat.

2. 2

   Mix the dry ingredients

   Whisk together the flour, baking powder, sugar, salt, grated cheddar and chives.

3. 3

   Add the cream

   Make a well in the centre and pour in the cream. Gently bring the dry ingredients into the cream, gradually moistening the mixture. Avoid stirring or working the dough too much, as this can make the scones tough.

4. 4

   Shape and bake

   Shape the dough into a square, then cut it into 12 triangles or use a metal cutter to make 12 pieces. Arrange them on the prepared tray and bake for 15 minutes, until the centre of a scone reaches 88°C (190°F).

What are cheddar chive scones?

Scones are quick breads with roots in the British Isles, while this savoury cheddar-and-chive combination fits naturally into American brunch and baking traditions. They are less sweet than a classic tea-time scone and work just as well alongside a bowl of soup.

Cream brings the dough together, while cheddar adds savoury richness and chives give it a fresh, gently onion-like note. The short mixing method helps keep the finished scones tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 203 calories, 5g protein, 17g carbs, 12g fat.

The flour provides most of the carbohydrates, while cream and cheddar contribute much of the fat; cheddar also supplies some protein. Pair a scone with eggs or a protein-rich soup and vegetables for a more balanced plate.

Why cream works here

Cream: its fat and moisture bring the flour together without needing a separate measure of butter. Add it to the well in the dry mixture, then fold and toss gently until the flour is moistened.

Cheddar: grated cheese spreads through the dough and gives the scones flavour in every bite. Fresh chives add a contrasting herbal note.

Keep the dough gentle

Mixing: stop once the dry ingredients are moistened and the dough can be brought together. Working it heavily can develop the flour and leave the scones firm rather than tender.

Shaping: form the dough into a square with a light touch. Cut 12 triangles or use a metal cutter for 12 pieces, avoiding repeated handling where possible.

Check for doneness

Timing: bake at 200°C (400°F) for 15 minutes as directed. Ovens and scone sizes can vary, so use the recipe's internal temperature cue as well.

Temperature: the centre should reach 88°C (190°F). Let the scones sit briefly after baking so they are easier to handle.

Serve them warm

These scones are good warm on their own, or split and served with a little butter. Their savoury flavour also makes them a useful partner for tomato soup, vegetable soup or a simple salad.

For brunch, serve them with eggs or fresh fruit to make the meal feel more complete.

Cutting the portions

Triangles: cut the square into 12 pieces for a rustic shape. Keep them as even as possible so they bake at a similar rate.

Cutter: a metal cutter makes 12 more uniform pieces. Press straight down rather than twisting, which can compress the edges.

Recipe notes & tips

• Grate the cheddar before you start mixing so it is ready to distribute through the flour.
• Use fresh chives for the brightest flavour.
• Measure the flour by weight for a consistent dough.
• Mix only until the cream has moistened the dry ingredients.
• Arrange the pieces with a little room between them on the lined tray.
• Check the centre temperature after 15 minutes of baking.

Variations

• Sharper cheddar: use a mature cheddar for a more pronounced cheese flavour.
• Extra chives: add more chopped chives for a stronger herbal note.
• Pepper: add a little black pepper to the dry ingredients for gentle warmth.
• Smaller pieces: cut the dough into smaller portions and begin checking them earlier.
• Round scones: use a metal cutter to shape 12 pieces instead of cutting triangles.

Common mistakes to avoid

• Overworking the dough: this can make the scones tough; mix gently and stop as soon as the flour is moistened.
• Uneven pieces: they may bake at different rates; cut the dough into 12 similarly sized portions.
• Skipping the tray lining: the scones may stick; use baking parchment or a silicone mat.
• Judging by colour alone: check that the centre reaches 88°C (190°F) after the 15-minute bake.
• Twisting the cutter: this can compress the edges; press it straight down.

How to store

Keep cooled scones in an airtight container at room temperature for up to 2 days. Reheat briefly in a low oven until warmed through; they can also be frozen and reheated from frozen.

Frequently asked questions