Savory Cheese Scones (Printer-Friendly)

Golden scones rich with cheddar and fresh chives, ideal for breakfast or a snack.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 tbsp baking powder
03 - 1/2 tsp salt
04 - 1/4 tsp freshly ground black pepper

→ Dairy

05 - 1/4 cup cold unsalted butter, cubed
06 - 1 cup sharp cheddar cheese, grated
07 - 1/2 cup whole milk
08 - 1/4 cup sour cream

→ Herbs

09 - 2 tbsp fresh chives, finely chopped

→ Optional Topping

10 - 2 tbsp extra grated cheddar cheese
11 - 1 tbsp milk

# How to Make It:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Whisk together flour, baking powder, salt, and black pepper in a large bowl.
03 - Add cold cubed butter; rub into flour mixture with fingertips or pastry cutter until coarse crumbs form.
04 - Stir in grated cheddar cheese and chopped chives until evenly distributed.
05 - Whisk whole milk and sour cream together in a separate bowl.
06 - Pour wet ingredients into dry mixture and gently stir with a fork until just combined; avoid overmixing.
07 - Turn dough onto a lightly floured surface and pat into a 1-inch thick round.
08 - Cut dough into 8 wedges and place on prepared baking sheet.
09 - Brush wedge tops with milk and sprinkle with extra grated cheddar if desired.
10 - Bake for 16 to 18 minutes until golden brown. Allow to cool slightly before serving.

# Expert Advice:

01 -
  • They come together faster than you can brew a pot of coffee, and they taste like you spent all morning baking.
  • The crispy golden edges and soft, cheesy center make them impossible to eat just one.
  • They work for breakfast, lunch, or dinner, and they never feel out of place on the table.
02 -
  • Do not overmix the dough or the scones will turn out tough and dense instead of light and flaky.
  • Keep the butter as cold as possible, I've even put it back in the fridge halfway through if the kitchen is warm.
  • If you skip the sour cream and just use milk, they'll still work but they won't have that tender crumb.
03 -
  • Grate your own cheese instead of using pre-shredded, it melts better and doesn't have that coating that keeps it from clumping.
  • If your dough feels too sticky, add a tablespoon of flour at a time, but don't go overboard or they'll be dry.
  • Brush the tops with milk right before baking, it gives them that glossy golden finish that looks professional.

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