Cheddar and Chive Savory Scones
The secret to a scone that isn't dense is resisting the urge to overwork the dough. Treat the ingredients with a gentle hand, and you will end up with a tender, buttery interior encased in a crisp, golden crust.
Temperature is your primary ingredient.
Ensure your butter, cream, and egg are pulled directly from the refrigerator just before use. If the butter starts to melt on your hands, put the bowl in the freezer for five minutes before continuing.
- large mixing bowl
- pastry cutter or a box grater
- baking sheet lined with parchment paper
- bench scraper
What goes in.
- 2 1/2 cupsall-purpose flour
- 1 tbspbaking powder
- 1 tspsea salt
- 1/2 cupcold unsalted butter, cubed
- 1 cupsharp cheddar cheese, shredded
- 1/4 cupfresh chives, finely chopped
- 3/4 cupcold heavy cream
- 1large egg
Maintaining Fat Integrity
Use a pastry cutter or grater to incorporate the butter until the mixture resembles coarse meal with some pea-sized chunks remaining. Those larger visible bits of butter are what create the flaky layers.
The method.
Prep the oven and tray
Preheat your oven to 400°F. Line a baking sheet with parchment paper so the bottoms brown evenly without sticking.
Mix dry ingredients
Whisk the flour, baking powder, and salt together in a wide bowl. Add the cold butter cubes and cut them into the flour until you achieve the desired coarse texture.
Add the aromatics
Toss in the shredded cheddar and chopped chives, coating them lightly in the flour mixture so they don't clump together.
Bring the dough together
Whisk the egg and cream in a small measuring cup, then pour into the center of the flour. Mix with a fork until just barely combined—it should look shaggy and uneven.
Shape and slice
Turn the dough onto a floured surface. Pat it into an 8-inch circle about one inch thick. Use a bench scraper or sharp knife to cut the circle into eight even wedges.
Bake
Arrange the wedges on the baking sheet with space between them. Bake for 20 to 22 minutes until the tops are deep golden brown and the cheese is bubbling at the edges.
Other turns to take.
Bacon and Gruyere
Replace the cheddar with Gruyere and add 4 slices of cooked, crumbled thick-cut bacon to the dry mix.
Sun-Dried Tomato and Herb
Swap the chives for finely minced basil and 1/4 cup of chopped sun-dried tomatoes (oil-packed, well-drained).
When it doesn't go to plan.
Always grate your butter using the large holes of a box grater if you find cutting cubes too tedious; it keeps the butter shards cold and uniform.
Do not knead the dough. If you press it into shape, you keep the interior light and airy.
Brush the tops with a little extra heavy cream before baking to ensure a dark, glossy crust.
The ones that keep coming up.
Why did my scones come out like hockey pucks?
You likely handled the dough too much, which develops the gluten and makes the texture tough, or your baking powder was expired.
Can I make these the night before?
Yes, shape the wedges and refrigerate them on the baking sheet overnight. Bake them cold directly from the fridge the next morning, adding 2 minutes to the bake time.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe