Cheddar & Chive Cheese Scones
Light, fluffy savory scones loaded with sharp cheddar and fresh chives, with a golden cheesy crust. Warm from the oven, split and spread with butter, they're the perfect savory bake for brunch, soup night or afternoon tea — a cheesy twist on the classic British scone.
Prep
15 min
Cook
15 min
Total
30 min
Serves
8
Ingredients
Scones
- 2 cups (250g) self-raising flour (or all-purpose + 1 tbsp baking powder)
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp mustard powder (optional)
- Pinch of cayenne (optional)
- 1/4 cup (55g) cold butter, cubed
- 1 cup (100g) sharp cheddar, grated, plus extra for topping
- 2 tbsp chives, chopped
- 3/4 cup (180ml) milk, plus extra for brushing
Method
- 1
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
- 2
Whisk the flour, baking powder, salt, mustard powder and cayenne in a large bowl, then rub in the cold cubed butter until it looks like coarse crumbs.
- 3
tir in the grated cheddar and chopped chives until evenly distributed.
- 4
Pour in the milk and stir until it just comes together into a soft dough — don't overwork it.
- 5
Turn onto a floured surface, pat gently into a round about 3/4 inch thick, and cut straight down with a 2-inch cutter without twisting.
- 6
Place the scones close together on the sheet, brush the tops with a little milk and sprinkle with extra grated cheddar.
- 7
Bake 12–15 minutes, until risen and deep golden with a crisp cheesy top.
- 8
Cool slightly and serve warm, split and spread with butter.
- 9
Bon appetit..
Tips
- Keep the butter and cheese cold and don't overmix — that's what keeps them light, not dense.
- A pinch of mustard powder and cayenne makes the cheese taste even cheesier without adding heat.
- These are best warm the day they're baked; reheat leftovers 5 minutes in a hot oven to re-crisp.
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