← Back to the recipe

Print: Cheddar Chive Buttermilk Scones

Press Ctrl+P (⌘P on a Mac) to print.

Prints on one page of US Letter or A4, with a QR code back to the recipe.

Scones · Cheddar Chive

Cheddar Chive Buttermilk Scones

Savory, flaky scones full of sharp cheddar and fresh chives with a little black pepper bite. Serve them with soup, eggs or a salad.

Scan for the recipe
Prep
20 min
Cook
17 min
Total
1 hr 2 min
Serves
9 · 9 square scones
Level
Easy

Ingredients

  • 2 cups all-purpose flour, spooned and leveled (250 g), plus more for the counter
  • 1 tbsp baking powder
  • ¼ tsp baking soda
  • 1 tsp granulated sugar
  • ¾ tsp kosher salt
  • ¼ tsp black pepper
  • 1 pinch cayenne (optional)
  • ⅜ cup unsalted butter, very cold, cut in 1/2-inch cubes (85 g)
  • 1 cup sharp cheddar cheese, coarsely shredded (113 g)
  • 3 tbsp chives, finely chopped
  • ¾ cup buttermilk, cold (180 ml), plus 1 tbsp for brushing
  • 1 large egg, cold

Steps

  1. Heat the oven to 425°F (220°C). Line a sheet pan with parchment.
  2. In a large bowl, whisk the flour, baking powder, baking soda, sugar, salt, pepper and cayenne (if using).
  3. Cut in the cold butter with a pastry blender or your fingertips until the pieces are the size of peas.
  4. Toss in the cheddar and chives so they are coated in flour.
  5. Whisk 3/4 cup buttermilk with the egg, pour it over the flour and stir with a fork until a shaggy dough forms.
  6. Turn it onto a floured counter and gently press and fold it over itself 3 times.
  7. Pat the dough into a 7 1/2-inch square about 3/4 inch thick.
  8. Cut it into 9 squares with a bench scraper and set them 2 inches apart on the pan.
  9. Chill the scones in the freezer while the oven finishes heating.
  10. Brush the tops with the remaining buttermilk.
  11. Bake until golden brown and the cheese is bubbling at the edges.
  12. Cool briefly on the pan and serve warm.

Tip: Green onion tops work if you cannot find chives.

Tip: Swap the cheddar for gruyère and add a teaspoon of fresh thyme for a grown-up twist.

Storage: Airtight at room temperature 2 days. Rewarm before serving.

Make ahead: Freeze unbaked squares up to 2 months and bake from frozen, adding 3 to 5 minutes.

Estimated nutrition per serving: 240 calories · protein 7 g · carbohydrates 24 g · fiber <1 g · sugars 2 g · fat 13 g (saturated 7 g) · sodium 460 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 11 of 11 ingredients.